Forum Activity for @Jennifer Smith

Jennifer Smith
@Jennifer Smith
05/12/17 11:36:56AM
13 posts

Green silicone chocolate truffle flexible molds


Posted in: Classifieds

Hi Nicole - I'm interested in the molds you have for sale.  What is the shipping cost to California, 93003?  Thank you, Jennifer

Jennifer Smith
@Jennifer Smith
10/20/16 11:16:08PM
13 posts

F/S - Pralinenfix Depositor - Ventura, CA


Posted in: Classifieds


Equipment Description


 Used PRALINENFIX PFM 2000 Depositor with:

  • Application:can fill a large variety of chocolate and truffle shell moulds
  • Dimensions : 510 x 400 x 570 mm
  • mound sizes: 275 x 135, 275 x 175, 275 x 205 mm
  • Heated nozzles
  • Weight : 17 Kg
  • Comes with 2 swiveling nozzles, can order more from the company approximately $28 each and an extra heating element
  • 240 voltage
  • 1 phase
  • 50 Hertz
  • For more information please email at Jennifer@ExVotoChocolates.com

updated by @Jennifer Smith: 11/04/16 08:53:38PM
Jennifer Smith
@Jennifer Smith
03/21/16 12:22:40AM
13 posts

FS - EZTemper for sale - Portland, OR


Posted in: Classifieds

Hi Steven, Is there room for negotiation on the price?  I would be interested if it were priced lower. Thanks, Jennifer

Jennifer Smith
@Jennifer Smith
09/17/15 10:09:47PM
13 posts

Johnson Temperature Controller


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Clay - That's a great idea!

Jennifer Smith
@Jennifer Smith
09/17/15 12:47:19PM
13 posts

Johnson Temperature Controller


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Robert!  I appreciate the feedback.

Jennifer Smith
@Jennifer Smith
09/17/15 12:47:12AM
13 posts

Johnson Temperature Controller


Posted in: Tech Help, Tips, Tricks, & Techniques

I currently use an undercounter refrigerator with a Johnson temperature controller as a storage unit for my chocolate. I need more storage space and I'm wondering if anyone is doing the same, but with a full size commercial refrigerator? If so, can you tell me how well it is working for you?  How are you dealing with humidity issues?  Are there any special issues to consider?

Thank you!

Jennifer Smith
@Jennifer Smith
07/22/15 10:16:01PM
13 posts



Hi Don - I sent an email asking for information about the depositor, but I didn't hear back from you.  Maybe you didn't get the request.  Will you send information about the depositor to Jennifer@ExVotoChocolates.com? Thank you!

Jennifer Smith
@Jennifer Smith
07/18/15 02:34:07AM
13 posts

Hilliard Little Dipper for sale/SOLD


Posted in: Classifieds

I'm interested in the Little Dipper. How long have you had it in use? Please send information to Jennifer@ExVotoChocolates.com. Thank you!

Jennifer Smith
@Jennifer Smith
07/18/15 02:32:24AM
13 posts

Selmi One tempering machine for sale


Posted in: Classifieds

Hi Patrick, I am also interested. Please email info to Jennifer@ExVotoChocolates.com. Thank you,

Jennifer Smith
@Jennifer Smith
08/07/14 12:36:47AM
13 posts

Cocoa Shell Infusion


Posted in: Tasting Notes

Thanks for the responses. I'm so glad I asked. I appreciate the info and I'm going to try the glow in the dark trick:)
Jennifer Smith
@Jennifer Smith
08/05/14 05:42:19PM
13 posts

Cocoa Shell Infusion


Posted in: Tasting Notes

Thanks Sebastian. I guess people on The Chocolate Life aren't into cocoa shell infusions either.

Jennifer Smith
@Jennifer Smith
08/05/14 12:09:04AM
13 posts

Cocoa Shell Infusion


Posted in: Tasting Notes

I recently read a bit about cocoa shell infusions and I was wondering if anyone on this forum had any experience or comments about this? I've heard about local breweries and chocolate makers teaming up to make beer with the cocoa shells and now I have read about drinks made from infusing the cocoa shells in milk, etc. After picking through bags of cocoa beans and finding all sorts of stuff (hair, etc.) I can't imagine wanting to drink an infusion made of the shells. Will someone enlighten me?


updated by @Jennifer Smith: 04/10/15 07:08:40AM
Jennifer Smith
@Jennifer Smith
05/13/14 12:27:49PM
13 posts

Chocolate Courses - any updates?


Posted in: Chocolate Education

Hi Dorothy,

I have taken both Ecole Chocolat's and SFBI chocolate courses this year. They are good courses, but you will not work with any tempering or enrobing machines in these courses. You also won't learn any recipe development at SFBI and you are instructed by Ecole Chocolat to experiment with standard recipes. Neither course will help you figure out how to best design a kitchen, but Ecole Chocolat does require that you design a kitchen focusing on the major equipment.

Ecole Chocolat is a course where you are instructed to research this information extensively and they do provide a ton of reading material on all subjects involving chocolate. You can ask questions of two chocolatiers and they will provide some information and then they will suggest you do more research. EC is about getting you to take charge of your business. I think it is a great course, but it doesn't sound like it is what you are looking for.

I was frustrated by not being able to get simple answers from tutors because in general they would say the answer depends on what you are making, where you are located and what your business concept is. I regularly read both EC's website and The Chocolate Life for information.

Honestly, I think working for another chocolatier for a week would be your best option. EC offers week-long internships once you have completed their professional chocolate makers course. The internships are free but, you pay for your transportation, lodging and food. Sweet Paradise Chocolate, in Hawaii, is one of the companies (through EC) that allows students to intern and they have several tempering machines and an enrober. Melanie, the owner, is very knowledgeable and she will teach you to use those machines if you intern with her. She also has a cacao farm, so you would get the most bang for your buck with her. There are two or three other chocolate companies that offer internships through EC, but I haven't looked into them.

Good luck and please post if you find someone who is willing to let chocolatiers try their machinery.

Jennifer