where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
Clay.Thanks for the quick response and yes if the item is in stock it will ship the same day as the order is placed.brian
Forum Activity for @Brian Donaghy
Posted in: News & New Product Press (Read-Only)
Clay.Thanks for the quick response and yes if the item is in stock it will ship the same day as the order is placed.brian
where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
Hello Clay !thanks for your answer.I will tranfer your message to my friend and she will do her best to buy in Tomric...See U in a next post or why not in Chile if U plan a trip in south America ?Here we do not have cocoa but fantastic wines ; ) so U never nowbest regardsBenouseBenouse
where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
You are not likely to find a source of professional-grade molds in Miami where you can just go and walk into a store and expect to find a wide variety and a large number in stock.Molds can be shipped (assuming they are in stock) and order processing at Tomric is prompt and arrive in Miami in 3-5 days via ground shipping, less if you want to pay for shipping by air. Molds are not all that heavy, so a "2-Day SuperSaver" rate might be affordable.Again, the keys are: are the molds you want in stock, how many of each mold is in stock, and how long it takes from the time the supplier gets your order until it ships.(BTW - I just went searching Google for "polycarbonate chocolate molds miami" and this thread is the number one search result - about 12 hours after it was initially posted. Thanks to all you ChocolateLife members - you rock. It's your support that makes this happen. Unfortunately, I was not able to find a source of polycarbonate chocolate molds in Miami.)
where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
Hello Brian,how long time for sure does it takes for you to send the molds from N.Y to miami ?best regardsOlivier
where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
Tomric would be happy ship to an address in Miami and an order can be placed at the website ( www.tomric.com ).Let us know.brian
where to buy polycarbonate Chocolate molds in Miami ? any adress ?
Posted in: News & New Product Press (Read-Only)
Hi everybody,
I write U from Chile.
I have a friend who goes next week in Miami to visit family and at the same time buy some polycarbonate molds for chocolate ; )
Here in Chile its really too expensive, so could you recomand me some good adresses in Miami ????
Thanks a lot in advance
Best regards
Benouse from Santiago de Chile
updated by @benouse: 12/13/24 12:16:07
Cocoa Helpers
Posted in: Tech Help, Tips, Tricks, Techniques
They're probably doing the same thing you are - enjoying the tree 8-)
Cocoa Helpers
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you Sebastian,.... it wasn't the fertilization so much as i was wondering if , what and how these frequent visitors were up to......I had probably spent too long in the hot sun, .....but will still observe and see what I think they are doing.....the perfect excuse to lie on my back in the shade and take a five . The cocoa trees seem to attract more lizards than the nutmeg or other trees and the lesser Antillean bullfinches spend a lot of time pecking the branches .
Cocoa Helpers
Posted in: Tech Help, Tips, Tricks, Techniques
Well, they're an integral part of the ecosystem at large, so in that sense, certainly. Most of what you mention, however, doesn't directly fertilize the pads, if that's what you're asking...
Cocoa Helpers
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks to The Chocolate Life, I now know the importance of midges or sand flies, as we call them here, in relation to the fertilization of the cocoa flower. Lying under a cocoa tree today, I observed lots of other visitors. Does anyone know if lizards, millipedes, ants, birds or any other insect/ creature play an essential part in the development of the cocoa?
updated by @heather andall: 04/11/25 09:27:36
Hotel Chocolat floats Chocolate Bond Issue
Posted in: News & New Product Press (Read-Only)
Beats every other investment I own. It was unclear from the site if they would ship the "dividends" to the US.
Hotel Chocolat floats Chocolate Bond Issue
Posted in: News & New Product Press (Read-Only)
Hotel Chocolat, the UK-based chocolate company (with a US presence in Boston) is floating 5 million pound bond issue repayable in chocolate.Rather than standard cash coupons that bonds usually pay, chocolate lovers will be paid out in their favourite indulgence: monthly Tasting Club chocolate boxes.
For an initial layout of 2,000 or 4,000 pounds, the prospective "bondholders" can expect an annual yield of 6.72 percent or 7.29 percent respectively on the three-year bonds based on the value of the boxes of confectionery.
The proceeds of the sales will be used to expand the company's factory in Cambridgeshire, helping to create up to 250 new jobs, as well as adding to its retail store portfolio, with the further creation of up to 150 jobs.
The company also plans to expand further overseas and to create an eco chocolate factory at its cocoa plantation in St Lucia.
More information is here in this article at uk.reuters.com.
What do you think of the idea? If you had the money and were already a fan of the brand would you consider this to be a good investment opportunity?
updated by @Clay Gordon: 12/13/24 12:16:07
DaCosta Chocolates Project On Kickstarter.com
Posted in: News & New Product Press (Read-Only)
Hi everyone.
I am a ChocolateLife member and a startup chocolatier based in New York City.
Kickstarter.com accept my project to raise funds to get my business started.
Please visit the project page at http://www.kickstarter.com/projects/dacostachocolates/sinfully-delicious-chocolate-be-an-accomplice and back my project.
The way Kickstarter.com works is that you will only pay if my project meets the minimum goal established.
Your support would be fantastic!!
And thank you Clay for allowing me to post this here!
updated by @Andre Costa: 12/13/24 12:16:07
Are "chocolate jams" shelf stable?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you SO much Danielle! I will do this and let you know what they tell me. I really hope that this is a product that I can start making because it is so wonderful! I still have a lot to learn about canning though! Thanks again! ~Wendy
Are "chocolate jams" shelf stable?
Posted in: Tech Help, Tips, Tricks, Techniques
Wendy-Check with a food science professor at a university. I would be concerned with the method used (water bath/pressure) to can/preserve this item and the amount of fat added. The acidity will assist with the pH level, but it may not offset the fat content of the chocolate added in to the recipe. University of California, Davis and Penn State have 2 very good food science departments (as well as many other universities in the US).As an ex-Master Food Preserver I would love to know what kind of feedback you recieve. Good Luck.Danielle
Are "chocolate jams" shelf stable?
Posted in: Tech Help, Tips, Tricks, Techniques
I recently made a "chocolate dipped strawberry jam" just as you would any other jam with the addition of some 72% dark chocolate and lots of lemon juice to increase acidity. It worked really nicely and it is very good, but I want to make sure that it is shelf stabile. I don't want to sell it unless I know it is safe. I know that chocolate sauces do not have a good shelf life and so I hope that that this jam will not have these same issues. Does anyone know how to find this information out? Thanks for any suggestions! ~Wendy
updated by @Wendy Buckner: 04/11/25 09:27:36
Hawaii
Posted in: Travels & Adventures
Hi Lowe,How have you been? Back to Hawaii anytime soon? Our newspaper the merged Honolulu Advertiser and Star Bulliten, now the Star Advertiser I think will be running a feature on Cacao June 30th.
Hawaii
Posted in: Travels & Adventures
Besides Steelgrass ,Koa Kahili is in Kauai and does a few chocolate bean to bar classes, His profile is on the Hawaii Cacao Page. I think overall what is happening in Kauai is small and probabl more focused on raw chocolate.
Hawaii
Posted in: Travels & Adventures
Hi Lowe,I've been trolling the group's page and will hit them up with a message/shout out today. Kaua'i will be my first island destination this July. I'm keen to see what's going on. Thank you!
Hawaii
Posted in: Travels & Adventures
Thanks, Melanie. Great tips!Looks like my venture to the islands is going to be to Kaua'i in July. If you have any ideas for that island I'm all ears.
Hawaii
Posted in: Travels & Adventures
Seneca Klassen would also be another good person to contact about cacao in Hawaii.
Hawaii
Posted in: Travels & Adventures
Melanie,I'm so glad to see you respond here. I was just getting ready to suggest to Vanessa that she should contact you.Cheers,Lowe
Hawaii
Posted in: Travels & Adventures
The Original Hawaiian Chocolate Factory in Kona gives tours as does Tom Sharkey on the Hamakua Coast of the Big Island. His website isn't much but his farm is nice, with vanilla growing up the cacao trees and surrounded by coffee. He also has a vacation rental and does chocolate making classes. http://www.konasharkscoffee.com/ The Hilo Farmers market usually has cacao pods for sale. A third farm on the Hamakua coast will be offering tours in about another year.MAlie Kai does not own the trees- it is the Waialua Estate on the North Shore of Oahu and is owned by Dole. They do not give regular tours except to large groups.Let me know if I can answer any other questions- I live on the Big Island and have 2 chocolate shops. My production kitchen, Sweet Paradise Chocolatier, is located in Waimea on the Big Island, the main store is in Kailua, Oahu.
Hawaii
Posted in: Travels & Adventures
Vanessa,Have you checked out Clay's group Hawaii Cacao ? It has lots of information. For example, the directory of cacao farmers should help you.
Hawaii
Posted in: Travels & Adventures
HI, I was just in Hawaii and wished I would have done this! I was on Maui and there didn't seem to be any chocolate operations there. But I did have a bar from Malie Kai , Honolulu. I don't know if they do tours or not but they are a small company so it may be worth contacting them about it. As I was writing on my blog about my vacation and chocolate in Hawaii someone left a comment from Original Hawaiian Chocolate Factory and stated that they do have tours, though I know nothing about this company but they are located on the big island. Good luck and have fun! Hope to hear about it and maybe see some pictures.
Hawaii
Posted in: Travels & Adventures
I'm researching a possible trip to Hawaii and would like it so that I can visit cacao operations while I'm there.
Can anyone offer advice on places to visit or even how to navigate the varius cacao growing operations on the different islands (I'm pretty clueless as to the possibility/efficiency of inter-island travel for short trips)?
Thanks in advance for your time.
updated by @Vanessa Chang: 04/15/15 21:43:10
Looking for monogram script molds.
Posted in: Classifieds ARCHIVE
Hi there Kayla! I bought plain 2" x 2" square molds from CK Products and I pipe all of my monogrammed chocolate squares by hand. I always practice a few times on parchment paper before I pipe onto the squares. It really isn't hard to do at all. They can look very beautiful this way. I haven't seen monogrammed square molds anywhere. Good luck! ~Wendy
Looking for monogram script molds.
Posted in: Classifieds ARCHIVE
I am looking for square molds. Maybe 2"x2" with capital script letters. I've seen molds with Hebrew lettering and block lettering, but no script lettering. The monogrammed chocolate squares for weddings from Atlanta Chocolate Company are very similar to what I'm looking for. http://www.atlantachocolatecompany.com/custom-chocolates.htm Thanks in advance!Kayla
updated by @Kayla Holloway: 04/07/25 13:00:14
Antique equipment
Posted in: Classifieds ARCHIVE
Thanks for the reply!! I looked all over and not sure how i missed that!
Antique equipment
Posted in: Classifieds ARCHIVE
Check out the "Buy Sell group" and look for the April 15 post by Colin Gasko. Was sorely tempted myself but shipping to the UK would be expensive.
Antique equipment
Posted in: Classifieds ARCHIVE
I think there is one for sale in the classifieds here, but its pretty large.
Antique equipment
Posted in: Classifieds ARCHIVE
Hi everyone,
If you were located in the U.S. and was looking for an antique stone melangeur, where would you look?
Does anyone know where I could start; I've been looking through the post but no success.
Thanks
updated by @Dimond Atkins: 04/07/25 13:00:14
Why is it so difficult to do? (some time ago a question from Joanna Miles)
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks, I think I am too scared to go high. I will try that.
Why is it so difficult to do? (some time ago a question from Joanna Miles)
Posted in: Tech Help, Tips, Tricks, Techniques
Very very important to melt to the higher temps of approx 55 Celcius. Make sure you follow the temp requirements on the bag. Valrhona has a high amount of cocoa butter in the chocolate.
Why is it so difficult to do? (some time ago a question from Joanna Miles)
Posted in: Tech Help, Tips, Tricks, Techniques
O yes I have to add that Valrhona is still very scarce in South Africa and I do not have a lot of chocolate to use as seed if I keep on making a mess. I am not able to temper by any other method as I am still very new in the game. So, problem is, how do I learn to temper Valrhona without using too much chocolate!
Why is it so difficult to do? (some time ago a question from Joanna Miles)
Posted in: Tech Help, Tips, Tricks, Techniques
Hi, I am really having trouble with tempering Valrhona. I am able to get a reasonable result with Callebaut, but this Valrhona gets me down. I melt with a bain marie and use the seed method for tempering. We are now only going to use Valrhona and for dipping I have to temper the Equatoriale Lactee and it is a nightmare. The other day my chocolate was ice cold and still fluid, you could drink it, and today it is rubbery. I am in big trouble here as we have a BIG market next Saturday and we have already marketed our chocolates as the best and now I have to perform on short notice as we had problems with stock and I could not practice before.
I can control the temperature of the room I work in at the moment as it is not yet too hot and if needs be I can use a heater to make it warmer. I try and keep it at about 20C. Humidity I cannot control, at the moment it is 14%, but is set to go up as there is a little rain coming.
Anything I should be aware of with the Valrhona. I see it is very fluid and I love the thin coat it gives. Help Please!
Why is it so difficult to do? (some time ago a question from Joanna Miles)
Posted in: Tech Help, Tips, Tricks, Techniques
These are the provide guidelines for the tempering of couverture fromValrhona:
Optimized temperatures for a better use of the chocolate couvertures from Valrhona (see attachment).
1.You have the melting: melt all the couverture for about 12 houres: this is crucialto ensure thatthe cocoabutter is properly melted.
2.Check that the temperature is between 131/136F 55/58C
3. Temper the required amound of couverture, making sure that you always have some warm couverture inreserve.
4. Stir the mass regularly and check that it is at crystallisation temperature 82/84CF 27-28/29C
5. Stop cooling the mass and immediately raise the temperature to 88/90C 31/32C,
a/ by adding warm couverture at 131/136F
b/ warming it in bain-marie
c/ warming it in the microwave oven (400/500W max, so as not to burn it)
6. Check that the couverture is at working at 88/90F, and stir the mass regularly to ensure that the temperature, and thuscristallisation, is evenly distributed.
If you should have new moulds, keep them out of the fridge and make sure that these are proper, clean theme always with cotton. Makesure one's moulded to store theme for about 30' at a cool and dry place between12/18C.
Normaly this is wath you should do to have a perfect result!
If not dont forget practice is the best way to gave these results, I need to saysome times I also have a result notsatisfy!
Lots of succes and greetings from Belgium
Geert
updated by @Vercruysse Geert: 04/11/25 09:27:36
"Cocoa and Chocolate Their History from Plantation to Consumer"
Posted in: Chocolate Education
Thank you Seneca, that is a subject I really want to study., although, thanks to The Chocolate Life i have learned a lot I didn't know!
"Cocoa and Chocolate Their History from Plantation to Consumer"
Posted in: Chocolate Education
Knapp's book on fermentation is especially worthwhile...I've haven't seen it digitized (yet), but you can sometimes find copies on abebooks or alibris.
"Cocoa and Chocolate Their History from Plantation to Consumer"
Posted in: Chocolate Education
sadly Amazon won't deliver to the West Indies.