The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Michael
  • Male
  • Brooklyn, NY
  • United States
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  • Sai Corson
  • Andre Costa
 

Michael's Page

Latest Activity

Michael and Andre Costa are now friends
Jun 30, 2011
Michael replied to Clay Gordon's discussion The High Cost of Certification
"Hi Clay, I found similar data when I was planning a discussion on Fair Trade/Organic with a group of food students.  Reading about FLO showed how little if anything farmers actually end up with once license fees are paid.  Your analysis of…"
Jun 30, 2011
Melanie Lammers replied to Michael's discussion For Sale-Hilliard Tempering Machine in the group Classifieds - For Sale or Wanted
" Michael, what are you asking for the Hilliard 600-lb tempering machine? Melanie"
Apr 20, 2011
Michael replied to Nancy Sobel Butcher's discussion Chocolate Education
"Hi Nancy,   Welcome to the (truly) wonderful world of chocolate.  My family has been manufacturing chocolates in Brooklyn since 1946.  I have been teaching chocolate workshops for the past 10 years. Feel free to call me and chat about…"
Feb 21, 2011
Michael added a discussion to the group Classifieds - For Sale or Wanted
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For Sale-Hilliard Tempering Machine

February 21, 2011Hilliard 600 lb per day tempering machine for sale.Excellent Condition.Pictures available.Located in Brooklyn, NYCall 718-375-1277-ask for Michaelor emailMichael@JoMartChocolates.comSee More
Feb 21, 2011
Michael joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Feb 21, 2011
Michael replied to Michael's discussion Raw Chocolate in the group The Science of Chocolate
"We are not using any sweetener for the melenged products. Rather we are adding various powdered ingredients (lucuma, vanilla, mesquite etc) The Santa equipment is light duty and unreliabe. Santha the company is unresponsive and not all that…"
Aug 3, 2009
Michael added a discussion to the group The Science of Chocolate
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Raw Chocolate

We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are faced with incorporating a variety of powders into the cacao paste + cacao butter. These powders are not fat soluble. We tried the Santha melangeurs, but I do not find them very dependable. I would also like a melangeur that is also jacketed. I would appreciate any input.Thank you.See More
Jul 11, 2009
Michael joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Jul 11, 2009
Michael is now a member of The Chocolate Life
Jul 11, 2009

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Making my first batch of marshmallow.
My favorite chocolate is:
Almond Bark

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