The Chocolate Life

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deborah
  • Female
  • Pasadena, CA
  • United States
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deborah's Discussions

Bringing cacao beans into the U.S.

Started this discussion. Last reply by Todd Masonis Dec 1, 2010. 6 Replies

    I am planning a trip to Costa Rica in a few months and if I'm able to locate some good, fermented and dried (but not roasted) cacao beans, I'd like to bring them back.  I've tried the USDA site…Continue

 

deborah's Page

Latest Activity

deborah added a discussion to the group Classifieds - For Sale or Wanted
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Boxes for Sale

 Mod-Pac 2 piece boxes (black top; white base) with gold trays:  100 x 4pc (3.5") square box with tray (#1254C and 1269B with 2807 tray): $50    80 x 1/2 pound box with 8pc tray ((#1370B and 1374C with 1874 tray) $65  note: 8 piece tray is pictured in attachment, but box can accomodate your own 12pc tray instead; it measures 7 x 4-3/8 x 1-1/8                  both prices are exclusive of shipping which will depend on your location.email me at deb.home at sbcglobal.net…See More
Apr 1
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deborah and Jan Macapagal are now friends
Mar 30
deborah replied to Dawn-Marie Lambert's discussion faux chocolates
"   Depending on how warm it gets without air conditioning, you might be able to do what I have done.  I have a farmer's market table and my faux chocolates survived pretty well this summer, as long as they were not getting any…"
Dec 26, 2011
deborah added a discussion to the group Classifieds - For Sale or Wanted
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For Sale: 22 pound chocolate melter/temperer

Matfer Bourgeat Choco 10 melter pictured here for sale.  Lid has a minor dent that prevents it from creating a completely air tight seal, but it can probably be hammered out with a mallet.  Asking $400 plus shipping.See More
Dec 22, 2011
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Erin and deborah are now friends
Oct 22, 2011
deborah replied to Clay Gordon's discussion Cracking cocoa beans using a Brazilian coffee sheller
"John did tweek the Champion by cutting out a grid.  If no one else gets to it first, I have both a Crankandstein and a Champion and can try the comparison this weekend."
Sep 7, 2011
deborah replied to Giuseppe's discussion Small table continuous tempering machine in the group Classifieds - For Sale or Wanted
"Giuseppe,      That sure is a cute little machine; how much does it sell for?"
Jul 28, 2011
deborah joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Jul 28, 2011
deborah replied to Robby Booth's discussion Adventures with Colored Cocoa Butter
"   What temp is your cocoa butter when you are splattering it?  It looks like it might not be warm enough. "
Jul 26, 2011
deborah replied to Amy DeFiore's discussion New to the group and Outdoor display question in the group Startup Central
"I just started at a farmer's market a few weeks ago.  My display chocolates are made with compound chocolate (Wilton Candy Melts) and soy wax so that they withstand greater heat than my couverture.  I put them in the freezer the night…"
Jul 25, 2011
deborah replied to Robyn Dochterman's discussion Farmers' markets and other mobile options
"Nat,   You might want to try something like this: melt compound chocolate (which appears to have a melting temp of 110 or so) and soy wax together and mold.  I tried this with some bon bons and they survived just fine for a few hours…"
May 17, 2011
deborah commented on Jackie Jones's blog post Easter Eggs
"You might try a google search on the Cadbury creme egg.  I personally don't like them, so I don't have a recipe of my own, but found one here with pictures.  There may be others if you page through enough. "
Mar 30, 2011
deborah replied to Hilmir Kolbeins's discussion New logo
"very cool."
Feb 24, 2011
deborah commented on Brian Donaghy's event Food Network Challenge - Chocolate Surprise Proposal
"yay, Brian!!  I thought it was the best one too!"
Feb 5, 2011
deborah is attending Brian Donaghy's event

Food Network Challenge - Chocolate Surprise Proposal at Food Network

February 5, 2011 from 9pm to 10pm
This episode features chocolatiers/pastry chefs;Brian DonaghyChris HanmerNaomi GallegoFritz Knipschildt.  See More
Feb 5, 2011
1 Comment
deborah replied to Dan's discussion First attempt at making truffles
"     I wouldn't call that a truffle...more like a chocolate covered cream cheese ball.  You will get the consistency you want by making a ganache with chocolate and heavy cream; no cream cheese needed.  Here is a…"
Feb 2, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My first real order - 260 molded chocolates for a wedding - to be made during an 100 degree heat wave with only my window air conditioner to keep the room barely acceptable. A happy ending nonetheless.
My favorite chocolate is:
Mine; made with care from organic Costa Rican beans.

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Top Discussions 

1 melanger necessary?

melanger necessary?
2 Emerging Chocolatier with questions.

Emerging Chocolatier with questions.
3 Where to buy transfer sheets (USA)

Where to buy transfer sheets (USA)
4 Tempering Machine VS Melter

Tempering Machine VS Melter
5 Choosing the right chocolate?

Choosing the right chocolate?

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