The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

matt black
  • Male
  • Huntertown, IN
  • United States
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Matt black's Friends

  • Becky Alchemy
  • Hanna
  • Preston Stewart
  • Abhishek Gupta
  • NutraRich Philippines
  • Alufoil Products Pvt Ltd.
  • Ronn Hatchel
  • Jayne Hoadley
  • Robin Autorino
  • Susan Van Horn
  • Dirke Botsford

matt black's Discussions

Callebaut Chocolate Academy

Started this discussion. Last reply by david smith Apr 13. 5 Replies

 Has anyone ever attended the Callebaut Chocolate Academy Classes??  Any thoughts about your experience would be greatly appreciated. Thanks...Continue

Tempering Machines

Started this discussion. Last reply by Ben Rasmussen May 7, 2013. 1 Reply

Has or does anyone use the Chocovision Rev Delta or Chocovision Rev X3210?? Are these machines reliable and do they work as advertised??Continue

CCB Problems

Started May 4, 2013 0 Replies

I recently started attempting to use CCB for my chocolates. The biggest problem that I have been having with the CCB is the tempered chocolate not sticking to the mold cavities. The chocolate seems…Continue

Tags: HELP

Wilbur Veliche - Van Leer - Guittard

Started this discussion. Last reply by Sebastian Apr 24, 2013. 1 Reply

Unfortunately I live in a city where the above mentioned chocolates are not available in small quantities for me to sample and play with. I was wondering if anyone has worked with any of the…Continue


matt black's Page

Latest Activity

Jayne Hoadley and matt black are now friends
Aug 3
matt black updated their profile
May 12
matt black replied to PHLChocolate's discussion Chocolate/Whiskey Question... in the group The Science of Chocolate
"Hi Susan,   I know this is a late reply to this discussion but I have made a cognac caramel and I add about 3 - 4 Tbls. of cognac at the end of the cooking process.  Because the caramel is so hot the alcohol tends to burn…"
Apr 30
matt black replied to jhon's discussion WANTED : REVOLATION X3210, dispenser in the group Classifieds - For Sale or Wanted
"Hey Dennis,   If jhon is not interested in the machine let me know.  I may purchase it from you.   Thanks, Matt"
Apr 23
matt black replied to Preston Stewart's discussion Chocolate Tempering Machines from in the group Startup Central
"Hey Preston,   I have also been curious about the machines from alibaba.  Please let me know if you purchase one and what your experience is with it.   Thanks, Matt  "
Apr 21
matt black replied to Kaydee Kreitlow's discussion Farmer's Market customer interaction question in the group Startup Central
"Hi Kaydee, This is my first year selling my chocolates at the farmers market as well.  I began my market experience back in October selling my chocolates for 1.25 each (15 - 16 grams) and initially I would not give samples. I did ok the first 2…"
Apr 17
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
Anjali Gupta replied to matt black's discussion Callebaut Chocolate Academy
"I attended their French Ganache Course in Banbury, UK. I really enjoyed the course, and it gave me lots of useful tips on working with chocolate, flavour pairing etc. I would recommend it. Anjali"
Apr 10
olivia curran replied to matt black's discussion Callebaut Chocolate Academy
"Hi , I done a couple in England, i thought they were fantastic and its not just what you learn on the courses, whether its a professional chocolate course, Chocolate wedding cake course, sculpting course, its also the back up service you get from…"
Apr 8
Ruth Atkinson Kendrick replied to matt black's discussion Callebaut Chocolate Academy
"I took two courses in Montreal. I thought they were great. This was before they had the Chicago location. "
Apr 6
Sweet matter physicist replied to matt black's discussion Callebaut Chocolate Academy
"I attended two courses at the Chocolate Academy, one in the Netherlands (Zundert) and one in Belgium (Wieze). Generally I was quite satisfied with the amound of techniques I learned during the short time of the course. I also wrote a blog post…"
Apr 6
matt black posted a discussion

Callebaut Chocolate Academy

 Has anyone ever attended the Callebaut Chocolate Academy Classes??  Any thoughts about your experience would be greatly appreciated. Thanks...See More
Apr 3
Michael J Bacci replied to matt black's discussion Ganache in the group The Science of Chocolate
"Hey Matt, Ganache should really sit out at room temperate for at leastttt an hour to crystallize.  Some books even recommend overnight.  At that point, it shouldn't be at a temperature that will throw the molds out of temper.…"
Oct 28, 2013
matt black added a discussion to the group The Science of Chocolate


Quick questionHow cool should I let my ganache cool to before adding it to my molds. I just had to discard about 100 truffles because of streaks in the shells and the only thing I can think of is maybe the ganache was to hot causing the shells to come out of temper. The bizarre thing for me is that this has never happened to me before at least not to this extent. Thanks for any advice. See More
Oct 28, 2013
Ronn Hatchel left a comment for matt black
"MATT, Are you still interested in the belt coater? Ronn Hatchel"
Oct 24, 2013
matt black and Ronn Hatchel are now friends
Oct 20, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
The first time I took homade truffles to work and the reaction I got. My introduction into truffle making and chocolate was actually an unplanned and somewhat accidental experience. I began working with chocolate about 4 years ago. At the time I was taking a few culinary courses at the local community college and one night I decided to make a desert, it was a banana crepe topped with bananas foster and then topped with a Chocolate Ganache. Call it laziness on my part, call it part of Gods plan (Everything happens for a reason) or call it whatever you want but instead of doing the math and breaking down the recipe for the Ganache I decided to make a full batch which left me a large amount left over. Instead of wasting it I decided to put it in a container and throw it in the fridge even though I knew in all likelihood that I would never use it again. A few days later I decided to throw the Chocolate away so I got it out of the fridge and as I was throwing it away I noticed that the way it set up and the consistency of the Chocolate might make good Truffles but I continued to throw the whole batch away anyway. As the weeks went by the thought of making Truffles never left my mind so I decided to make another batch of Ganache and let it set up again. Initially I would simply roll the Chocolate into balls and then dip them into candy coating. As the years progressed I went from your basic Chocolate flavor to flavoring the chocolate, I went from dipping them to using molds, I went from using candy coating for the shells to tempering real Chocolate for the shells and then I began experimenting with colored cocoa butter so I could add color to the shells. Everything I learned was self taught. Whenever I wanted to try something new I would google and do research. That is actually how I cam across this website. I don't know how many times I would look at the threads and learn something knew from the people here. Love this site.
My favorite chocolate is:
Valrhona Dulcey Blonde

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At 9:44am on October 24, 2013, Ronn Hatchel said…

MATT, Are you still interested in the belt coater?

Ronn Hatchel


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