The Chocolate Life

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david smith
  • Male
  • Heber Springs, AR
  • United States
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Latest Activity

david smith replied to Corey Meyer's discussion Enrobing question
"I wish someone had answered this for you. I have the same question. I also have trouble with the chocolate rolling off the marshmallow due to the powder sugar/starch on the outside."
Apr 13
david smith replied to matt black's discussion Callebaut Chocolate Academy
"I have attended three courses at their Montreal location and thought they were each wonderful. You learn so much and actually get to make things and use techniques you would never get to do in your own business. Callebaut will also help AFTER the…"
Apr 13
david smith replied to Cesar Guzman's discussion Where do you buy your chocolate?. What kind of chocolate do you buy?. in the group Startup Central
"Not fair Dario... :-)  We want to know what you think as well.  I just can't read Spanish.  :-("
Nov 23, 2013
david smith replied to Cesar Guzman's discussion Where do you buy your chocolate?. What kind of chocolate do you buy?. in the group Startup Central
"The previous post regarding Callebaut being "waxy" is pretty vague as Callebaut has a vast assortment of chocolates, so one may be "waxy", but they have many other fine flavors.  I purchase from Callebaut and Chocolates El…"
Nov 22, 2013
david smith replied to PHLChocolate's discussion Callebaut in the group Startup Central
"If Guayaquil isn't kosher, could she add pure cocoa butter to thin?"
Oct 2, 2012
david smith replied to Rebecca Flynn's discussion FOR SALE SELMI PLUS A-1300 W/ENROBER AND 300/400 3METER COOLING TUNNEL in the group Classifieds - For Sale or Wanted
"Looks like several are interested in buying your entire lot, but if you break it up I'm interested in the shaking table.  Phone is 501-691-1000 or email is lambrechtgourmet@yahoo.com   Thanks, David"
Sep 30, 2012
david smith replied to Colin Green's discussion What is a good, small enrober to buy?
"I have a Gami tempering and enrober I purchased second hand.  I have loved both machines.  The enrober (purchased new) is super simple to set up and use, but takes a good deal of time to clean.  My only complaint on this enrober is…"
Jul 2, 2012
david smith replied to Jean-Marie Auboine's discussion SALE BRAND NEW POLYCARBONATE CHOCOLATE MOLDS SQUARE DESIGN!!!!! in the group Classifieds - For Sale or Wanted
"Has anyone had a response?"
Apr 11, 2012
david smith replied to Jean-Marie Auboine's discussion SALE BRAND NEW POLYCARBONATE CHOCOLATE MOLDS SQUARE DESIGN!!!!! in the group Classifieds - For Sale or Wanted
"I would like two.  My email is:  lambrechtgourmet@yahoo.com    Please let me know how you want to be paid.  David"
Apr 10, 2012
david smith replied to Maria Beatriz Damas's discussion Makig transfer sheets with acetates and cocoa butter
"I make them by your 2nd process.  Not sure what type of design you are undertaking though.  Mine is more a mixture of colors and then I run a wall paper brush through the design to make a striped look.  Then I spread a thin layer of…"
Apr 7, 2012
david smith replied to Lev Kelman's discussion Gami Chocolate Tempering & Enrober Machine in the group Startup Central
"Yes, Pro Bake is the US distributor.  330-425-4427  I don't know if they have more than one salesperson for chocolate equipment (they sell a lot of bakery items), but Jeff is the person I deal with. "
Apr 7, 2012
david smith replied to David Peterson's discussion For Sale - Polycarbonate Moulds in the group Classifieds - For Sale or Wanted
"Do you have a picture of the molds or a mfg link?"
Apr 1, 2012
david smith replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)
"Candice_Davis@barry-callebaut.com  is the email for the customer service rep for the US.  Contact Candice and she can direct you.  I would assume as long as you have a tax number, she can sell to you directly as she does to me."
Mar 30, 2012
david smith replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)
"I have not worked with the machine you purchased, but if all else fails, you could try Myrcryo from Barry Callabaut.  Works like magic every time.  Heat chocolate out of temper, let cool to 35C, add the powder (cocoa butter actually) and…"
Mar 30, 2012
david smith replied to eileen h.'s discussion Need Help with Sourcing Private Label Chocolate
"Looking at what I'm paying for imported chocolate, their price is a tad over a 50% mark-up which I wouild think is  a fair profit for them.  That probably doesn't include shipping.   I assume you are able to tell them…"
Mar 30, 2012
david smith replied to Christina Durta's discussion Cleaning Chocolate Molds
"I think they are actually called make up pads.  Here is a picture. "
Mar 30, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Taking chocolate courses at Barry Callebaut
My favorite chocolate is:
dark

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