The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry
  • Male
  • Eagle Mountain, UT
  • United States
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Larry's Friends

  • Sarah
  • Levi
  • Chris Werner
  • Arainna Forth
  • Melanie
  • Chef Harold
  • Alufoil Products Pvt Ltd.
  • Corey Meyer
  • Dario M. Agesilao
  • stephen sembuya
  • Brandon Buckner
  • Denise Regaudie
  • Dirke Botsford
  • Ruth Atkinson Kendrick

Larry's Discussions

Mix & Match Enrobing Equipment

Started this discussion. Last reply by Larry Dec 1, 2013. 7 Replies

I have a somewhat random question.We are on a tight budget, and I keep hunting for a deal of an enrober. It hasn't come up yet, but it occurred to me that I may not need to match the enrobing belt to…Continue

Tags: selmi, enrober

Shrink Wrapping & Shelf Life

Started this discussion. Last reply by Larry Jul 17, 2013. 2 Replies

I've been researching how to extend shelf life and have found lots of information on water activity and spoilage inhibition. However I have not been able to find anything on how much Shrink Wrapping…Continue

Tags: life, shelf, wrap, shrink

 

Larry's Page

Latest Activity

Larry replied to Corey Meyer's discussion Enrobing /coating help
"Could you spray the chocolate on? i.e. a krebs sprayer."
Sep 12
Larry replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"Using evaporated milk instead of regular milk would speed the process up because there is less liquid to evaporate. Same with sweetened condensed milk (although the brands of sweetened condensed milk I've checked don't have any protein;…"
Sep 10
Larry replied to Bryan's discussion Hand dipping candy problems
"no, the chocolate around the edge will seal to the dot. We used to do this to dip cream fondant. Now we've switched to dipping the fondant with the slab method that Gap mentioned. - precoating the bottom & using a dipping fork to…"
Sep 8
Larry replied to Bryan's discussion Hand dipping candy problems
"The problem is the weight of the candy is pushing the the chocolate out from the bottom. Try making some dots on your parchment then dipping the candy onto the the hardened dot."
Sep 7
Larry replied to Sarah's discussion Liquering
"Sarah, This is a novice answer, so please take it with a grain of salt, or better yet, a truffle. :) Skipping the step of grinding the nibs into chocolate liquor prior to further processing could affect the particle size or shape of the finished…"
Sep 6
Larry left a comment for Melanie
"Melanie, I just saw your comment inquiring about the little dipper. I'm sorry for the long delay. :(  I do still have the little dipper. It is certainly available. I work in Lehi. I can bring it in at your convenience or we could meet…"
Aug 14
Larry replied to Or M's discussion Advice about specific mould
"13 grams is a small but decent weight. I find making a paper with the dimensions listed helps me to visualize the chocolate. Could you make a paper/clay/dough/caramel... form with the same size? What do you think about it with a real one in front of…"
Aug 14
Larry replied to sabrina's discussion looking for a decent tempering machine ASAP
"Levi, I apologize for the delay. I spent last week out camping with the boy scouts. I'm just now getting back in the swing of things. The classifieds section of this site is probably your best bet on getting a less expensive but high quality…"
Jul 21
Larry replied to Bryan's discussion Tempered Chocolate After drying question
"I hear you, but the machine could have a miscalibrated thermometer, or something else going on. I'd still use the machine, but check the temps to be sure they are correct."
Jul 11
Larry replied to Bryan's discussion Tempered Chocolate After drying question
"It sounds like your chocolate is not tempered well. Please check your process with a thermometer with known accuracy. Take the chocolate to 115(f) let it stir there for awhile. Think of it as melting ice cubes in boiling water. Even though the water…"
Jul 11
Larry replied to Jennifer Cooper's discussion For Sale Chocovison 1.5 tempering machine in the group Classifieds - For Sale or Wanted
"Hi Jennifer. Is this a rev 1 or rev 2?"
Jul 4
Larry replied to Stephane Laviolette's discussion Need some help for my new shop
"The space looks much better now. Perhaps you could add some signage showing how you can make custom bars. Or a big sign showing the flavors. I mean big enough to put across the red desk. All that frontage is being wasted. Is there a question or…"
Jul 3
Larry replied to sabrina's discussion looking for a decent tempering machine ASAP
"Sabrina, Please tell us more about your plans. Will you be dipping or molding. How much per day will you be doing. What will you be dipping. The more information you share the better advise you'll get. Here is a conversation about the benefits…"
Jun 30
Larry replied to sabrina's discussion looking for a decent tempering machine ASAP
"I have a Hilliards Little Dipper for sale. $700. Free shipping. Please message me."
Jun 29
Larry replied to Mark Allan's discussion Grinding Cocoa Solids Into Powder
"Oh boy, what a novice mistake. Thank you for catching it! :) This site has a useful chart on converting mesh size to particle size http://delloyd.50megs.com/moreinfo/mesh.html this site will send a 3"x3" sample of their 500 mesh screen. It…"
Jun 26
Larry replied to Mark Allan's discussion Grinding Cocoa Solids Into Powder
"I've been curious about grinding the cocoa flakes. I reached out to one of the sellers of the machines on ebay running around $500. It looks like that machine will not get as fine as the commercial cocoa powders. They replied that…"
Jun 25

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Playing with cherry cordials at a family dipping event. My neice and I were new to cordials and ended up with some HUGE double dipped cherries.
My favorite chocolate is:
Hmmmmm I'm still looking for that amazing chocolate

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At 12:23pm on August 17, 2013, Chef Harold said…

thanks for the request and insight bro.

 

 
 
 

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