The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Richard Foley
  • Male
  • Dana Point, CA
  • United States
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Richard Foley's Discussions

Ball Mill refiners vs Roller Refiners

Started this discussion. Last reply by david castellan Jul 15, 2011. 11 Replies

I am researching the differences between making or shall I say refining chcolate and ingredient mixes on a ball mill refiner versus roller refiner process. There seems to be a difference of opinion.…Continue

Tags: conch, refiners, roller, mill, Ball

 

Richard Foley's Page

Latest Activity

Viviana liked Richard Foley's discussion Ball Mill refiners vs Roller Refiners
Nov 1
Richard Foley commented on Gap's video
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TempControlConch

"I would really like to see the bean to bar community come together and better understand the difference between grinding, refining, and conching. Seems to be a disconnect. Would also be good to see someone invent a good small conch for artisan…"
Sep 22, 2013
RUTH might attend Richard Foley's event
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Bean to Bar 2 day course in Irvine Ca at Qzina Institute in Irvine, Ca.

October 29, 2012 to October 30, 2012
Program DetailsIn this exciting 2-day program, immerse yourself in the rich history of cacao and experience how chocolate is made from the bean to the bar. Using our farmer-known, direct source, fine flavor cacao beans, learn how to roast, winnow, grind, refine and conche your chocolate in our very own Bean-to-Bar Lab Factory.  We will then temper your chocolate to perfection before molding it into half pound blocks and 6 gram tasting pieces for you to take home.  You’ll leave with a…See More
Oct 24, 2012
Brent Peters and Richard Foley are now friends
Jul 20, 2012
Paula Keller commented on Richard Foley's event Bean to Bar 2 day course in Irvine Ca
"I am thinking of starting up a chocolate business in Grenada (where we grow criollo beans) and is very excited about this course. I have no experience in chocolate or pastry but I am passionate about chocolate."
Jun 25, 2012
Paula Keller is attending Richard Foley's event
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Bean to Bar 2 day course in Irvine Ca at Qzina Institute in Irvine, Ca.

August 6, 2012 to August 7, 2012
Program DetailsIn this exciting 2-day program, immerse yourself in the rich history of cacao and experience how chocolate is made from the bean to the bar. Using our farmer-known, direct source, fine flavor cacao beans, learn how to roast, winnow, grind, refine and conche your chocolate in our very own Bean-to-Bar Lab Factory.  We will then temper your chocolate to perfection before molding it into half pound blocks and 6 gram tasting pieces for you to take home.  You’ll leave with a…See More
Jun 25, 2012
Richard Foley replied to Matt C's discussion Selmi tempering machine question
"To Tom, not sure what you are talking about Tom, we have sold in the past a few machines, JKV 27 years ago, Moldart, a few here and there for last 15 years, and Chocotec Wheel Machines, which we made in Edmonton ourselves for 10 years, sold over 170…"
Mar 1, 2012
Richard Foley's 2 events were featured
Mar 1, 2012
Richard Foley replied to Matt C's discussion Selmi tempering machine question
"I have lots of machines to offer but Clay just keeps deleting my posts every time I mention it. We sell melters, wheel machines, and Pomati machines, but no commission to clay so I guess nobody here will ever know. Clay, you are clearly controlling…"
Feb 29, 2012
Richard Foley's event was featured
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Bean to Bar 2 day course in Irvine Ca at Qzina Institute in Irvine, Ca.

May 7, 2012 to May 8, 2012
Program DetailsIn this exciting 2-day program, immerse yourself in the rich history of cacao and experience how chocolate is made from the bean to the bar. Using our farmer-known, direct source, fine flavor cacao beans, learn how to roast, winnow, grind, refine and conche your chocolate in our very own Bean-to-Bar Lab Factory.  We will then temper your chocolate to perfection before molding it into half pound blocks and 6 gram tasting pieces for you to take home.  You’ll leave with a…See More
Feb 26, 2012
Richard Foley posted events
Feb 24, 2012
Richard Foley updated an event
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Bean to Bar 2 day course in Irvine Ca at Qzina Institute in Irvine, Ca.

March 5, 2012 to March 6, 2012
Program DetailsIn this exciting 2-day program, immerse yourself in the rich history of cacao and experience how chocolate is made from the bean to the bar. Using our farmer-known, direct source, fine flavor cacao beans, learn how to roast, winnow, grind, refine and conche your chocolate in our very own Bean-to-Bar Lab Factory.  We will then temper your chocolate to perfection before molding it into half pound blocks and 6 gram tasting pieces for you to take home.  You’ll leave with a…See More
Feb 24, 2012
cybele might attend Richard Foley's event
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Bean to Bar 2 day course in Irvine Ca at Qzina Institute in Irvine, Ca.

March 5, 2012 to March 6, 2012
Program DetailsIn this exciting 2-day program, immerse yourself in the rich history of cacao and experience how chocolate is made from the bean to the bar. Using our farmer-known, direct source, fine flavor cacao beans, learn how to roast, winnow, grind, refine and conche your chocolate in our very own Bean-to-Bar Lab Factory.  We will then temper your chocolate to perfection before molding it into half pound blocks and 6 gram tasting pieces for you to take home.  You’ll leave with a…See More
Feb 22, 2012
Jeffray D. Gardner left a comment for Richard Foley
"great...sorry for the typo!"
Feb 17, 2012
Jeffray D. Gardner left a comment for Richard Foley
"Hey Richard! Had an old friend stop by our factory a few weeks ago. I heard he visited you in Irvine as well. Hope the new place is going greta. Cheers! Jeffray D. Gardner"
Feb 17, 2012
Richard Foley replied to Omar Montilla's discussion Quest for micrometer
Feb 16, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Visiting Cacao Farms in Ivory Coast and Hawaii
My favorite chocolate is:
Chocoa

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Richard Foley's Blog

Best Bean Sources for Artisan Chocolate making

Posted on June 7, 2011 at 7:06pm 7 Comments

I just got back from the Big Island in Hawaii, visited with a few farmers and chocoalte makers, while our chefs did three pastry and chocolate demos in Maui, Kona, and Honolulu. What a great experience, and what a motivation for me to get to know more about the growing, fermenting, and drying of not just cacao beans, but also the amazing and creative means people have of making their own chocolate. I have seen many huge production factories all over the world, but never have I experienced…

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Comment Wall (3 comments)

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At 2:58pm on February 17, 2012, Jeffray D. Gardner said…

great...sorry for the typo!

At 2:57pm on February 17, 2012, Jeffray D. Gardner said…

Hey Richard! Had an old friend stop by our factory a few weeks ago. I heard he visited you in Irvine as well. Hope the new place is going greta.

Cheers!

Jeffray D. Gardner

At 3:04am on June 20, 2011, Thomas Sharkey said…
Aloha and thanks for the fun visit. Nice to meet someone who is really into chocolate. Come on over any time. We did have a good time. Love Sharkman
 
 
 

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