The Chocolate Life

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chocochoco
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  • Canada : Ontario : Toronto
  • Canada
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  • NutraRich Philippines
  • Bobby Val
  • antonino allegra
  • Catherine
  • Mark Heim
  • Melanie Boudar
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chocochoco's Discussions

Martellato Guitar

Started this discussion. Last reply by chocochoco Nov 7, 2011. 7 Replies

Hello everybody, Has anybody tried or used the Martellato guitar? Here is the link:…Continue

Tags: guitar

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage

Started this discussion. Last reply by Clay Gordon Dec 24, 2013. 23 Replies

Hello everybody, First of all, I would like to thank Clay for this wonderful website. It is a great source of invaluable information for chocolate lovers.  I am located in Toronto, Canada, and have…Continue

 

chocochoco's Page

Latest Activity

chocochoco replied to Ismael Neggaz's discussion Airbrush
"If I needed a food gun to just spray coloured cocoa butter (without chocolate) on molds, would the oilSPRAY (LM2) work for this purpose?   Thanks, Omar"
Jul 22
Mark Heim and chocochoco are now friends
Jul 2
chocochoco replied to Greg Gould's discussion My Hazelnut Praline Paste is Gritty
"In two courses that I attended, we made our own praline using a Robot Coupe Blixer 3. The praline was used for filling. The result was very good."
Jan 13
chocochoco replied to Greg Gould's discussion My Hazelnut Praline Paste is Gritty
"Hi Clay, would a melanger/grinder such as the cocoatown one do this job fine? http://www.cocoatown.com/index.php/melangers/new-melanger.html Or this other one: http://www.nutbuttergrinder.com Thanks, Omar"
Jan 11
Clay Gordon replied to chocochoco's discussion Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage
"Tim - I don't have any connection with Thermalrite and from a quick glance at their web site all they are selling are the Desmon pizza prep tables so I am not sure there is a fit there. Irinox is gold standard - very expensive, but they do the…"
Dec 24, 2013
Tim Williams replied to chocochoco's discussion Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage
"Hi Clay, This thread has been quiet for a while. Do you have contact with Thermalrite, Desmon's current US distributor? Also, what is your latest thinking of Desmon vs Irinox vs other options for crystallization cabinets? Regards, Tim"
Dec 23, 2013
chocochoco and NutraRich Philippines are now friends
Nov 8, 2013
chocochoco replied to John E's discussion Jean-Pierre Wybauw Discussion (Recipes)
"Hi, Do those mistakes affect recipes (amount, missing ingredients)? Thanks."
Nov 8, 2013
chocochoco replied to Brad Churchill's discussion Who's Interested In A New Tempering Machine?
"What about its capacity?"
Mar 9, 2013
chocochoco replied to Brad Churchill's discussion Who's Interested In A New Tempering Machine?
"Hi Brad, it sounds interesting. What is going to be the machine's volume capacity? Is going to have a wheel/scraper attachment? Thanks, Omar"
Mar 9, 2013
chocochoco replied to Dirke Botsford's discussion Equipment for making caramel / recipe
"Jenny, thanks for the info. Unfortunately, the website doesn't give any detail. Could you help me with it? What is the cutting area (length)? What is the total length (including handles)? Do the handles rotate independently from the wheels and…"
Feb 5, 2013
chocochoco replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"Clay, Savy Goiseau temperers, according to their website, are equipped with a 3-phase continuous tempering system  (45° - 27° - 30°) which can be adjusted depending on the type of chocolate. It's my understanding…"
Jan 30, 2013
chocochoco replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Hi Glenn, which one did you buy? How do you like it?   Thanks, Omar"
Jan 29, 2013
chocochoco replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Hi Jeff, what airbrush brand would you recommend? Also, what type would you recommend, siphon (bottom) or gravity feed?   Thanks, Omar"
Jan 22, 2013
chocochoco replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"Hi Lana, How much cocoa butter should we add? Previously, you said 10 - 20% butter oil. Would be the same for cocoa butter? Thanks, Omar"
Dec 5, 2012
chocochoco replied to Daniela Vasquez's discussion Tempering Machine
"Hi Brian, got it. Pomati seems to be more budget friendly than Selmi. How did you like it? Thanks, Omar"
Oct 15, 2012

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Learning and making pralines and truffles
My favorite chocolate is:
Dark

Comment Wall (2 comments)

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At 3:00am on November 3, 2011, antonino allegra said…

Hi There,

we have just received the machine, give me some time to learn how to use it and will let you know!!

At 1:49pm on October 1, 2011, Melanie Boudar said…
I run the Selmi on 3 phase power. You can buy a converter from American Rotary but I wanted to run it on the recommended power.
 
 
 

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