The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Chocotoymaker
  • Male
  • Brooklyn, NY
  • United States
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Chocotoymaker's Friends

  • Corey Meyer
  • Victor Kudryavtsev
  • Tony Fischer
  • Laurie Freeman Pauker
  • Denise Regaudie
  • Sebastian
  • Brad Churchill
  • Brian Donaghy

Chocotoymaker's Discussions

Selmi help please

Started this discussion. Last reply by Chocotoymaker Sep 18, 2012. 2 Replies

If anyone out there has a lot of  Selmi know how, please help. End of day today my Top decided to call it quits. The machine was accidentally taken out of temper, and less than a min later the temper…Continue

Weird marks on molds after when working with hollow molds.

Started this discussion. Last reply by Chocotoymaker Nov 19, 2011. 4 Replies

I have recently ran into a problem with some of my molds.After de-molding I am getting weird spots that don't really qualify as water marks. (see attached) I have tried polishing molds, moved the…Continue

 

Chocotoymaker's Page

Latest Activity

Chocotoymaker replied to TerryHo's discussion Chocolate bloom questions
"    I am use Belcolade and Callebaut. I make mostly hollow, decorated articles. I like to work a little on the hot side in a cool room and let molds finish the tempering for me. The molded items are then packed in a plastic box ( that…"
Oct 6
Chocotoymaker replied to TerryHo's discussion Chocolate bloom questions
"Sebastian,     When you say " over time". How long before the still liquid cocoa butter begins to solidify and at what rate?       I currently use fairly expensive chocolate that happens to agree…"
Oct 4
Chocotoymaker left a comment for Laurie Freeman Pauker
"discuss"
Sep 12
Chocotoymaker and Laurie Freeman Pauker are now friends
Sep 12
Chocotoymaker replied to Krista's discussion Salesperson
"Industry Average     Broker 2-5%     Distributor 15-15% As far as a salesperson is concerned, unless you have a well established mix of product/pricing/historicals, it will be difficult to obtain a qualified person,…"
Jul 18
Chocotoymaker replied to Arainna Forth's discussion What's not to be missed in New York?
"59 th street Food Emporium has a great selection as does 2 Beans. NYC is loaded with great chocolate shops representing numerous styles and countries, but most of what they carry can be ordered on line, for chocolate experiences that you can not…"
Mar 22
Chocotoymaker posted a video
Mar 5
Chocotoymaker replied to Clay Gordon's discussion How Are You Making These Holidays Special with Chocolate?
"Well even though the "How to Make a Giant Santa" was well received it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is …"
Mar 5
Chocotoymaker replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"Assuming that you are not working at the warmest of the range, for ex you can comfortably work with good dark at 29 C or at 31.5 C, deduct a degree for milks and whites. If you are working with dark at lets say 30-30.5 in a 67 degree room you should…"
Mar 4
Chocotoymaker posted a photo

Retro Duck Easter

I am seriously considering doing a "Retro Duck" Easter
Feb 27
Chocotoymaker posted photos
Feb 5
Chocotoymaker replied to Shannon Campbell's discussion Tomric 3d molds / moulds
"I use a bunch of high quality poly molds. Some of them are carried by Tomric, you can see many in my photos and on my website. If you work them right they are well worth it, some require a great deal of finesse and a bit of a learning curve."
Feb 3
Chocotoymaker and Tony Fischer are now friends
Jan 20
Chocotoymaker commented on Chocotoymaker's photo
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"Tomric "
Jan 20
Tony Fischer commented on Chocotoymaker's photo
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"Very Nice ! Where did you get that mold ? "
Jan 19
Chocotoymaker replied to Meira Neggaz's discussion Panning
"A great, informative post. Thank you. "
Jan 15

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Seeing my first airbrushed piece come out of its mold.
My favorite chocolate is:
Rich, Smooth and creamy

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