darlene's Page

"Would like to learn about the beans from trinitario..Love dark chocolate. "

"So Clay,, Would you say I need the proper refrigerator..I am still having this problem. Thank You"

"I am using Felchlin and pouring into molds but my last batch was  marbleing,I have a REV 1 to start out with but was letting my suckers air dry in room tempature almost 68 degrees , is that too warm?  WOW it sooo hard to start all…"

"Donna, I love your creations,, I have a question to ask  you,, I am learning to temper chocolate and I make suckers.  I made about 15 and only the last 2 were not bloomed ,,can you tell me what I did wrong? This time I did not put…"

"Thank you, Yasmine  I found one and it works great.  Thank You for your response.  Have a Great Day!"

"Darlene, I have a new one (rev 1) for sale for $350 if you are still interested. Let me know.  "

"Darlene: There aren't many 3-6 pound tempering machines in the market. The Chocovision Rev 1 or 2 will hold maybe 2-3 pounds with a "holey" baffle, and the ACMC machines are about the same size. Next step up in capacity (and…"

"Has anyone tried the  http://www.tricor-systems.com/products/prodTemper.htm   need to know if they are  prefected.  Have not heard of them being used on The Chocolate Life by anyone.   Thank You"

"Antinino: Take a look at the company Grand-Place. In another forum one of their people mentioned that they had developed a compound that is very difficult to tell from regular chocolate. As the company also operates out of Vietnam (they are…"

"Don't buy American compound coating, buy product made in Europe. That is a generalization but mostly a rule now. Qzina sells a huge variety of coatings, made in Italy, France, Singapore, Belgium, etc. We have trans fat free, fractionated, non…"

"HI Darlene,  the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar,…"