The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Latest Activity

rene replied to Felipe Jaramillo F.'s discussion Foodsafe epoxy glue for Ultra/Santha machines
"please be sure, that the glue you buy, is suitable for plastic. in my experience, epoxy does not stick to many(most) plastic materials.  best. rene"
Sep 22, 2012
rene updated their profile
Aug 13, 2012
Krystena Rote liked rene's profile
Jun 15, 2012
rene replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"you are welcome Abdullah. glad if i could help. cheers. rene"
Jun 11, 2012
rene replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"dear Sadruddin. sorry i don't have formulas for you, but maybe you can find them in the internet like the other information. i only know what i learned thru practical work in chocolate and pastry school.  good luck. rene"
Jun 11, 2012
rene replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"it's possible by: -good sanitation -minimize the use of products with high in water -stabilize recipe with glucose, invert sugar, sorbitol -use more cocoa solids -lower storage temperatures good luck. rene"
Jun 9, 2012
rene replied to Bill Tice's discussion What is a "Traditional Chocolate Truffle"?
"well put :)"
Jun 4, 2012
Ernesto Bugarin Pantua Jr. and rene are now friends
Jun 2, 2012
rene liked Vera Hofman's photo
Jun 2, 2012
rene replied to Katherine Botelho's discussion Cocoatown Melanger Belt Change
"before you add stuff make sure they are pre-warmed and fluid and add little by little...not all together. help with hot air gun if needed :)"
May 29, 2012
rene replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom
"no need to do that if you have well pre-crystallized chocolate. after moulding for 10min +8+10C fridge and that's it :)"
May 26, 2012
rene replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"when you open the door then warm air and warm things you put in produce the moisture...and if you don't see any ventilation holes in fridge...voila...there you are :)"
May 26, 2012
rene and Paul Mosca are now friends
May 26, 2012
rene replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom
"hi. i would not use is freezer because mould is warm and because of that when you put it in the freezer there will be moisture already inside the mould and bloom afterwards for sure. also after closing the box you have different temperature and…"
May 23, 2012
rene replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom
"it is actually not correct to talk about 'tempering' because it's not the temperature but mainly the crystals that we need in chocolate and those right crystals form when you give the chocolate movement or motion.  if you pour…"
May 23, 2012
rene posted photos
May 21, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
when I was 10yo I visited a big chocolate factory and had long long guided tour but we where allowed to taste only in the end of the tour when guide said: 'eat as much as you want' :)
My favorite chocolate is:
dark peruvian

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