The Chocolate Life

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Larry
  • Male
  • Eagle Mountain, UT
  • United States
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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 Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"I'll take some pictures next time I enrobe. I think it will be next week. I really appreciate your help! The JKV rep in Holland emailed me today & suggested I adjust the belt tension knobs. I'll try that & see if it makes a…"
Dec 10
Daniel Herskovic replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Hi Larry, Can you show us a picture of the problem you are referring to?  You should not need to be constantly cleaning anything as you work on your enrober."
Dec 9
Larry replied to La'Donna Turnipseed's discussion Dedy Guitar cutter in the group Classifieds - For Sale or Wanted
"If the guitar you mention is a full-size Dedy, that is an amazing deal. I'd pay you $1,400 for it :) and I already have one. $2650 is too steep for me, but I think it is a fair price. "
Dec 8
Larry replied to Cary Chilton's discussion adding flavorings - help needed
"Don't use the alcohol or water ones. Use the oil ones. Just pay attention when ordering. ;)"
Dec 6
Larry replied to Cary Chilton's discussion adding flavorings - help needed
"We use LorAnn oils. Several stores sell them, or you could get them online. http://shop.lorannoils.com/chocolates/super-strength-flavors/1-dram-size They are much, much cheaper than the "Super Healthy, Super Duper, Super Commissioned"…"
Dec 6
Larry replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Thank you Daniel & PHL. I've enrobed a few more times with the JKV and I'm really LOVING the speed and consistency of the enrobing process. I'll watch for the manual PHL. Thank you very much. There is just one issue that is really…"
Dec 4
Daniel Herskovic liked Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt
Dec 3
PHLChocolate replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Hi Larry, I don't have time to read through your questions right now but I'll try to do so later. I too purchased a used JKV machine. You can PM me for my number and we can talk over the phone but 2 good resources...there is a guy in…"
Dec 3
Daniel Herskovic replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Hi Larry, I cannot speak to your specific machine; however, I too have a wheel based enrobing machine. One factor that might help you get more chocolate pooling up on the belt (to enrobe the bottoms) is to have the tank that holds the chocolate…"
Nov 23
Larry replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Well, it's been a learning day. I was able to make a lot of headway and do some practice enrobing & molding. :) From my issues above, I didn't burn any chocolate perhaps because I was very cautious about melting it slowly & only…"
Nov 22
Larry added a discussion to the group Startup Central
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Help with my (new to me) JKV 30 & Enobing Belt

Hi and thanks for taking a few minutes to lend a hand.I bought a pair of JKV 30s and the 180mm enrobing belt this. They are 1987 models, so they've been around awhile.I have them cleaned up and as I'm testing the machine there are four things that I'm trying to figure out.1. Before putting chocolate in the machine I added a few gallons of water to test the heating. Where the water was in the tank was fine it heated nicely. However the top of the machine and the sloped side got VERY hot. I…See More
Nov 22
Larry replied to Allan's discussion Wanted: A mold for a canoe paddle in the group Classifieds - For Sale or Wanted
"You could use this cookie cutter to make ganache or caramel paddles. http://catchmyparty.com/vendors/product/canoe-boat-paddle-cookie-cutter-inch I haven't seen a paddle mold yet. What size are you looking for? How many favors will you…"
Nov 14
Larry replied to Bryan's discussion Finished tempering question
"Check it with a thermometer. That will help you sort out why the chocolate is being finicky."
Nov 2
Larry replied to Bryan's discussion Finished tempering question
"It sounds like tempering. Your chocolate can come out of temper as it sets if the room is not cold enough or is too cold. Could you reply with the temperatures you are using? i.e. melt the chcocolate to xxx, add seed, cool to xx degrees, the room is…"
Nov 1
Larry replied to Bryan's discussion Wrapping Candy?
"Bryan, You could look into flow wrapping, but it would probably be cost prohibitive. Could you put the caramels into glassine candy cups and then put them in a box? Pictures would also be helpful."
Nov 1
Larry replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"I think one of the selling points is the fancy box and tweezers. Like the label and impressive displays of decanting wine etc... (I don't drink so I have an outsider view here) the very unique presentation will give the host who shares a bar…"
Oct 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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