The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ruth Atkinson Kendrick
  • Female
  • Ogden, UT
  • United States
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Ruth Atkinson Kendrick's Discussions

Tuning your guitar

Started this discussion. Last reply by Lana Nov 16, 2012. 2 Replies

Soft brush for chocolate

Started this discussion. Last reply by Ruth Atkinson Kendrick Jan 31, 2011. 2 Replies

Central America Cruise

Started this discussion. Last reply by Jesse Blenn Feb 6, 2010. 2 Replies

 

Ruth Atkinson Kendrick's Page

Latest Activity

Ruth Atkinson Kendrick replied to Daniel Herskovic's discussion More toffee questions...
"I am a purist. I only want butter, sugar and water in my toffee. Final temp depends on your altitude. I am at 5000 feet and I go to 300. "
yesterday
Ruth Atkinson Kendrick replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have."
Thursday
Ruth Atkinson Kendrick replied to Julie Lu's discussion adding cocoa butter when tempering
"There is a difference between adding cocoa butter and adding Mycryo. With Mycryo you are adding beta crystals, not just cocoa butter. Of course the cocoa butter is the beta 5 crystals, but just plain cocoa butter isn't the same thing. "
Dec 8
Ruth Atkinson Kendrick replied to Nicole's discussion peanut butter meltaway problem
"Meltaways need to be tempered. You may have lucked out in the past. Combine tempered chocolate and cooled coconut oil. stir in peanut butter and place over a bowl of ice. Keep stirring until mixture thickens. Pour into frame. That should get the…"
Dec 8
Ruth Atkinson Kendrick replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"Are you labeling it because you want to, or because you think you need to?"
Nov 23
Ruth Atkinson Kendrick replied to Arti Jain's discussion Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
"What did you do with the tempered chocolate? Enrobe something, or just leave in the bowl? If it was all left in the bowl, you would get streaking from the large mass of chocolate and the latent heat of crystallization. If the streaking is on an…"
Nov 5
Ruth Atkinson Kendrick replied to Susie's discussion chocolate brand to choose, pricing vs taste
"What do you plan to make with it? Is viscosity a factor?"
Sep 19
Ruth Atkinson Kendrick replied to Corey Meyer's discussion Enrobing /coating help
"Are the whole or cut? Fresh?"
Sep 11
Ruth Atkinson Kendrick replied to Dirke Botsford's discussion Using coconut oil in truffles help
"If you use coconut oil instead of cream, you will end up with a melt away, not a truffle. Still tastes good, but not a truffle."
Sep 4
Ruth Atkinson Kendrick replied to Stephane Laviolette's discussion Need your opion and insight..
"I think you should concentrate on what is selling. Sounds like you know what you should do:)"
Aug 21
Ruth Atkinson Kendrick replied to Emily Woloszyn's discussion Hilliards Little Dipper (not responding)
"I assume you have called Hilliard? They have always been very helpful to me. Will they let you send it in?"
Jul 30
Ruth Atkinson Kendrick replied to Bryan's discussion Chocolate Ganache question
"4 to 1 ratio for dark chocolate is overkill. 2 to 1 is more realistic. Are you adding other ingredients? What is the temp of your ganache? Putting in fridge temporarily helps, but it will soften more when you bring it to room temp. Try to not get…"
Jul 10
Ruth Atkinson Kendrick replied to Or M's discussion Bloom "stripes" on dipped chocolates
"You may have other issues, but you are not stirring enough."
Jul 9
Ruth Atkinson Kendrick replied to Or M's discussion Bloom "stripes" on dipped chocolates
Jul 9
Ruth Atkinson Kendrick replied to Stephane Laviolette's discussion Need some help for my new shop
"It takes a bit of time to build up a customer base. Did you have customers before moving? Do they know where to find you? Are you sampling? Is the rest of the store at the same price point as you? Is the rest of the store competing with you? Can you…"
Jul 3
Ruth Atkinson Kendrick replied to Lisa N's discussion WANTED: Looking for Enrober in the group Classifieds - For Sale or Wanted
"I have a Perfect. While it is far from perfect, it is great for the money. I couldn't be in business without it. Like anything, there is a learning curve. The instructions that come with it are sadly inadequate, but somehow you figure it out.…"
Jun 17

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Being a presenter on a transatlantic chocolate cruise with Joseph Schmitt
My favorite chocolate is:
Amedei

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Comment Wall (10 comments)

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At 12:24pm on February 12, 2014, Gaylene Steinbach said…

Hi Ruth! I am so glad that we are friends! :)

At 10:56pm on July 1, 2013, Karen Moore said…

Ruth, I don't know if this is the best way to get connected:)  I followed the link back...Anywho, I'd be thrilled to ask a few questions.  One of which is, what chocolate tempering equipment have you owned and liked/disliked?  I am just starting up and am a bit overwhelmed at my choices.  Thanks, Karen

At 12:23pm on June 25, 2013, Larry said…

Hi Ruth, Glad to be connected.

This has been a great site providing plenty of opportunity to learn. :)

Are you teaching any classes this summer? I think I saw some on your site/facebook page last fall, but it was after the fact.

I'm looking forward to meeting you sometime. My wife and sister in law went to your class at Gygis last November. They loved it.

We are down in Eagle Mountain (West of Lehi). No storefront yet, we are getting rolling through the cottage food program. But I've built a semi-commercial kitchen in my basement. :)

At 11:32am on February 7, 2011, Vanessa Dionne said…
When is the conference? Unfortunatelly I am still doing it part time, trying to push as hard as my body, time and sanity can handle, I would really love to do this full time, I hope it is going to happen for me soon, been waiting for so long.
I will check the detail on the eg forum, would love to see you.
At 12:22am on February 7, 2011, Vanessa Dionne said…
Hi Ruth, trying to keep up. As usual your work is inspiring, your talent and your energy is amazing, hope to see you sometimes soon.
At 4:51pm on October 15, 2010, George Trejo said…
Congratulations on all of the Bridal Salon Awards!! Great Job!
At 8:42pm on September 6, 2010, George Trejo said…
Thank You!!
At 5:20am on September 1, 2010, George Trejo said…
Hello Ruth,

I like your packaging for your new bar line. Would you mine letting me in on your supplier?

Thanks,
George
At 10:59pm on January 24, 2010, Jessica Curzon said…
I don't have a business yet. I work as a nurse, and am hoping to get a business slowly up and running in the next year, focusing on truffles, caramels and toffees. I wasn't aware that Utah has a law that allows you to use your home kitchen. Can you tell me where to get that info? Also, where is Amano located?
At 12:55am on July 13, 2009, kurtis baguley said…
Hey Sweetheart, When in Florida, shake my cage !! I know you won't visit me because you so dig Norman.

Friends always
 
 
 

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