The Chocolate Life

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Laura Marion
  • Female
  • melbourne vic
  • Australia
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Laura Marion's Discussions

Looking for help

Started this discussion. Last reply by Laura Marion Jun 20. 4 Replies

Hi allCurrently I make chocolates at home but I would like to start a bigger production  I would like to know if anyone know's how to get a good shelf life for a ganache?I know you can add trimoline…Continue

temperture

Started this discussion. Last reply by Laura Marion Apr 26, 2011. 2 Replies

Hi all i know that this seems very basic but i would like to know what peoples views are about temperature, i have read a lot and i keep getting different temps.    1 when first starting in the…Continue

Master Chocolatier !!!!! how can I become a master ????

Started Jan 7, 2011 0 Replies

 Hi all I am a chocolatier I have stidied chocolate & patisserie for 3 1/2 years at William Angliss Institute melbourne australia.  i have worked in the industry for about 4 years I seeking…Continue

Tags: chocolatier, master

preserved cocoa pods how do i get one

Started this discussion. Last reply by Laura Marion Apr 20, 2011. 11 Replies

HI all i am in australia and i would like to know if someone knows how i can get a preserved cocoa pod.  i would like to know who to call to get one and how much they cost and how long it will take…Continue

Tags: pod, cocoa, preserved

 

Laura Marion's Page

Latest Activity

Laura Marion replied to Laura Marion's discussion Looking for help
"i just get chocolate int callets a melt  barry callebaut no beans "
Jun 20
Justin Schaffer and Laura Marion are now friends
Jun 7
Sue Siegal commented on Laura Marion's photo
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Coconut & Lime, Hazelnut Praline, Caramel Swirl, Strawberry Heart

"Your chocolates are beautiful - very nicely done - love the strawberry heart mold"
May 12
Laura Marion posted a photo
Mar 29
Jennifer replied to Laura Marion's discussion Looking for help
"According to Greweling the shelf life of the average cream ganache is three weeks. Butter ganache 6-8"
Oct 10, 2013
Emilio Perez replied to Laura Marion's discussion Looking for help
"Hi Laura, where are you currently getting your cacao beans from, if I may?"
Sep 29, 2013
Gap replied to Laura Marion's discussion Looking for help
Sep 29, 2013
Laura Marion posted a discussion

Looking for help

Hi allCurrently I make chocolates at home but I would like to start a bigger production  I would like to know if anyone know's how to get a good shelf life for a ganache?I know you can add trimoline invert sugar or sugar but I have not had much experience in using it so I don't know how much to addI mostly just make a simply ganache eg100g cream 250g chocolate 100g puree few drops of flavourAs you will know this type of recipe is great for small batches to be eaten within the next few days ???…See More
Sep 29, 2013
Laura Marion commented on Laura Marion's photo
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IMG_0635

"Hi yes he is modelling chocolate "
Sep 12, 2013
Cathy O'C commented on Laura Marion's photo
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IMG_0635

"Oh wow - he is amazing! He looks a bit like my dragon, but made out of chocolate - how wonderful Did you use modelling chocolate?"
Sep 12, 2013
Laura Marion commented on kay drewling's photo
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TK1 TK2

"hi are you selling these ? "
Sep 11, 2013
Laura Marion commented on Cathy O'C's photo
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Welsh Dragon Chilli Truffles

"i love this is the dragon chocolate to ?"
Sep 10, 2013
Laura Marion liked Cathy O'C's photo
Sep 10, 2013
Laura Marion commented on Laura Marion's photo
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my new creation

"Thanks Catharine all done by hand on the marble slab :) "
Sep 4, 2013
Catherine commented on Laura Marion's photo
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my new creation

"Nicely done, Laura, great tempering!"
Sep 3, 2013
Laura Marion posted photos
Aug 25, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
working, liveing, breathing, dreaming, chocolate
My favorite chocolate is:
Callebaut & valrhona

Laura Marion's Photos

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Comment Wall (13 comments)

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At 4:11pm on June 13, 2012, david roberts said…

Hi Laura, pleased to meet you, i must say im well impressed with your work, as i said earlier anything you need to know in regards to magnetic moulds etc just ask and i will endevour to take you down the right path.

 

 

At 8:54am on September 28, 2011, John Marshall said…

Hi Laura!

 

Regards

 

John

At 12:07am on April 29, 2011, Sergio Shidomi said…

Hi there Laura, Thanks for the message! Very kind of you. No i dont have a shop i work for someone but would love to work for myself. My dream would be opening my own pastry and chocolate shop someday ;).

cheers

Sergio

At 3:48pm on April 19, 2011, Pierre (Pete) Trinque said…

Laura,

Thanks for the info on the pods.

We opened our shop in Tucson, Arizona on March 1st, just in time for the summer heat.  We are currently working hard to keep up with the demand for our easter bunnies while trying to introduce some new flavors.  You can visit our facebook page for sabino chocolates and see some o four bunnies, bon bons, etc.  The pictures of the shop are a bit dated and we have done more improvments recently.

Would love to keep in contact to share experiences as we work through our start-up

 

Pierre

At 9:11am on March 1, 2011, Juan said…

Good morning Laura

I have add a few of my chocolate logos pics!! 

At 8:32am on February 28, 2011, Juan said…

Hi Laura, yes I did all what you see in the pictures, I love to make logos in chocolate too I will post a few pictures soon.

You like the twist, is very simple to make them, just you need a power screw driver and a metal stick about 6" long and keep it frozen at all the times, with a small paper cone full of chocolate, pipe as you slowly turn the power gun. is fun!!! you can make four or five at one time. let me know how go!!

Cheers!!!! 

At 6:33pm on February 27, 2011, Juan said…
Nice work!!!
At 11:11pm on January 3, 2011, Rick Jordan said…
Hi! pleasure to meet your acquaintance Laura ;)
At 7:37am on December 2, 2010, marcus said…
hi laura ah his name is arno backes he used to work for koko black in melbourne cheers marcus
At 11:58am on November 10, 2010, ALAN J RAYMOND said…
Hi, lucky you, you've fell right in to the industry.. The problem here in Ireland is that its hard to find work with the artisan producers as they are mostly run by a family outfit and the big producers such as cadbury and nestle only hire factory
operatives and not chocolatiers. I also live in a rural area and have to travel far for work. Luckily the restaurant I work at allows me to make whatever chocolate desserts or gateauxs I wish so I get alot of practice in.. I have a small commercial studio kitchen at my house which I used to cater from for events and parties in the past, I now use it to practice my chocolatge work for when I will stgart making artisan chocolates for sale.
 
 
 

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