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mary amsterdam
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  • Mountain Lakes, NJ
  • United States
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mary amsterdam's Discussions

warm weather shipping

Started this discussion. Last reply by cheebs Jul 17. 1 Reply

i have a customer that wants chocolate shipped to texas - where it currently is 100 degrees.  obviously, overnight is essential.  but any hints for how to package with cold packs, etc.  would…Continue

rev delta overnight mode

Started this discussion. Last reply by mary amsterdam Dec 14, 2013. 3 Replies

does anyone who uses the rev delta 3210 ever use the overnight mode. l read once about it causing motor burnout, and ever since i have been hesitant to use it.  but it would be great to have the…Continue

hand-dipping truffles

Started this discussion. Last reply by Kristofer Kalas Dec 4, 2013. 7 Replies

I recently started hand-dipping my truffles instead of shell molding so i am still working out my techniques.  I read somewhere that it's good to coat the bottom of the truffle with a "crumb coat" of…Continue

Tags: hand-dipping

displaying chocolate in bakery case

Started this discussion. Last reply by mary amsterdam Jun 18, 2013. 2 Replies

I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case.   I share space with a bakery, and have been offered…Continue

 

mary amsterdam's Page

Latest Activity

cheebs replied to mary amsterdam's discussion warm weather shipping
"Mary, check out this extensive discussion on warm-weather shipping: http://www.thechocolatelife.com/forum/topics/summer-shipping-tips-tricks"
Jul 17
mary amsterdam posted a discussion

warm weather shipping

i have a customer that wants chocolate shipped to texas - where it currently is 100 degrees.  obviously, overnight is essential.  but any hints for how to package with cold packs, etc.  would shipping the chocolate straight from the freezer be okay??thanksmary amsterdamSee More
Jul 17
mary amsterdam replied to mary amsterdam's discussion rev delta overnight mode
"Thanks for the helpful info! "
Dec 14, 2013
Josh Neubauer replied to mary amsterdam's discussion rev delta overnight mode
"If you leave it in overnight mode, make sure the machine is nearly full, that way it wont need to cycle as much and you wont have to worry about the chocolate beginning to set. "
Dec 14, 2013
Kristofer Kalas replied to mary amsterdam's discussion hand-dipping truffles
"If you're hand-dipping square truffles, you'll ideally want to use what's called a 'bottoming mix.' Basically, take 50/50 Cocoa Liquor and Cocoa Butter, mix and melt to about 32-34C, stir and cool to about 29/30C, and apply…"
Dec 4, 2013
mary amsterdam replied to mary amsterdam's discussion hand-dipping truffles
"I actually do both.  but i love using transfer sheets and so i started enrobing truffles."
Dec 3, 2013
Greg Gould replied to mary amsterdam's discussion hand-dipping truffles
"Why are you switching?"
Dec 3, 2013
mary amsterdam posted a discussion

rev delta overnight mode

does anyone who uses the rev delta 3210 ever use the overnight mode. l read once about it causing motor burnout, and ever since i have been hesitant to use it.  but it would be great to have the chocolate melted first thing in the morning.  would love to hear others' experiences.thanks!See More
Dec 2, 2013
mary amsterdam replied to mary amsterdam's discussion hand-dipping truffles
"Yes, thanks Larry.  i will try it!"
Dec 2, 2013
Ashley replied to mary amsterdam's discussion hand-dipping truffles
"I pre-coat mine. Wearing gloves I put a nickel size amount of chocolate in my palm and roll truffle, then drop onto pan (I drop them a little hard so that the bottom is flat). The ganache I make is a bit soft, so rolling them in chocolate before…"
Dec 2, 2013
Larry replied to mary amsterdam's discussion hand-dipping truffles
"I was just thinking about the angles I mentioned above. I think I got them backwards. - Instead of going from 45 to 35 degrees, I'm moving the tip of the fork away from the chocolate which should increase the angle. So the chocolate would stay…"
Dec 2, 2013
Larry replied to mary amsterdam's discussion hand-dipping truffles
"Mary, From your picture, it looks like your truffles are square. This will make it much easier (and quicker) to precoat them. There are two ways you could pre-bottom your truffles. 1. spread your chocolate out before putting your ganache frames down…"
Dec 2, 2013
mary amsterdam posted a discussion

hand-dipping truffles

I recently started hand-dipping my truffles instead of shell molding so i am still working out my techniques.  I read somewhere that it's good to coat the bottom of the truffle with a "crumb coat" of chocolate before you dip to make it easier to slide off the dipping fork.  i have tried this, and it's a time-consuming process.  does any one know if this is really necessary?  any tips on getting the dipped truffle off the fork smoothly and quickly (besides lots of practice - which i am certainly…See More
Dec 1, 2013
mary amsterdam replied to Esther L. Greenberger's discussion chopping up a block of chocolate
"the chisel has a hard plastic handle -- much more durable! "
Jul 16, 2013
mary amsterdam replied to Esther L. Greenberger's discussion chopping up a block of chocolate
"I use a chisel from the hardware store and a large rubber mallet.  I found it works much better than the chocolate chipper -- it's sharper.  "
Jul 16, 2013
mary amsterdam replied to mary amsterdam's discussion displaying chocolate in bakery case
"Thank you very much.  that is very helpful.   m"
Jun 18, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
spending the day "interning" for jacques torres!
My favorite chocolate is:
callebaut

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