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Felipe Jaramillo F.
  • Male
  • Bogota
  • Colombia
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Felipe Jaramillo F.'s Groups

Felipe Jaramillo F.'s Discussions

Foodsafe epoxy glue for Ultra/Santha machines

Started this discussion. Last reply by Dylan Butterbaugh Sep 22, 2012. 6 Replies

Does anyone know of a foodsafe epoxy glue suitable for replacing the Ultra/Santha machines?One of our machines recently had the plastic gear separate from the bowl's bottom due to stones clogging. I…Continue

Legally protecting your chocolate brand?

Started this discussion. Last reply by rene May 9, 2012. 5 Replies

Hi all, Could anyone share the steps they had to take to legally protect their chocolate brand? I understand each country has different laws and getting worldwide protection may be a costly…Continue

Stuffed nose when Cracking and Winnowing

Started this discussion. Last reply by Felipe Jaramillo F. Mar 26, 2012. 2 Replies

I have noticed that in days of intense indoor chocolate making work I end up with some discomfort. Commonly a stuffed or a runny nose, similar to having a cold. My first guess is the smaller…Continue

Tags: nose, stuffed, health, winnowing, cracking

Lactose added separately to Milk Chocolate?

Started this discussion. Last reply by Linus Daniel Dec 24, 2012. 19 Replies

I have been getting encouraging results making milk chocolate and I'm looking to experiment with malt extract and possibly lactose. Studying the ingredient list in several milk chocolates one can see…Continue

Tags: lactose, chocolate, milk

 

Felipe Jaramillo F.'s Page

Latest Activity

Luvin Paryani replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"Hey, I've been reading up a lot about the continuous tempering machines and how good and efficient they are. Although, what are your thoughts and experiences at batch tempering in a water jacketed chocolate melting/holding tank which comes in…"
Jan 2
Felipe Jaramillo F. replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla
"Brad,  Quick question: Any special reason you needed a separate refiner for white chocolate? Do you find that once you use a refiner for white/milk chocolate it leaves notable traces when doing dark batches? Felipe"
Mar 15, 2013
Felipe Jaramillo F. replied to Brad Churchill's discussion Who's Interested In A New Tempering Machine?
"Sounds interesting Brad.  If you need upfront funding you may want to use Kickstarter (kickstarter.com) to get people to signup for the machine up-front. Now, I can't help but wonder if v.1 of your temperer can beat the more…"
Mar 9, 2013
Felipe Jaramillo F. replied to Edward J's discussion How I pan hazelnuts
"Edward, can you elaborate on how this works? Looks cool though. "
Mar 9, 2013
Clay Gordon and Felipe Jaramillo F. are now friends
Mar 7, 2013
Felipe Jaramillo F. liked Todd Masonis's video
Mar 5, 2013
Gg commented on Felipe Jaramillo F.'s photo
Thumbnail

Winnowing

"Hi! I am in desperate need of designs for a winnower. I produce about 300 LBS of cacao a month.... Ideas? Suggestions? Muchas Gracias!!!"
Feb 25, 2013
Felipe Jaramillo F. liked Evert-Jan De Kort (Choqoa.com)'s video
Feb 24, 2013
Felipe Jaramillo F. liked cheebs's video
Feb 24, 2013
Felipe Jaramillo F. is now friends with Kelly Sayers and Robert Quilter
Feb 23, 2013
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"Geetha: Hundreds and hundreds of hobbyists and working professionals get Chocovision Rev1, Rev2, X3210, and Rev Deltas to work reliably, day in and day out. I am not sure why you're not getting it to work properly and it seems as if you've…"
Feb 10, 2013
Geetha Panchapakesan replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"I found this discussion really helpful. Thanks Clay for all the detail. I have a Chocovision X3210 and am making only bars (for now). Which means it's all about the tempering. I'm not doing bean to bar (again, for now) so I'm starting…"
Feb 10, 2013
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"The easy answer is yes. But it's a lot more complicated than that, and FBM does make a machine, the Unica, which has 3-zone tempering. From looking (and working with) the control panels of various FBM machines I can tell you that the…"
Jan 30, 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
Joseph Gans replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"Yes. It's the Plc. Nice info on prima. Defininatly a better route if not just getting the kettle. Though smaller capacity. Much more versatility."
Jan 30, 2013
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?
"Joseph: The $5400 is for the PLC model? For comparison. An FBM Prima continuous tempering machine with a ~15lb capacity working bowl (~50lb/hr throughput) costs about US$8000 (before shipping and with ChocolateLife member discount). Delivery…"
Jan 30, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My first bean to bar batch! Smelling beans being roasted, cracking by hand and conching to a smooth and fruity dark chocolate. The taste of heaven.
My favorite chocolate is:
Domori

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