"Well, there's a LOT of variables here. Are you purchasing the land and building for your location, or are you planning on renting? Are you putting the kitchen into the location, or is there already one there? Are you planning on making…"
Discover Chocolate and Live La Vida Cocoa!
-
Thomas Snyder
- Male
- Richland, WA
- United States
- Blog Posts
- Discussions (32)
- Events
- Groups (3)
- Photos
- Photo Albums
- Videos!
Thomas Snyder's Groups
Thomas Snyder's Discussions
Seeking inspiration for pairing...
Started Apr 25 0 Replies 0 Likes
So, I've got this really cool recipe in a book I got, and I really want to change it a bit to make it my own. The original is a teardrop shaped container made from white chocolate, filled with…Continue
Almond Paste: Make it or buy it?
Started this discussion. Last reply by Giovanna Apr 15. 5 Replies 0 Likes
So, I'm looking at some recipes using Almond Paste, and I'm not sure which would be better, making my own or buying it.How about you guys? What do you do for your almond paste? Do you go ALL…Continue
Chomping at the bit, but I'd like some advice first...
Started this discussion. Last reply by Thomas Snyder Apr 5. 8 Replies 0 Likes
So, I've got a decent amount set aside to order the equipment I need for small scale bean-to-bar production, but I wanted to get some advice before ordering well over a thousand bucks worth of…Continue
Deoderized or natural?
Started this discussion. Last reply by Thomas Snyder Mar 27. 5 Replies 0 Likes
So, I'm looking into the first purchases I'll need for bean-to-bar production, and I'm not sure which kind of cocoa butter I should get... The deodorized is only $15 more than the un-deodorized (for…Continue
Thomas Snyder's Page
Latest Activity
Thomas Snyder replied to cheryl starr's discussion packaging"I'm pretty simple with my packaging. I use this box for most of my chocolates. I put 8 of my truffles in it. Each of them are around 15-16 grams, so it ends up being just shy of 5 oz most of the time. I have the other larger windowed box, but I…"
Thomas Snyder replied to Karen Blueberry's discussion Washing Strawberries"Honestly, I haven't thought about it much... I've only done them a couple of times. Today was probably the fourth batch of 5lbs that I've dipped so far..."
Thomas Snyder replied to Karen Blueberry's discussion Washing Strawberries"I usually wash gently in a colander and dry with multiple paper towels. I get a little excessive with it, but I can't afford to waste chocolate. lol. "
Thomas Snyder replied to Sara Meyer's discussion Outdoor market"I seem to remember one guy here saying that he used an insulated cambro like this one with ice in the bottom for his back-stock, and a hotel pan with ice in it to display his individual chocolates.
I'm in the same boat you are. Our first…"
Thomas Snyder posted a discussionSeeking inspiration for pairing...
So, I've got this really cool recipe in a book I got, and I really want to change it a bit to make it my own. The original is a teardrop shaped container made from white chocolate, filled with cranberry Bavarian cream and garnished with a chocolate rum sauce, cranberries and pistachio croquant.Now, my idea is to use two of the containers (I have 2.5" acetate strips), and shape them into a yin-yang circle. I'd use a milk or dark chocolate for one and white chocolate for the other. With the…See More
Thomas Snyder replied to Mike's discussion Pre Grinders and particle size"I think I read on chocolate alchemy that the champion's cutter wheel needs to be replaced every 250-300 lbs of beans. It's not impervious to damage, it's just plastic and steel.
"
Giovanna replied to Thomas Snyder's discussion Almond Paste: Make it or buy it?"Many also contain potassium sorbate as a preservative. I know that Mandelin doesn't use synthetic flavoring, and they will make it custom for you without the preservative. I don't remember what the minimum quantity is for a…"
Brad Churchill replied to Thomas Snyder's discussion Almond Paste: Make it or buy it?"With regard to the high fructose corn syrup issue, just switch to honey as a sweetener. I believe you can get unscented honey, and it has roughly the same glucose/fructose ratio as HFCS, and the best part is it's all natural.
I…"
Valerie Herskowitz replied to Thomas Snyder's discussion Almond Paste: Make it or buy it?"I think it depends what you are using it for. I've made pistachio marzipan and hazelnut marzipan from scratch as well as almond paste, but they're definitely not as smooth as the stuff you purchase in a roll."
Tom replied to Thomas Snyder's discussion Almond Paste: Make it or buy it?"I have found the same thing as Brad"
Brad Churchill replied to Thomas Snyder's discussion Almond Paste: Make it or buy it?"I'm all for making ingredients when possible, but I have tried to make almond paste, and I can never get it as smooth as the stuff made with industrial equipment.
Maybe someone out there has an answer to this challenge?
Failing…"
Thomas Snyder posted a discussionAlmond Paste: Make it or buy it?
So, I'm looking at some recipes using Almond Paste, and I'm not sure which would be better, making my own or buying it.How about you guys? What do you do for your almond paste? Do you go ALL hand-made and do it yourself, or do you purchase already made?The main reason I ask is because the storefront I have my chocolates in is VERY health conscious. There was an issue a couple months back when they realized the corn syrup I was using had high fructose corn syrup in it, and they forced me to take…See More
Thomas Snyder replied to Ruth 's discussion cocoa beans hazardous food"Wait, I'm confused. I was under the impression that PHF's are foods that need to be refrigerated for storage. Do un-roasted beans need to be refrigerated?
http://en.wikipedia.org/wiki/Potentially_Hazardous_Food"
Thomas Snyder replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Man, I really feel bad that you're having this tough of a time with your inspector! I've had exactly the opposite experience with the Health and Ag departments here where I'm at. They've both been as helpful as possible in…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Seeing people's eyes light up and roll in the back of their heads when they taste one of my chocolates for the first time...
- My favorite chocolate is:
- Milk chocolate
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
