The Chocolate Life

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Paul John Kearins
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  • Blue Ridge, GA
  • United States
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Paul John Kearins's Discussions

Dipping/enrobing vs molding

Started this discussion. Last reply by Paul John Kearins Feb 14. 6 Replies

I moved to the USA a year ago and started my business selling what I consider to be "european style" chocolates. I learned early in my career to pipe whipped ganache for dipping and I've kind of…Continue

Should I be 1099'd for a customer's purchases?

Started this discussion. Last reply by Paul John Kearins Jan 27. 5 Replies

I have a customer that buys chocolates from me to give away in her welcome packages ( it's a vaca-rental co.) and she says she needs to 1099 me. is that correct? Although we have done business for 8…Continue

Fruit ganache query

Started this discussion. Last reply by Paul John Kearins Aug 11, 2013. 2 Replies

I have a couple of fruit purée based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want…Continue

need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .

Started this discussion. Last reply by Paul John Kearins Feb 17, 2013. 3 Replies

I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.thing is, she also wants the same shelf life as the ( gasp! )…Continue

 

Welcome, Paul John Kearins

Latest Activity

Paul John Kearins replied to Mattias Blom's discussion Equipment advise
"I got the x3210 last march ... It was a special offer and I asked for a better price than what she was asking. Performance wise I was told that the delta wasn't worth the extra $600 that was being asked... Shop around , there are good deals…"
Feb 18
Paul John Kearins replied to Mattias Blom's discussion Equipment advise
"What Ben said... I have a Revolation X3210 which is almost indistinguishable from the more expensive Delta... I got mine, brand new, from Sarah's Sweet Fountains for a very reasonable $1,585 . It works great . "
Feb 18
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Thanks for the links too.. bookmarked them . "
Feb 16
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"I hear you Brad... I was for the longest time ready to call someone out on the "raw" issue... I am very conscious of walk the talk ideal. That's how I like to work, hence my use of "quotation marks" when responding to the…"
Feb 16
Brad Churchill and Paul John Kearins are now friends
Feb 14
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"I have been delving into Raw chocolate confectionery . I Have been combining Cocoa Powder and cocoa butter and dehydrated raw cane juice powder ... with a 400w cuisinart immersion blender I have created "chocolate" which I then temper and…"
Feb 14
Paul John Kearins replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"Good point about asking people who don't buy from me. I must be doing something right because the large part of my clientele order again and again.  Piped ganache is my thing , indeed, and I am good at it and I love doing it, 'nuf…"
Feb 14
Brad Churchill replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"If I can offer my two bits... For fun, and maybe something "exclusive" to offer your customers do what you're passionate about.   For business, don't bother asking people on this forum what you should do.  They/we…"
Feb 14
Daniel Herskovic replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"I would do what you are passionate about. If piped ganache is your thing and you are good at it go for it.  People love to support someone who is passionate about their craft. Many chocolatiers in the usa do use color. There are a few who…"
Feb 13
Paul John Kearins replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"Love your chocolates! "
Feb 13
Paul John Kearins replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"I recommend keeping them 10 days tops but I've tasted some after two weeks and they are fine... yeah I was looking at natural coloured cocoa butter... Thanks for the response, I'm going to have a look at what you are doing. "
Feb 13
Ruth Atkinson Kendrick replied to Paul John Kearins's discussion Dipping/enrobing vs molding
"You can buy natural colored cocoa butter. I do both molded and enrobed pieces. With whipped ganache, don't you have a short shelf life?"
Feb 13
Paul John Kearins posted a discussion

Dipping/enrobing vs molding

I moved to the USA a year ago and started my business selling what I consider to be "european style" chocolates. I learned early in my career to pipe whipped ganache for dipping and I've kind of stuck to that technique and being in the USA discovered that it's a method not commonly used ( from what I've been able to find online at least) . From that perspective I assumed I would have something novel on offer. My experience here is showing me that the trend toward molded and colored products is…See More
Feb 13
Paul John Kearins replied to Paul John Kearins's discussion Should I be 1099'd for a customer's purchases?
"Problem solved... no 1099 ... thanks!  "
Jan 27
Paul John Kearins replied to Paul John Kearins's discussion Should I be 1099'd for a customer's purchases?
"exactly what I was thinking Larry ... thanks ! "
Jan 27
Paul John Kearins replied to Paul John Kearins's discussion Should I be 1099'd for a customer's purchases?
""my Accountant" ... that would be me :) I've only been operating 8 months. All the points you mentioned , Michael , I am aware of. I am not contracted to make chocolates for her .  I since have found this on the IRS…"
Jan 27

Profile Information

Dark, Milk, White?
Dark, White
Most memorable chocolate experience:
The start of my own line of chocolates, chocolatasm.com this year.
In November 2011 designing and creating a Praline for Her Royal Highness Queen Beatrix of the Netherlands for her state visit to the Former Netherlands Antilles.
My favorite chocolate is:
There are so many , I wouldn't dare to pick one.

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Paul John Kearins's Blog

Food Perfume

Posted on June 17, 2012 at 10:04am 0 Comments

the Esprit range by Van Wees in Amsterdam is amazing.The purity of the product is from a time long forgotten and absolutely natural.De Ooievaar Stokerij is in the Jordaan, situated in the old city and is known for its artisan Jenever and Liqueurs.

the Almond Esprit is phenomenal as are the Rose and the Apple.

check it out here:

http://ning.it/LS7nCf

stuff

Posted on April 29, 2012 at 10:00am 0 Comments

I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…

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Starting Up in The USA very soon.

Posted on March 15, 2012 at 8:40am 1 Comment

The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.

I'm an Outside the Box chocolatier, so look out for some surprises. I'm currently working out a line of bonbons, cut ganache, free-form piped mousses and "loose stuff" as cookies and snacks and fruits.Hand dipped.

I need to start from scratch with equipment so if anyone can help me out with a…

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the creation of a product can be one of the most exhilerating experiences

Posted on January 1, 2012 at 1:00pm 0 Comments

in my 20 plus years in the chocolate and pastry world I've put out quite a lot of what some may call innovative stuff.... being my bread and butter I'm often too 'at work' to realise what exactly it is I'm doing and have achieved....luckily I realise that and have made a conscious effort to enjoy the experience of creation because let's face it , that's the whole point of it in the first place, right? 

 In my outside the box way, what recently began as a joke between a Maryland Chef…

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