The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Laurie Douglass
  • Female
  • Doylestown, PA
  • United States
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Laurie Douglass's Friends

  • Hector Velásquez
  • Valéria de Oliveira Brito
  • JOE CREVINO
  • Clay Gordon

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Latest Activity

JOE CREVINO and Laurie Douglass are now friends
Jan 23, 2012
Laurie Douglass posted a status
"I'm proud that my Balsamic Truffle Collection won 1st Place in Best New Chocolate Piece at the 125th Philadelphia Candy, Gift & Gourmet Show"
Jan 23, 2012
Omar Forastero replied to Laurie Douglass's discussion Toffee Trouble in the group Kitchen Confectionery
"Laurie you can also try replacing butter with cocoa butter. It won't give you exactly the same result in terms of taste, but will maintain your toffee longer with less margin of error. give it a try, i guess it all depends on the recipe as…"
Apr 13, 2011
Laurie Douglass updated their profile
Mar 27, 2011
Laurie Douglass updated their profile photo
Mar 27, 2011
Laurie Douglass commented on Clay Gordon's group Kitchen Confectionery
"Has anyone made a tiaramisu truffle? I have a recipe I'm planning to try that has marscapone cheese. I'm wondering what the shelf life will be...."
Nov 15, 2010
Danielle commented on Laurie Douglass's blog post Toffee Trouble...
"Laurie- What are the main ingredients of the recipe (I don't have a copy of the book)."
Apr 30, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Selling out of chocolate frogs at a Harry Potter book release festival (my first selling festival)
My favorite chocolate is:
My Truffles, especially Merlot, Toffee and Raspberry & My Dark Hot Cocoa Mix - called Buckingham Blend.

Toffee Truffle

Pictured above is my Toffee Truffle, available on my website: http://www.laurieschocolates.com The center is milk chocolate, blended with my butter pecan toffee, dipped in bittersweet chocolate and coated with more toffee. Scrumptious!

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Laurie Douglass's Blog

Toffee Trouble...

Posted on April 27, 2010 at 12:34pm 1 Comment

I made my buttercrunch recipe from this book: "Formula and Theory for the Artisan Confectioner" and it's perfect every time. However, the last two batches gave me trouble and I wonder if anyone has advice. When I poured it onto the mat, the butter separated. Any thoughts?

Hot Cocoa Specials

Posted on January 9, 2009 at 11:34am 0 Comments

I participated in the Holiday Specials offering a free chocolate bar with any hot cocoa mix ordered. I wanted to extend this offer in some way. If you now visit my website, you will notice I'm offering a free piece of chocolate with any hot cocoa order. It may be a truffle, chocolate bar, a chocolate buckeye, who knows! Visit my website: http://www.laurieschocolates.com

Comment Wall (3 comments)

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At 11:31pm on October 22, 2009, Hector Velásquez said…
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,

Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE – KAKAO EXPORT S.A.
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
hvelasquez@kakaoexport.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
At 10:55am on April 28, 2009, Andy Ciordia said…
You sent a message to all of the Kitchen Confection crowd on shipping. I believe if people want products they'll pay for the additional shipping. It's important to warn of not being around when the package is delivered and you need to be shipping in a ≤ 3day window. Other than that we fire off and just do followups to make sure we're still doing right. So far with basic packaging and cold packs we're getting products to their destination "cool".
At 5:01am on December 12, 2008, Gretchen Tartakoff said…
Hi Laurie,
I would like to try a little because I've got a recipe for a brownie truffle I'm going to try and think it might be fun to do a Holiday version with the rouge cocoa.
I'll get in touch.

Thanks and hope all the events are going well. Are you including the Bucks County Chocolate Show in your New Year list of events? I haven't heard yet-hope you will.
 
 
 

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