Discover Chocolate and Live La Vida Cocoa!
-
Michael
- Male
- Brooklyn, NY
- United States
- Blog Posts
- Discussions (2)
- Events
- Groups (2)
- Photos
- Photo Albums
- Videos!
Michael's Groups
Michael's Page
Latest Activity
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…"
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"
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…"
Michael added a discussion to the group Classifieds - For Sale or Wanted
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
Michael joined Clay Gordon's groupClassifieds - 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
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…"
Michael added a discussion to the group The Science of Chocolate
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
Michael joined Clay Gordon's groupThe 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.
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- Making my first batch of marshmallow.
- My favorite chocolate is:
- Almond Bark
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
