Discover Chocolate and Live La Vida Cocoa!
-
Laura Marion
- Female
- melbourne vic
- Australia
- Blog Posts
- Discussions (25)
- Events (1)
- Groups (9)
- Photos (114)
- Photo Albums (2)
- Videos!
Laura Marion's Groups
Laura Marion's Discussions
temperture
Started this discussion. Last reply by Laura Marion Apr 26, 2011. 2 Replies 0 Likes
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 0 Likes
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 0 Likes
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
Laura Marion's Page
Latest Activity
Laura Marion replied to Tinashe Chakawa's discussion How can I make my chocolate solid?
david roberts left a comment for Laura MarionProfile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- working, liveing, breathing, dreaming, chocolate
- My favorite chocolate is:
- Callebaut & valrhona
Laura Marion's Photos
Comment Wall (13 comments)
- 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.
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
