The Chocolate Life

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corinne mendelson
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Corinne mendelson's Friends

  • PHLChocolate
  • Judy Shaw

corinne mendelson's Discussions

temperer

Started this discussion. Last reply by corinne mendelson Aug 18, 2012. 3 Replies

 Hi to everybody !  i have decided that if i want to survive with my little shop i have to expand a litle and for that i need a tempereuse but i am confused about what machine to buy. I tend to buy…Continue

tea and chocolate

Started this discussion. Last reply by corinne mendelson Aug 7, 2012. 5 Replies

hii want to make an Earl Grey ganache. I had some bad experience with it : after a few days the interior turned bitter and i don't know why, is there any reaction between cream and tea? may i infuse…Continue

shelf life

Started Jul 20, 2012 0 Replies

 Hi everybody how much i appreciate all these discussion on the forum it is just awsome to see that there are simple solution sometines. My question today is about shelf life of ganache filled…Continue

technical help

Started this discussion. Last reply by mohiddin ghouse Aug 11, 2012. 9 Replies

 hi to everybody i am very new here and it is the first time i am writing something but i have been reading the discussions for sometime now. I am a little artisan chocolatier and i am a self made…Continue

 

corinne mendelson's Page

Latest Activity

Judy Shaw left a comment for corinne mendelson
"Thank you Corinne for the reply. I only have a 3kg Mol d'Art melter and seriously considering to get either a 6kg melter or a Pavoni Minitemper.  I might be inclined to get a bigger melter as it's easy to do moulding and…"
Nov 12, 2012
corinne mendelson left a comment for Judy Shaw
"hi Judym no i didnt get the pavoni machine but i think i will buy it because i am very far from the chocolate volume Brad is talking about. I hope i wont get to that because my purpose is to make chocolate not to run a factory and anyway my country…"
Nov 12, 2012
corinne mendelson and Judy Shaw are now friends
Nov 12, 2012
corinne mendelson replied to debra kleiman walter's discussion chocolate tempering machines
"hi every bodym   has anyone heard or used a pavoni mini temper? i don't live in the State and it is not eassy for me to buy a chocovision or a hilliard but we have here a sale representant of Pavoni so i am asking is it any good? I have a…"
Oct 29, 2012
corinne mendelson and PHLChocolate are now friends
Aug 21, 2012
corinne mendelson replied to corinne mendelson's discussion temperer
"hi thank you for yhour answers. it is a little difficult to get a revolation for me since i live in israel and it is a little complicated since there is no chcocovision representative and to ship it overseas makes it more expensensive than to buy a…"
Aug 18, 2012
Andy Ciordia replied to corinne mendelson's discussion temperer
"Edward it sounds like they do it by hand now, they're looking to gain some efficiency and you can't grow effectively by continuing to do a hand temper. While you can enjoy the extra labor of tempering by hand, if you are small shop…"
Aug 17, 2012
Edward J replied to corinne mendelson's discussion temperer
"IMHO you should be tempering by hand.  Now, in my shop, I have two  20 kg (45 lb) and one 7 kg (15 lb) melters.  I am the chief tempererer, as well as chief bottle washer. Tempering is essential, and it should be mastered.  It…"
Aug 17, 2012
corinne mendelson replied to Christina Durta's discussion Cleaning Chocolate Molds
"do you mean the products one uses to clean grease and fats from ovens ? it is apretty strong stuff and i am a little puzzled if it is this stuff are you sure it doesn't shorten the moulds' life i am afraid to use it and then to see that…"
Aug 17, 2012
corinne mendelson posted a discussion

temperer

 Hi to everybody !  i have decided that if i want to survive with my little shop i have to expand a litle and for that i need a tempereuse but i am confused about what machine to buy. I tend to buy the pavoni minin temperer because it seems easy to work with but i have already bought 2 melting machines that were supposed to be temperer therefore i want to have some tips. I don't need a temperer of more than 3 to 5 kilos but i need to have tempererd chocolate for as long as i need during the…See More
Aug 17, 2012
mohiddin ghouse replied to corinne mendelson's discussion technical help
"Good day to you. I am in the process of setting up a cocoa beans processing plant of 1000 mt per year. kindly advise me the plant cost and the availability. I am a small scale enterprenuer. our farmers gather beans and we intend buy from them…"
Aug 11, 2012
corinne mendelson replied to corinne mendelson's discussion tea and chocolate
"thank you so much for your help i definitly do as you say and i will look for the bergamot oil!"
Aug 7, 2012
Michael Arnovitz replied to corinne mendelson's discussion tea and chocolate
"The thing about tea is that the flavor characteristics we tend to like (essential oils, etc) come out first during an infusion. The things we tend not to like (tannins, etc) come out later. Tannins typically result in a "bitter" or…"
Aug 6, 2012
Daniel Herskovic replied to corinne mendelson's discussion tea and chocolate
"I think the idea of cold infusion is an excellent idea. My method for cold infusing tea is to let it steep in the cream overnight. The next day I put the mixture into a sauce pot and heat the liquid and tea leaves until warm. I immediately strain.…"
Aug 6, 2012
corinne mendelson replied to corinne mendelson's discussion tea and chocolate
"thank you very much for your suggestion i will try it"
Aug 6, 2012
cheebs replied to corinne mendelson's discussion tea and chocolate
"Try making a cold infusion.  Just put your tea and cream in a jar and leave in the fridge for 24-36 hours.  DO NOT SQUEEZE THE TEA when done, just let it drain.  Use as you would use any normal cream.  Use a little more than you…"
Aug 2, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
when i was a little girl and ate a whole batch of chocolate qnd thought this is paradise
My favorite chocolate is:
dark chocolate under allits forms and fillings

Comment Wall (1 comment)

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At 2:50pm on November 12, 2012, Judy Shaw said…

Thank you Corinne for the reply. I only have a 3kg Mol d'Art melter and seriously considering to get either a 6kg melter or a Pavoni Minitemper.  I might be inclined to get a bigger melter as it's easy to do moulding and cost-efficient. I just dislike constant stirring.. 

As far as what you've mentioned about business scale. I believe eventually it will be like running a small factory.  I consider myself as a mobile factory as I do everything by myself. Anyway, I started the biz a while ago and now try to get the good marketing strategy to expand the business.  There's always something new everyday. 

 
 
 

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