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Rus T
  • San Diego, CA
  • United States
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Rus T's Discussions

question about finishing and white spot on my chocolate

Started Feb 25, 2013 0 Replies

Please see pics.  Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First question, does the chocolate have good shine?Second questionAs…Continue

tempering question

Started Feb 22, 2013 0 Replies

Hello, My name is Rus. I have interests in chocolate as I love chocolate. Currently I am intrigued to make chocolate from bean to bar and have questions about tempering.  Please be patient as this is…Continue

Tags: seed, temper

 

Rus T's Page

Latest Activity

Rus T replied to Lisa R's discussion wholesale cacao beans/nibs in the group Startup Central
"Yes, I can arrange that if you ever need large quantities.  Please email me for more details. Or let me know your email so I can email you.  Thanks."
Jun 21
Rus T replied to Lisa R's discussion wholesale cacao beans/nibs in the group Startup Central
"I have some Indonesian cocoa sample (only about about 15 kg or 33 lbs). I am located in San Diego, so if interested, please email me at gameson@ymail.com or message me here"
Jun 21
Rus T added a discussion to the group Classifieds - For Sale or Wanted
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SALE: sample Indonesian fermented cocoa bean

I have some limited samples (about 15 kg or 33 lbs) of the Indonesian fermented cocoa bean in the USA. It's a Trinitario bean that is further crossed bread with Criollo. It's fermented bean and sun dried. If you would like to try it, I can sell you some samples for you to try.There is no minimum weight to buy. You just have to pay shipping. I use USPS shipping with tracking. If you are local (I am in San Diego, CA), then you can buy it without shipping.The price for the sample is $10 per pound.…See More
Jun 21
Rus T added a discussion to the group Classifieds - For Sale or Wanted
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Anyone interested in sample Indonesian fermented cocoa beans?

When I visit the country, I brought some samples (about 15 kg or 33 lbs) of the bean back to USA.  It's a Trinitario bean that is further crossed bread with Criollo.  It's fermented bean and sun dried.  If you would like to try it, I can sell you some samples for you to try.The price for the sample is $10 per pound.  There is no minimum weight to buy.   You just have to pay shipping. If you are local (I am in San Diego, CA), then you can buy it in person without shipping.  Shipping is per…See More
Jul 28, 2013
Rus T joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Mar 3, 2013
Rus T posted a discussion

question about finishing and white spot on my chocolate

Please see pics.  Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First question, does the chocolate have good shine?Second questionAs you can see, it has some white spots on the right one, and minimal spots on the middle one.I notice this white spots occurs when the mold has some residue (maybe a sugar residue) from the previous chocolate that was molded before this one.  What is this residue? and How do I prevent residue on the…See More
Feb 25, 2013
Rus T 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.
Feb 22, 2013
Rus T updated their profile
Feb 22, 2013
Rus T posted a discussion

tempering question

Hello, My name is Rus. I have interests in chocolate as I love chocolate. Currently I am intrigued to make chocolate from bean to bar and have questions about tempering.  Please be patient as this is my first post. My question is a proper tempering technique.  After you finish conching and refining your chocolate, it's time to temper them.  Most of the beginner tempering machines are non continuous machine, means you need to seed the liquor with a solid chocolate to bring the temperature (49 C…See More
Feb 22, 2013
Rus T is now a member of The Chocolate Life
Jan 6, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Chocolate factory tour in Koln
My favorite chocolate is:
White Chocolate

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