Erin's Comments

Comment Wall (14 comments)

At 3:06pm on March 21, 2012, Melanie Boudar said…: yes call me when you are here. 808-557-5358. My store is in Wailea, I can meet you there.

At 2:16pm on October 18, 2011, Dan Corson said…: Hi Erin.

Hey, I thought we should introduce ourselves since we are almost neighbors. We live mostly in Seattle, but have a cacao farm on the Hamakua Coast of the Big Island of Hawaii. Our trees have just started to produce and I heard we had a harvest of 150 pods yesterday.

I assume you will be at the PNW Chocolate Festival next wkend? Perhaps we can meet there? We will be joined by another couple that have some land north of us who are planning on planting cacao over the holidays. I love this Hawaii/PNW connection.

If you want to contact me, use my other email address: dan@corsonart.com I don't make it here all that often.

aloha,

Dan and Berndt

At 12:34pm on July 19, 2011, Wilhelm Wanders said…: Erin,

The white chocolate bar molds have 3 cavities each and each bar measures 6" x 2-7/8". There are six bar molds available.

Thanks,

Wilhelm

At 11:43am on May 3, 2011, Stacy Narrow said…: Hi Erin,

I am interested in purchasing 3 of those magnetic molds, one of each type. I am new to all this. How do I purchase from you? Thanks for your help.

At 3:45pm on February 28, 2011, Michael Anderson said…: Could we be any further away from each other. I think shipping is about a thousand for standard freight. I will keep you posted if we are unable to sell it.

At 11:13am on February 24, 2011, Michael Anderson said…: It's in New Hampshire. I'm looking for $7,000... but will consider all offers. Let me know.

At 9:00pm on May 8, 2010, Danielle said…: Hi Erin...Haven't had a chance to use the temperer...it's been too hot here and my place doesn't have air conditioning. But I am thinking of getting up at 4 to try it out tomorrow morning.

As for the marshmallows, air is best, but you can do a gelatin base or egg base. I am trying to figure out once I get my new mixer, what I want to do. Egg based marshmallows don't last as long, but gelatin ones are denser. I will have to wait and see. My new mixer should be here this week.

At 12:55am on April 30, 2010, Danielle said…: Hi Erin...got the temperer today...now I just need to set it up to use it...haven't had much chance to open all the boxes...just got the chocolate stored in a cool place...

Thanks again for your help.

Danielle

At 1:36am on April 29, 2010, Danielle said…: Erin-

Just the mixer went out. I need something that can puff my marshmallows up a bit...so there goes another $400. Oh well...it's just money...can't take it with you...

Other than that all is well.

Take care.

Danielle

At 11:09pm on April 27, 2010, Danielle said…: Hi Erin-

Thanks for checking for me. I await trying the machine and the milk chocolate too.

Caramels are going well...I just created a maple and a black cherry.

I burnt out my mixer on marshmallows and am now in the process of buying a professional mixer for my kitchen here...kind of glad that I only bought one tempering machine.

At 12:48am on April 27, 2010, Danielle said…: Hi Erin-

I couldn't remember how long it would be before I got my chocolate tempering machine...can you please lte me know? Thanks.

Danielle

At 12:58am on April 2, 2010, Danielle said…: I will let you know if I make it up that way. Take care Erin.

At 9:57am on April 1, 2010, Danielle said…: Thank you Erin. It was great to talk to you too. Let me know when you come visit your parents and we will get together.

Danielle

At 3:52pm on May 17, 2008, Clay Gordon said…: Erin:

Welcome to The Chocolate Life. Do you have some photos and/or stories from your trip to Belize you can share with us?

:: Clay