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Michael Arnovitz
  • Male
  • Portland, OR
  • United States
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Champion Cutter Problem

Started Aug 7 0 Replies

I'm having a problem with the cutting blade on my Champion, and I am wondering if anyone else who uses a Champion has seen this. After my last batch of nibs, I noticed that the base of the cutter was…Continue

 

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Michael Arnovitz posted a discussion

Champion Cutter Problem

I'm having a problem with the cutting blade on my Champion, and I am wondering if anyone else who uses a Champion has seen this. After my last batch of nibs, I noticed that the base of the cutter was dark and frayed (see attached image). I only put about 4-5 batches of nibs through before this happened. I was going to just cut the frayed ends off, but I'm concerned that new ones would form and maybe even get into the chocolate. So to be on the safe side I just ordered a new cutter. But at $35 a…See More
Aug 7
Michael Arnovitz replied to Freddo's discussion Using a coffee roaster for the first time, need help in the group Startup Central
"Did you buy a Toper? And did you have your coffee roaster modified for cacao? I ask because I don't see any mention of that, and if you didn't you might have a problem. As I'm sure you're aware, coffee roasts at significantly…"
May 24
Michael Arnovitz replied to Kaydee Kreitlow's discussion rental kitchen, startup costs in the group Startup Central
"My opinion for what it's worth - if you were doing wood-working and got caught without the proper license, etc I don't think it would hurt you that much. But you're making food. If you get caught breaking health laws most people…"
May 20
Michael Arnovitz replied to Paul DeFruscio's discussion Medical Marijuana / Chocolate please share your experiences
"I haven't made any of these products myself (not since college anyway), but in regard to your second question I think that answer is a very big yes. There are already a number of companies doing this. A quick Google search will bring up a slew…"
May 11
Michael Arnovitz replied to Ian Thomson's discussion allergy free chocolates
"You’re right; you have taken a pretty big bite! I don’t know how much time you have to complete this, but I hope it’s at least another few weeks! Anyway, while reading your post a few questions and thoughts came to me. Maybe they…"
May 7
Michael Arnovitz replied to Heather Johnston's discussion Continuous tempering machines: Bakon Choco-lution?
"My understanding is that the Bakon tempering machine has only been available for a little over a year, so it probably just hasn't worked its way into enough hands yet. That having been said, I've also found it a bit curious that no one…"
May 7
Michael Arnovitz replied to An Vertonghen's discussion belgian endives filling
"This bad boy from PolyScience is seriously expensive (over $9k), but if you are going to make extractions on any regular basis, and you have the budget, you might want to take a look at it. I've been lusting after this thing for a while now. If…"
May 5
Michael Arnovitz replied to Melanie Boudar's discussion Moisture meter
Mar 31
Michael Arnovitz replied to Calum's discussion Chocolate Bar wrappers - Copyright issues from commercial use?
"Okay this is different. I didn't realize that you were talking about decorative and stationary paper. In that case I would simply call the manufacturer and ask them. They'll probably be fine with it. In fact they may really like the idea…"
Jan 28
Michael Arnovitz replied to Calum's discussion Chocolate Bar wrappers - Copyright issues from commercial use?
"If by "off the shelf" you mean stock photography and/or illustrations, then the answer to whether or not this is permitted depends on the company from which you license the art. When you pay for art on a stock art web site you are not…"
Jan 28
Michael Arnovitz replied to Alan Caldwell's discussion alternatives to champion juicer
"This is probably outside of your budget, and I haven't seen anyone else do this, but Scott Witherow at Olive & Sinclair uses (or at least used to use) a Mexican corn mill. Check out the attached video at about the 1:25 mark. Looks like…"
Jan 27
Michael Arnovitz replied to Paul John Kearins's discussion Should I be 1099'd for a customer's purchases?
"A couple of thoughts: 1) This is a question for your accountant. 2) 1099's are usually (but not always) issued to people, not corporations. If your company is incorporated, and she paid your company, she probably doesn't need to give you a…"
Jan 27
Michael Arnovitz replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"Their customer service may not be great, but my understanding is their equipment is well-respected, and a lot of companies use it. I'm sure that Clay or others can add more about them."
Nov 14, 2013
Michael Arnovitz replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"300,000 Euros for a coating cabin? Wow. That must be a large, integrated system of some type. You didn't say anything about what level of output you require, so I have no idea if this will work for you. But I know that Savy Goiseau makes…"
Nov 14, 2013
Michael Arnovitz replied to Cesar Jose's discussion Caffeinated Chocolate
"Salt is a known bitterness suppressor, and is often used for this purpose. Plus it goes well with chocolate. It's the only natural ingredient I can think of that will do this. There is of course a limit to its effectiveness, so I don't…"
Nov 8, 2013
Michael Arnovitz replied to Kaydee Kreitlow's discussion business structure in the group Startup Central
"I've opened a number of businesses and I've gone with a LLC each time. I agree with most of what Brad says, as I usually do, but personally I would still never open a business as a sole proprietor. If it was thousands of dollars to create…"
Nov 1, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chocolate-based full dinner at the Heathman here in Portland. Got to sit at the same table with the Valrhona rep as well as Jesse and Aubrey from Cacao. Great evening.
My favorite chocolate is:
The one I'm going to perfect in a few months.

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