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Lisa - Girasole Chocolate
  • New Port Richey, FL
  • United States
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Lisa - Girasole Chocolate's Discussions

About to give up!

Started this discussion. Last reply by Dave Elliott Jul 10, 2010. 17 Replies

Hello my friends, I'm going to try one last time to get this "tempering" thing down before I throw the machine in the street and run it over repeatedly!!!  It's just not adding up....I follow…Continue

Why is my chocolate so shiny but soft and pliable?

Started this discussion. Last reply by verhagen Sep 2, 2010. 7 Replies

Hi Everyone!Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and pliable. What on earth is going on? I've never seen such shine on…Continue

Where can I purchase wholesale chocolate in Florida?

Started this discussion. Last reply by ralph carnesecchi May 24, 2012. 17 Replies

Hi Everyone!I have a question that has probably been asked a million times but I can't locate the answer on this forum. Does anyone know where I can purchase wholesale chocolate in the TampaBay…Continue

How long do I have before chocolate sets?

Started this discussion. Last reply by Brad Churchill Apr 28, 2010. 14 Replies

Hello everyone!I hoping that someone can help me with this issue. I'm having a problem when pouring tempered chocolate into molds/forms. It seems as though the first few trays come out perfectly…Continue

 

Lisa - Girasole Chocolate's Page

Latest Activity

ralph carnesecchi replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"TRY CHOCOSPHERE.COM THEY SEEM TO HAVE THE TOP BRANDS... VALRHONA  GRAND COUVA...if still produced. Ralph"
May 24, 2012
verhagen replied to Lisa - Girasole Chocolate's discussion Why is my chocolate so shiny but soft and pliable?
"Dear all, My name is Wim from The Netherlands , please visit this internet adress , it will give you a lot of different information. http://www.callebaut.com They also show it on TV"
Sep 2, 2010
Leena Caligiure replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"Hi Lisa, Would love to meet you in person. As far as the Rev Delta, I know Chocovision makes a good product. I owned 2 Rev X models. Great machines, only problem was the baffle. They broke too often. I got a great deal from Chocovision on 2 scratch…"
Aug 16, 2010
Lisa - Girasole Chocolate replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"Leena and Anthony, It's so nice of you to invite me to your shop. When the weather gets nice I would love to stop by and visit. I have always wanted to open a choclate shop. I once had an antique/candle store in a quaint little town and I loved…"
Aug 14, 2010
Harry Way replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"You all might want to contact Tierra Nueva down in Miami, they will custom manufacture chocolate for you and they also have standard products. http://www.tierranuevacocoa.com/site/ or if you're interested you can make your own chocolate…"
Aug 11, 2010
Leena Caligiure replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"Hi Lisa, I just recently became a member of the Chocolatelife and saw that we're neighbors! We own a gourmet chocolate shop in Valrico on Lithia Pinecrest road in the Steinmart mall. We'd love for you to come visit and if there is anything…"
Aug 11, 2010
Susan Van Horn replied to Lisa - Girasole Chocolate's discussion Why is my chocolate so shiny but soft and pliable?
"Wow~! Brad, thank you so much for enlightening me on this issue. I had figured it was at the reheating stage where the problem was but couldn't quite put my finger on it. Duh! I forgot some basics and you saved me a lot of time. Many thanks!"
Jul 29, 2010
Dave Elliott replied to Lisa - Girasole Chocolate's discussion About to give up!
"Thanks Bayla - those are useful tips. Hadn't thought of the fan. I tried refrigerating directly after pouring and also after the chocolate sets. Similar results: decent snap and temper, but with small blemishes (release marks I believe). The…"
Jul 10, 2010
Bayla Sussman replied to Lisa - Girasole Chocolate's discussion About to give up!
"David, I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at…"
Jul 10, 2010
Lisa - Girasole Chocolate replied to Lisa - Girasole Chocolate's discussion About to give up!
"Thank you Jeff and everyone else that has responded to my question. I have lots of good tips now to try and improve my results. It's so frustrating when you get a good result and try a second time only to flop! I will master this chocolate…"
Jul 10, 2010
Dave Elliott replied to Lisa - Girasole Chocolate's discussion About to give up!
"I had been wondering why the rev2 called for adding seed chocolate at the beginning of the temper cycle when the melted chocolate is still at 108. The seed is pretty useless until the front of the baffle melted chocolate is below 95, right? I'm…"
Jul 10, 2010
Dave Elliott replied to Lisa - Girasole Chocolate's discussion About to give up!
"I've been having similar frustrations with a newly acquired chocovision rev2. I got great results for a couple of batches and now I'm getting some streaking and swirls. What approaches are people using after pouring their molds? I've…"
Jul 10, 2010
Jeff Stern replied to Lisa - Girasole Chocolate's discussion About to give up!
"First, you should check the temperature ranges for tempering your different chocolates-these can vary from manufacturer to manufacturer. I know, for example, Barry Callebaut prints them on their bars of courverture. Dark is usually more like a…"
Jul 9, 2010
Andrea Bauer replied to Lisa - Girasole Chocolate's discussion About to give up!
"I don't use this type of tempering machine but you should also verify that your chocolate is actually reaching the temperatures you set the machine to at each stage. I'd probably test it a number of times over several different attempts to…"
Jul 9, 2010
Sebastian replied to Lisa - Girasole Chocolate's discussion About to give up!
"There are many ways to temper chocolate. All of them depend on getting the right type of cocoa butter crystal to form. Heres just a very brief overview of two you're likely using: 1) Seeding - it's the addition of properly tempered…"
Jul 9, 2010
Ruth Atkinson Kendrick replied to Lisa - Girasole Chocolate's discussion About to give up!
"It goes to the back of the divider. That way, seed continues to melt, seeding the chocolate. I don't drop the temp and then raise again. Just melt, and set the working temp. The seed chocolate mixes in with the melted chocolate. If you…"
Jul 9, 2010

Profile Information

Dark, Milk, White?
White
Most memorable chocolate experience:
Being left alone with an entire box of chocolate!
My favorite chocolate is:
White

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