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

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…"
Sunday
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…"
Sunday
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
Larry replied to Rashmi Anand's discussion confusion about chocolates
"I don't understand what you mean about the percentage. Are you making a ganache? so with a compound you would use 3 parts chocolate to 1 part cream?  - If that is what you are asking, I'll defer to the more experience members of the…"
Sep 29
Larry replied to Rashmi Anand's discussion confusion about chocolates
"Rashimi, There is nothing to worry about. The difference between compound coating and real chocolate is the type of fat used. Real chocolate will have cocoa butter which requires it to be handled differently. With chocolate you need to temper it to…"
Sep 28
Larry replied to Matt's discussion Need some advice on milk chocolate...
"Crystals won't form at 118. They'll just melt. However you may get some benefit from holding it there for a bit to ensure complete melting of the crystals. - Think ice cube in boiling water. Even though the water is boiling, there can…"
Sep 25
Larry replied to Matt's discussion Need some advice on milk chocolate...
"Matt, Thanks for the additional information. What is the temperature of your room? One of the things that will take your chocolate out of temper can include the temperature of the room/environment the chocolate is in. If it is too hot, the…"
Sep 25
Larry replied to Matt's discussion Need some advice on milk chocolate...
"What temp are you bringing it back down to? How long is it stirring at 118? How long is it at the lower temp before using the chocolate? Finally, what is the temp of your room? Thanks"
Sep 24
Larry replied to Matt's discussion Need some advice on milk chocolate...
"No, the meltage is probably due to the temper (or lack therof) of the chocolate. There are 6 types of crystal structures cocoa butter can form. Type V is the 'desired' crystal that results in shiny, snappy chocolate that won't melt…"
Sep 23
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

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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