The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Susan Van Horn
  • Female
  • Los Angeles, CA
  • United States
Share on Facebook
Share Twitter

Susan Van Horn's Friends

  • Ryan
  • PHLChocolate
  • Joe clark
  • Dawn-Marie Lambert
  • Dan Corson
  • Jospeh Grice
  • Gail Marie Barros
  • Hilmir Kolbeins
  • Catherine Failor
  • Steve Young
  • Andrea Bauer
  • Dawn Swank
  • Sebastian
  • Craig Boreth
  • Katerina Paleckova
 

Susan Van Horn's Page

Latest Activity

Susan Van Horn joined Clay Gordon's group
Thumbnail

Tastings, Travel, & Adventure

This group is for people interested in organizing tasting events and travel programs and adventures. Group members can cross-post events in the Events calendar and manage RSVP lists.
Mar 13
Susan Van Horn joined Clay Gordon's group
Thumbnail

DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
Mar 13
PHLChocolate and Susan Van Horn are now friends
Nov 15, 2013
Susan Van Horn replied to PHLChocolate's discussion Chocolate/Whiskey Question... in the group The Science of Chocolate
"Ok. Thanks! I think I will experiment with it. "
Nov 14, 2013
Susan Van Horn replied to PHLChocolate's discussion Chocolate/Whiskey Question... in the group The Science of Chocolate
"Thanks so much for your reply! So, you replace the water in the toffee recipe with the alcohol of choice. Ok. So, if I wanted to try adding some to caramels and since I do a wet process with caramels, would I add it at the beginning of the cooking…"
Nov 14, 2013
Susan Van Horn replied to PHLChocolate's discussion Chocolate/Whiskey Question... in the group The Science of Chocolate
"So, I have a question on adding liquor. How do you know how much to use? I would love to try some truffles or toffees or caramels with a bit of liquor but I don't know where to start! Any advice? Thanks!"
Nov 13, 2013
Susan Van Horn replied to Dirke's discussion Equipment for making caramel / recipe
"Sorry for the late reply but, thank you so much for the information!"
Oct 31, 2013
Susan Van Horn replied to Dirke's discussion Equipment for making caramel / recipe
"Hi, Ruth ~ Could yo elaborate on why you would do this? Thank you so much! "
Oct 10, 2013
Susan Van Horn replied to Dirke's discussion Equipment for making caramel / recipe
"Daniel ~ I see in a post to me in February - that I just saw. Sorry! - that you were taught to add cocoa butter to your caramels. How much do you add and when? Would you add it to your recipe above? And since I've never added sorbitol to…"
Oct 10, 2013
Susan Van Horn replied to Renee Shuman's discussion Cellophane Packaging Suggestions? in the group Startup Central
"If you click on the link for the article on Askinosie, there is also a link to Excellent Packaging & Supply that has the NatureFlex packaging in bulk for way lower prices than Revere."
Sep 25, 2013
Susan Van Horn replied to George Trejo's discussion Freezing Chocolates
"Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then vacuum seal it. This is the information I needed! Perfect! "
Apr 5, 2013
Susan Van Horn replied to George Trejo's discussion Freezing Chocolates
"Lana ~ When I have vacuum packed my finished rolled chocolates, the "vacuuming" has ended up cracking the shells. Now, I didn't have them in layers in a box, either. I am just wondering if putting them in boxes will help mitigate this…"
Apr 5, 2013
Susan Van Horn replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions
"That's what I thought. Thanks for confirming. "
Mar 20, 2013
Susan Van Horn replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions
"Wouldn't the 115° cream take the tempered chocolate out of temper?"
Mar 17, 2013
Susan Van Horn replied to Dirke's discussion Equipment for making caramel / recipe
"Daniel ~ If you are using a confectionary guitar, does that mean that your caramels a quite soft? I thought that the strings on guitars were too fragile to cut caramels that had some chew to them. And if yours are soft, how do you get them to keep…"
Feb 5, 2013
Susan Van Horn replied to Amy T's discussion tempering choc too thick
"You're the best for giving me this information. I will use it on my next attempt. Thank you so much. And you, too Brad, for your help."
Dec 11, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
It used to be the first time I had chocolate lava cake but, now it is the first time I successfully made a beautifully tempered, delicious truffle!
My favorite chocolate is:
smooth dark

Comment Wall (14 comments)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

At 1:41pm on October 25, 2012, Ryan said…

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 paper towel before applying chocolate. Hope that helps, good luck.

At 3:14am on October 23, 2012, Ryan said…
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 will break similar to cutting glass.
At 2:30pm on August 28, 2012, Joe clark said…
Took pictures , sent you some I think
At 10:13pm on July 15, 2012, PHLChocolate said…

Thanks  Susan...It's a journey to say the least but one I am enjoying. I am excited, overwhelmed, busy, having fun and many more things all at once. Good luck with you future plans as well!

At 6:27pm on July 12, 2012, Andy Ciordia said…

Glad to be a guinea pig! I always say if I can help others learn something that caused me headaches and concussions then I'll do it. Wisdom shouldn't take so many bruises to learn from hehe!  If by the end of the "toffee project" we can all understand more about this very odd relationship then everyone will have won a great boon that I wasn't able to find anywhere else. :D

At 5:51pm on April 20, 2012, Debbie Berman said…

THANK YOU.

At 12:21pm on June 11, 2011, Craig Boreth said…

Hi Susan:

 

No new news just yet.  Hopefully this week.

 

Craig

At 2:05pm on April 4, 2011, Lourdes Paez said…
All the best in this phase, I am also in a similar stage looking for new opportunities and paths to take my business and my love for cacao and chocolate.  I am involved with many cacao growers in Ecuador, so if you need beans in the future let me know.  enjoy this time
At 8:57pm on April 3, 2011, Dan Corson said…

hi Susan.

 

We are still a few years out for full production on our cacao farm.  Our first trees have just come into full ripeness- but that is couple of years early.  We have 1/3 forestero and 2/3 trinatario.  I am trying to start up a cacao-growers cooperative in our area of the Hamakua (N. of Hilo on the Big Island).  We are already selling some beans through our friend Tom Sharkey, but are looking to expand with others in this geographically similar area so we can brand the beans that have a similar terroir.  Once I get up our website, I will send it off to the group.

 

So you are a chocolate maker in LA?  What part?  I assume you have a shop?

 

aloha,

 

Dan

At 5:14pm on April 2, 2011, Lourdes Paez said…
thanks for the advice, are you a chocolate maker?
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service