The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

xinhong liu
  • Female
  • Thatcham (Town)
  • United Kingdom
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xinhong liu's Discussions

Guittard/callebaut/Valrhona ?

Thanks very much your insights on this. This would be very helpful for me. By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar? My supplier only has Sorbitol.…

Replied 1 day ago

Guittard/callebaut/Valrhona ?

Thanks very much for this. I like your chocolates very much. I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else? What i…

Replied Feb 2

Best Female Chocolatier?

Thanks for your reply Vanessa! I don't have a shop in UK yet. I'm creating a website right now and it might be the starting point to sell my chocolates initially and I hope I can have a little shop…

Replied Jan 11

Best Female Chocolatier?

Hi, Is there a dedicate website for your good raw chocolates? Sorry I'm from UK I have not heard anyone who makes raw chocolates. Regards, Xinhong

Replied Jan 11

 

xinhong liu's Page

Latest Activity

xinhong liu commented on Clay Gordon's group 'The Science of Chocolate'
Hi Mark, Thanks so much for your respond for my question. After having read it twice I still think I need to read again to make sure I fully understand the science behind my curiosity so I can give a faily good answer to the poeple who asked me. I…
20 minutes ago
xinhong liu commented on Vercruysse Geert's photo 'DSCN1271'
Thanks so much for uploading so many photos. Can I ask that do you design those transfer sheets? They look so pretty.
17 hours ago
xinhong liu commented on Vercruysse Geert's photo 'Eventsday on 7 february: "day of a craftman"'
this pattern looks very simple and elegent not sure what flavour it reflects?
yesterday
xinhong liu commented on Vercruysse Geert's photo 'Eventsday on 7 february: "day of a craftman"'
The enrobing machine is cute. I thought it would be much bigger. It's a nice working place.
yesterday
xinhong liu replied to Amber B.'s discussion 'Guittard/callebaut/Valrhona ?'
Thanks very much your insights on this. This would be very helpful for me. By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar? My supplier only has Sorbitol. Thanks
yesterday
xinhong liu commented on Vercruysse Geert's photo 'small bars of chocolate'
This is truly exceptional! This is only made by the people who love chocolates. Thanks
yesterday
xinhong liu commented on Vercruysse Geert's photo 'Petit RICHART'
Thanks for uploading this photo. I always like the design of the Richard chocolates. The flavours are reflected by the different design of transfer sheets. Each design is normally just one colour. Simple but elegent. Each flavour series/collection h…
on Friday
xinhong liu commented on Vercruysse Geert's album 'Home Made Chocolats'
Hi, Good luck with the event on sunday 7 february, the Day of an artisan/craftman. I'm looking forward to seeing all the pictures.
on Friday
xinhong liu commented on Vercruysse Geert's album 'Home Made Chocolats'
Hi Vercruysse, Your chocolates are beautiful and with quality. Are these all home made? I guess I have a lot to learn from you! Thanks to be my friend. Regards Xinhong
on Thursday
Christine Doerr and xinhong liu are now friends
February 3
Vercruysse Geert left a comment for xinhong liu
February 2
xinhong liu replied to Amber B.'s discussion 'Guittard/callebaut/Valrhona ?'
Thanks very much for this. I like your chocolates very much. I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else? What is the best chocolates to go with fruits? White or…
February 2
xinhong liu and Nicole are now friends
January 29
xinhong liu added 3 photos
January 26
xinhong liu added a photo
lemon_lime
January 23
xinhong liu left a comment for Annick Vliegen
January 23

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Salon Du Chocolat in Paris Oct 2009. I learned chocolate is a big deal in continental Europe.

French and Belgium are among the higest consume country in chocolates just after Swissland but people are not overweight. People in these countries eat chocolates few times a day but they are in normal weight or skinny in my term.
My favorite chocolate is:
Chinese dates or jujube fruits (http://www.papayatreenursery.com/gallery/main.php?g2_itemId=164)

xinhong liu's Photos

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Comment Wall (4 comments)

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At 8:32am on February 2, 2010, Vercruysse Geert said…
Its clear you make a different kind of pralines in your regions, lots of fruits and white chocolate. Don't you used hazelnuts, almonds, macadamia, spices, ect...?
At 4:38am on January 6, 2010, Annick Vliegen said…
Very beautifull pics, one would like to start eating them all at once.
Lots of succes from me in Belgium .
Annick
At 7:44am on January 1, 2010, The'a said…
xinhong, you're welcome, glad to be your friend too. And happy new year also. how about this in this year, do you prepare a new chocolate filling too? I adore the white one on your profile picture, I'm still new here, also a beginner, if you don't mind to share several things about chocolate with me, it would be nice to learn from you^_^. good luck Xinhong^_^.
At 6:50am on January 1, 2010, The'a said…
nice filling, ^_^
 
 

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