Lisa - Girasole Chocolate's Page

"TRY CHOCOSPHERE.COM THEY SEEM TO HAVE THE TOP BRANDS... VALRHONA  GRAND COUVA...if still produced. Ralph"

"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"

"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…"

"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…"

"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…"

"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…"

"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!"

"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…"

"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…"

"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…"

"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…"

"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…"

"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…"

"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…"

"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…"

"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…"