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

  • Arainna Forth
  • Chef Harold
  • Alufoil Products Pvt Ltd.
  • Corey Meyer
  • Dario M. Agesilao
  • stephen sembuya
  • Brandon Buckner
  • Denise Regaudie
  • 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 Cutting marshmallows
"We picked up a Chicago Metallic Marshmallow Cutting Wheel and it is fantastic. a light spray with oil/butter and away you go. $10 well spent. :) The blade is plastic and…"
Larry replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"I was curious about this as well. I searched "purple cocoa bean quality" and found this useful page.  Fully purple bean is a bright purple colour, and may have the cheesy texture of slately beans. Such…"
Larry replied to Chocolate Woman's discussion Temper Machine and Chocolate Melter?
"How big is your tempering machine? -Which Model is it? If it is similar to a Revolation Delta then adding a melter will really increase your capacity (as would a Holey Baffle) If it is a larger machine, i.e. hilliards 80 lb/day or a…"
Larry replied to Chocolate Woman's discussion Temper Machine and Chocolate Melter?
"It depends on the volume you are pushing through the machine. Tempering machines will melt chocolate just fine. If you add a melter into the mix you will be able to temper more chocolate. Could you tell us more about what you are planning? I.e. Will…"
Larry replied to Dario M. Agesilao's discussion New image for my chocolates.
"Dario, will the English name resonate with your target market? I passed through villa madero about twelve years ago. It is a beautiful place. I'm confident the locals will understand the name. However will it allow you to expand? If nationalism…"
Apr 2
Larry replied to Jonathan Edelson's discussion Low end enrobing options in the group Startup Central
"Something new on the market is the chocovision enrober. While it doesn't have a detailer or blower the big struggle that I forsee is how to get the chocolates off the belt. I've called and asked the engineer for a video & it was…"
Mar 28
Larry replied to Thomas Forbes's discussion Question on Weighing Product
"yes, it can make sense. - When the sugar dissolves it will fit into the nooks and crannies of the cocoa particles thus making the product more dense. That is a pretty large increase for simply adding sugar. I don't have much experience working…"
Mar 18
Larry replied to Arainna Forth's discussion Chocolate classes in Utah?
"Araianna, Gygi's will have two days of chocolate classes each November. Those are really helpful. They may have some through the other times of the year. Ruth Kendrick taught some classes last year, I'm not sure if any classes are on her…"
Mar 13
Larry replied to Hong L's discussion Introduction with a few questions
"Take a look at the micelli molds. They are a sponsor of the chocolate life. As far as copacking goes just use the search link on this site. :) Larry"
Mar 7
Larry replied to John Duxbury's discussion Chocolate and Plumbing in the group Startup Central
"John, I recall a conversation about this. I searched the site for "grease trap" it and found this. Installing a grease trap would be helpful. I'm not…"
Mar 3
Larry replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"I don't think you have bloom. I think you have release marks from the thin molds. There are two kinds of bloom. Sugar Bloom -Humidity on chocolate dissolves some sugar & then the syrup evaporates leaving sugar crystals on top. and Fat Bloom…"
Feb 20
Larry replied to Lisa Morley's discussion Cutting a hole out of chocolate
"While not quite like your picture to get circles of chocolate, use a chablon stencil."
Feb 18
Larry replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"The difference between "Chocolate" and "Compound Coating" is the fat used. Chocolate is made with Cocoa Butter which is why it must be tempered. - to get the proper crystal form of the cocoa butter. Some other fats i.e. coconut…"
Feb 13
Larry replied to Paul John Kearins's discussion Should I be 1099'd for a customer's purchases?
"I don't think you should be 1099'd. I don't 1099 the company we buy packaging from. I don't 1099 the grocery store, nor the company we buy chocolate from. Nor does my day job (Finance) 1099 my chocolate company for the chocolates…"
Jan 27
Larry replied to Andy Ciordia's discussion Chocolate Drinking Machine Recommendations
"It may be a translation thing. - I Googled "corn starch and Ireland" & found that in Europe, corn starch is called corn flour. - Corn Starch - very fine, white powder, used to thicken gravies... Corn Meal - Coarse bits of ground corn.…"
Jan 20
Larry replied to Andy Ciordia's discussion Chocolate Drinking Machine Recommendations
"I tried the recipe.  I'm going to keep trying and playing with it. When you posted it, it connected a lot of dots. :) The light especially kicked on when I thought about using chocolate liquor instead of coverture or ganache. - There is…"
Jan 19

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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