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Opinions on recent genome news?

Started Mar 22 0 Replies

Seems Mars and friends have mapped the chocolate genome. Of course scare-monger…Continue

AS / SAN plastic Molds vs PC Molds

Started this discussion. Last reply by Lee Mar 3. 2 Replies

Been shopping for molds.I've noticed molds in "AS" in addition to the standard polycarbonate (PC). Anyone have molds made of AS plastic? If I'm making the connection right,  …Continue

Botulism

Started this discussion. Last reply by Lee Feb 25. 7 Replies

Sorry for the nasty title. I'm currently making a chocolate with a cinnamon inclusion. The cinnamon is from a local source, and I've cleaned and processed it myself. This species of cinnamon actually…Continue

Static electricity and molds

Started this discussion. Last reply by Lee Feb 17. 2 Replies

I mold most of my chocolate and thus far have to wash each one with soap and water after every use to avoid left behind cocoa butter marking up the next batch. I do this because the usual method,…Continue

 

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Latest Activity

Lee posted a discussion

Opinions on recent genome news?

Seems Mars and friends have mapped the chocolate genome. Of course scare-monger sites are screaming chocolate will be all GMO by the year 20xx, and other more staid sites are saying it's nothing we haven't been doing—ie selection and breeding—just with…See More
Mar 22
Lee replied to James Hull's discussion which is the best grinder/melanger to buy??
"Have you asked over at the chocolate alchemy forum (aka chocolate talk proboards)? They have a whole thread for Premier Wonder owners. "
Mar 19
Lee replied to Clay Gordon's discussion 20kg DIY Chocolate Melter for about $200? in the group DIY
"That must be the Elitech STC 1000. Very solid device, use it to control most of my chocolate melting apparatus. Should be ~20$ on eBay."
Mar 10
Lee joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
Mar 10
Lee replied to Nicole's discussion hollow chocolate molding
"I'd also find out how he's cooling them. How big is the cooling environment? How cold? How are the molds spaced in the fridge? How long is he cooling for? Heat dispersal in chocolate molds can be very tricky. Knowing where cracks are…"
Mar 6
Lee replied to Nicole's discussion hollow chocolate molding
"I have no experience with that type of mold but what I do know is thickness won't stop chocolate from cracking. The times I've seen cracking was with very think chocolate, I'm fact. Due to uneven cooling, in that instance. So I'd…"
Mar 6
Lee replied to Lee's discussion AS / SAN plastic Molds vs PC Molds
"Thanks for your input! I went ahead and ordered three AS plastic molds. We'll see how they perform. Call me crazybut I would never use the same mold for 25 years. Plastic, as I understand, all leaches chemicals to one degree or another, a…"
Mar 3
John Micelli replied to Lee's discussion AS / SAN plastic Molds vs PC Molds
"Using ABS is not something I have seen used for chocolate molds. FDA Styrene like HIPS does have a place in the chocolate industry for plaques and packaging but in my opinion does not have the strength to have a useful life in chocolate…"
Mar 3
Lee posted a discussion

AS / SAN plastic Molds vs PC Molds

Been shopping for molds.I've noticed molds in "AS" in addition to the standard polycarbonate (PC). Anyone have molds made of AS plastic? If I'm making the connection right,  according to Wikipedia, AS is a B short of ABS, which last I checked wasn't food grade or even non-toxic. (That said I did chew no a fair amount of lego as a kid and I'm just fine today lol)It's interesting because the place I'm seeing…See More
Feb 26
Lee replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"Absolutely agree! That is the logic behind my pricing (and eating!) too. That said, some 'groceries' (well put!) are pretty involved. We do a candied ginger that starts with organic young ginger and after peeling, chopping, candying,…"
Feb 26
Lee replied to Russ Apotheker's discussion Chocolate sticking to molds
"Time to buy a warning cabinet/other box that's a stable 32°C!"
Feb 26
Lee replied to Russ Apotheker's discussion Chocolate sticking to molds
"Read here (second bullet point) http://www.thechocolatelife.com/xn/detail/1978963:Comment:204165As to the "how" ... Put it under a lamp? Hair dryer? I use a dish drier, thanks to having the good fortune to live in a country where…"
Feb 25
Lee replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"That is cool. The place I live is known for fragrant woods (Taiwan), maybe I should give it a shot :D"
Feb 25
Lee replied to Lee's discussion Botulism
"Ah ha, well caught! The cinnamon was air dried at ~70°C for 24 hours while in a rough powder form. so I'm thinking it will be very low H2O by now. Thanks for raising that point!"
Feb 25
Sweet matter physicist replied to Lee's discussion Botulism
"I agree that microbes from the cinnamon will not grow within the chocolate due to its low water activity. But since the cinnamon comes in form of inclusions, it's maybe more relevant what water activity the cinnamon has. If it is in dried form…"
Feb 25
Daniel Herskovic replied to Lee's discussion Botulism
"Thanks to both of you! I greatly value your scientific perspective."
Feb 25

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At 4:04pm on January 9, 2014, ChocoFiles said…

Welcome to TCL!  I lived in Taipei for 2 years while studying Chinese, so I am really glad to hear that in the future you might be making b2b chocolate in Taiwan.  Please keep us informed!

 
 
 

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