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Porfyra's Discussions

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started this discussion. Last reply by Dan Lantonio Nov 18. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot…Continue

Chocolate shipped to Europe at reasonable prices?

Started Jan 8 0 Replies

Hi all. I just started a chocolate course online at Ecole chocolat and would like to start tasting a few of the well known chocolates eg. Amedei, Cluizel etc. Unfortunately you cannot locate such…Continue

Ideas for a chocolate festival...?

Started this discussion. Last reply by Dallas Chocolate / Sander Wolf Jan 6. 5 Replies

Even though I'm not a professional, after some trips to Brussels I got more into chocolate, (almost at an addiction level) its history and its science and researched the subject deeper. My country is…Continue

Continuously tempering machine (tap) & custom chocolate bars?

Started this discussion. Last reply by Clay Gordon Dec 15, 2013. 2 Replies

Hi all. I have been to Ritter Sport shop in Berlin and liked their idea of making custom chocolate bars right there with the chosen ingredients of each customer. They had a chocolate tap with…Continue

 

Porfyra's Page

Latest Activity

Dan Lantonio replied to Porfyra's discussion Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?
"Hi,   I use a latte machine at my place to heat the milk. I make a cocoa paste of, sugar, cocoa powder, dark chocolate, and water. I heat the sugar and water together till boiling then pour over the cocoa powder and chocolate. The put in fridge…"
Nov 18
Porfyra posted a discussion

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is that we will need to be heating new content to pour into the Camurri for refill cause its capacity is 5L, so we are looking for suggestions of a simple mixture that we could prepare on site and "cook" it before pouring it in the Camurri, or otherwise…See More
Nov 18
Porfyra posted a discussion

Chocolate shipped to Europe at reasonable prices?

Hi all. I just started a chocolate course online at Ecole chocolat and would like to start tasting a few of the well known chocolates eg. Amedei, Cluizel etc. Unfortunately you cannot locate such chocolate here. Amazon doesn´t ship to Cyprus so I´m looking for a reasonably priced company where I can buy some chocolate to be shipped in Cyprus (EU). Chocosphere looks a bit pricey to me. Any suggestions anyone?   Thanks!See More
Jan 8
Porfyra replied to Milford Dennison's discussion chocolate tastings
"I was looking for the same thing and I happened to find this video which seems pretty helpful http://www.youtube.com/watch?v=uZfRaP3ydJg"
Jan 6
Dallas Chocolate / Sander Wolf replied to Porfyra's discussion Ideas for a chocolate festival...?
"I run a chocolate festival in Dallas, TX. You can look through our website: http://dallaschocolate.org I have listed a lot of the classes that we've done. The most popular classes have been about how to taste chocolate. Also popular has been…"
Jan 6
Porfyra replied to Porfyra's discussion Ideas for a chocolate festival...?
"Well the first problem was to find actual professional chocolatiers cause Cyprus is a pretty small island and without any chocolate tradition. I was planning for something small to see how it goes and then if it went good to be repeated next year,…"
Dec 18, 2013
Clay Gordon replied to Porfyra's discussion Continuously tempering machine (tap) & custom chocolate bars?
"The tempering machines used in the Ritter Sport shop are from a company called LCM. They are very good machines, but they are also very expensive and even the smallest size may be more capacity than you need. Ritter obviously has a lot of money to…"
Dec 15, 2013
Anjali Gupta replied to Porfyra's discussion Ideas for a chocolate festival...?
"Hi Porfyra, What an excellent idea to organise a chocolate festival! I would love to know more about it. How many professionals did you get together? How did you spread the word? How long did it take you to put it together?  Did you talk about…"
Dec 15, 2013
Kerry replied to Porfyra's discussion Continuously tempering machine (tap) & custom chocolate bars?
"I was able to find a picture online of the 'taps' - looks like any sort of automatic tempering machine could be used.  So you could look at a Selmi (various sizes available) - not sure of the pricing in europe but since most are…"
Dec 15, 2013
Porfyra replied to Porfyra's discussion Ideas for a chocolate festival...?
"Thanks a lot ! Loved your advice ! :)"
Dec 15, 2013
Ashley replied to Porfyra's discussion Ideas for a chocolate festival...?
"I've found a food photography workshop to be really helpful. Just a basic how to use your phone or point and shoot camera. Perhaps one that has an emphasis on current trends, handmade marshmallows are popular in US, maybe demo a s'more…"
Dec 14, 2013
Porfyra posted discussions
Dec 13, 2013
Porfyra updated their profile
Dec 13, 2013
Porfyra liked Porfyra's discussion Chocolate tap & custom chocolate bars?
Dec 13, 2013
Porfyra is now a member of The Chocolate Life
Jul 24, 2013

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Chocolate tour in Brussels
My favorite chocolate is:
Pierre Marcolini

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