The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Miguel Pujols
  • Male
  • Santo Domingo
  • Dominican Republic
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  • Maroun Milan
  • mariano garcia
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Miguel Pujols's Discussions

How to keep chocolate from melting.

Started this discussion. Last reply by Miguel Pujols Feb 9. 2 Replies

Hello, at the beggining of January I stated my interest in creating chocolate at home, I was given a lot of information and advice from some great members in this website. I've been able to make some…Continue

Quick Introduction to Chocolate Making

Started this discussion. Last reply by Clay Gordon Jan 4. 8 Replies

Hello, I'm pretty interested in becoming a Chocolatier and already tried to do some stuff from raw beans (I did brownies and a few chocolate bars that never became solid, I guess because I didn't…Continue

 

Miguel Pujols's Page

Latest Activity

Brad Churchill and Miguel Pujols are now friends
Saturday
Miguel Pujols and mariano garcia are now friends
Jul 22
Miguel Pujols replied to Jim Cameron's discussion newby maybe stupid question
"What machines are you looking for specifically? What is the hourly or daily production you are expecting to get with it? To tell the truth, buying used chocolate machinery is very tricky and you need to check very deeply on your purchase. Right know…"
Jul 20
Miguel Pujols replied to Jim Cameron's discussion newby maybe stupid question
"Hello Mariano, You can find some directions and basic recipes on this link at the ChocolateAlchemy."
Jul 20
Miguel Pujols replied to Jim Cameron's discussion newby maybe stupid question
"Hey Jim, I did sell in a small fair once and it was terrible for me, I was not prepared and some of my chocolate melted. The cooler idea might work, you could use a wine cooler, make sure it has temperature and relative humidity control and of…"
Jul 20
Miguel Pujols replied to Jim Cameron's discussion newby maybe stupid question
"Not really. Cocoa Butter will actually make it be more unstable. What big companies do is that they add a little bit (maybe no more than 5%) of palm oil to increase the melting point, but I don't see that as an option. I live in Dominican…"
Jul 20
Miguel Pujols replied to Jim Cameron's discussion newby maybe stupid question
"In case you want to know about getting your own cocoa butter in future. To do that you need a press that basically pushes the cocoa liquor extracting the greasy part which is cocoa butter and leaving a cocoa cake that is actually broken into pieces…"
Jun 28
Miguel Pujols joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Jun 20
Adriennne Henson left a comment for Miguel Pujols
"When the time comes will be looking forwards to bars to try"
Jun 19
Miguel Pujols joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
May 31
Miguel Pujols replied to Miguel Pujols's discussion Food safe glue? in the group DIY
"Thank you for your reply Ben. That's what I read in a couple of websites, that even though the are labeled as toxic they could be considered food safe as soon as they dry. I will look into the stainless steel version, probably can ask anyone…"
May 30
Ben Rasmussen replied to Miguel Pujols's discussion Food safe glue? in the group DIY
"I be surprised if a repaired scraper would be strong enough for making chocolate. Probably better to just replace it (get a stainless steel version if possible). That being said, I needed to repair a melanger bowl a few years ago and was surprised…"
May 30
Miguel Pujols replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"Hello Steven, as I see the page was created on www.wix.com platform which is pretty good when you have no web design/programming knowledge and would like to have an acceptable website. As an advice I would recommend you to spend a few more dollars…"
May 22
Miguel Pujols replied to Lorna's discussion How to grow cacao at home
"Hello Lorna, it's interesting to hear that you are trying to grow cacao plants. Unfortunately the cacao trees are very sensitive and require specific geographic and weather conditions. The good news are that with technology we have been able to…"
May 20
Miguel Pujols added a discussion to the group DIY
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Food safe glue?

Hello guys, while cleaning I broke my melangeur scraper which is plastic and I'm considering gluing it.I found out in the Internet that the best I could use for gluing plastic is cyanoacrylate or epoxys resin and hardener, either substances mixed with sodium bicarbonate.Are those adhesives safe for food contact plastics? Have you had any experience with them?I will really appreciate your comments on this regard.See More
May 20
Adriennne Henson left a comment for Miguel Pujols
"Hi Miguel,It took me a bit of time but now I remember How is it going with your bars? I live in NYC near the flat Iron district as they call it I would still like to try your bars and with how I look at bars it is either I like or not I don't…"
Apr 3

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
The first time I remember tried it when I was like 6 years old!
My favorite chocolate is:
Chocolate, whatever contains Cocoa is my favorite

Comment Wall (3 comments)

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At 5:25pm on June 19, 2014, Adriennne Henson said…

When the time comes will be looking forwards to bars to try

At 7:19am on April 3, 2014, Adriennne Henson said…

Hi Miguel,It took me a bit of time but now I remember

How is it going with your bars?

I live in NYC near the flat Iron district as they call it

I would still like to try your bars and with how I look at bars it is either I like or not

I don't make it complicated for it has to taste good and also one must have joy in this area of tasting and my pallet is getting better as I keep on trying

Any ready to try yet?

At 3:16pm on January 2, 2014, Adriennne Henson said…

Hi Miguel,

I have no problem with eimails

My email is ahenson222@gmail.com

what do you do for a living now and how did you get into chocolate?

 
 
 

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