The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ryan
  • Male
  • Casper, WY
  • United States
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  • Cathy Stepp
  • Daniel Martin
  • Susan Van Horn
 

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Latest Activity

Ryan replied to Jennifer's discussion RCI membership in the group Startup Central
"There is valuable insight to be gained from going to the RCI conventions. I have had the privilege of attending the western conference in Napa a few years ago as well as eastern conference in Savannah. Both were great! Not sure the fee for RCI is…"
Nov 2, 2013
Ryan replied to Cheryl Dooley's discussion For Sale~ Design and Realisation TF20 table top melter/tempering in the group Classifieds - For Sale or Wanted
"do you still have this?? email ryan@donnellschocolates.com thanks "
Mar 13, 2013
Ryan replied to DENNIS DUFFY's discussion For Sale in COLORADO ** Complete small scale chocolate/candy manufacturing operation in the group Classifieds - For Sale or Wanted
"where in colorado is this? how long has the equipment been stored without use? "
Mar 13, 2013
Ryan liked Mark Simpson's discussion LED Re-Writable Signs
Feb 22, 2013
Ryan liked Bobby Val's discussion FOR SALE - 1/16/2013 - Display Shelving as seen at Seattles Best Coffee with Wood base storage cabinet
Feb 22, 2013
Ryan replied to Lisa R's discussion Wanted: Chocolate/Candy making equipment in the group Classifieds - For Sale or Wanted
"Jude, I too am interested in some chocolate moulds and melter/ temperer so if no one else has agreed to purchase yours please contact me with more info: ryan@donellschocolates.com Thanks"
Feb 22, 2013
Ryan replied to L J Goldstock's discussion FOR SALE CANDY EQUIPMENT!!! in the group Classifieds - For Sale or Wanted
"I'm interested. An email has been sent. thanks"
Feb 21, 2013
Ryan replied to Mark J Stone's discussion $200.00 prize for a Dark Chocolate drizzle recipe for popcorn in the group Startup Central
"Vanilla flavored candy coating on the corn followed by a drizzle of dark chocolate is very tasty!"
Feb 21, 2013
Ryan replied to Walt Moody's discussion After action report on my first attempt at Caramels
"contact Hilliards for caramel knife....basically it's a rolling pin with knife blades. you can place ice packs on your slab surrounding the caramel to help cool it before cutting & dipping. and caramel that is cooked too fast will have more…"
Dec 23, 2012
Ryan replied to PHLChocolate's discussion Ice Cream in the group Startup Central
"I make and sell ice cream year round ( in the middle of Rocky Mtns ) What I can tell from experience is that when outside temperatures reach 90*+ sale of ice cream slows down and adversely when temps drop below 60* there is an increase in sales.…"
Dec 13, 2012
Ryan replied to Donny Gagliardi's discussion First Temper...Critiques?
"When using seed method if you over heat the chocolate you have to allow it to cool to less than 110F before adding seed and continue stirring till reaches optimum temp or even slightly less then warming 1-2 degrees to reach optimum working temp. If…"
Oct 25, 2012
Ryan replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions
"If you are cooking the cream and adding chocolate to it for your ganache it has a longer shelf life than you think. That is how I make mine and then roll into balls by hand before dipping them, get 3 months shelf life... even longer if stored in…"
Oct 25, 2012
Susan Van Horn left a comment for Ryan
"Got it. Will give it a go! Many thanks!"
Oct 25, 2012
Ryan left a comment for Susan Van Horn
"Susan score the finished product into individual pieces (really only scoring the chocolate itself but be sure to go deep enough that it scratches the surface of the toffee) If you have problems with chocolate adhering try wiping toffee with moist…"
Oct 25, 2012
Susan Van Horn left a comment for Ryan
"Ok. So just to make sure I understand, you are scoring BOTH the Toffee and Chocolate, right? And when you bend it back to break, it breaks on your cutmarks, correct? That's what I am hoping it does so that I can get same-sized pieces. Thanks so…"
Oct 23, 2012
Ryan left a comment for Susan Van Horn
"hi susan, my comment about scoring toffee is that you can score it with the point of a knife through the chocolate when the chocolate is slightly tacky (not fully set) and then once it sets fully by folding the piece away from the scoring mark it…"
Oct 23, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
helping my grandfather
My favorite chocolate is:
milk chocolate raisins

Comment Wall (2 comments)

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At 1:43pm on October 25, 2012, Susan Van Horn said…

Got it. Will give it a go! Many thanks!

At 2:57pm on October 23, 2012, Susan Van Horn said…

Ok. So just to make sure I understand, you are scoring BOTH the Toffee and Chocolate, right? And when you bend it back to break, it breaks on your cutmarks, correct? That's what I am hoping it does so that I can get same-sized pieces. Thanks so much!

 
 
 

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