The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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  • 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 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…"
4 hours ago
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
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

Profile Information

Dark, Milk, White?
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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