Johnny Iuzzini @johnnyiuzzini - Tumblr Blog

Building up the chocolate and keeping the coffee beans from sticking together can be tricky. It’s all about air temp, drum speed, relative humidity, chocolate application rate and a whole lot of patience... @rollermacsrl takes care of most of it... I’m always struggling with the last one :/ (at Deer Park, New York)

Getting ready to pan a custom order of coffee beans with a special milk chocolate blend for a special client! ;) (at Deer Park, New York)

It was always a dream to be able to make chocolate for other pastry chefs, restaurants, hotels and chocolatiers and to see what they would use it to create in their kitchens. Now it’s a reality. Lots of wholesale bulk chocolate shipping this week. I’m so excited and honored. If you’re interested dm me or see the wholesale tab in the store- link above (at Deer Park, New York)

Happy to see my pals Nach and Matt getting some love on @ny1 and @nytimes about their extremely important culinary book store @kalnyc. I have spent many hours over the years flipping pages and sitting on floor being inspired by so many chefs and cuisines from around the world. I know I am not the only one who owes them a huge debt of gratitude. Thank you for all you do for our industry. If you love to cook- head here for inspiration. Something for everyone at every level. (at Kitchen Arts & Letters)

New bar alert. 100% pure cacao chocolate on the outside and salted butter caramel on the inside. The contrast between the unsweetened chocolate and rich caramel is fantastic! It all balances out to deliver a strong cacao flavor with sweet buttery undertones. Now in the store. Link in bio (at Deer Park, New York)

#Repost @chocolatebyji ・・・ Just tempered four different chocolates in 5 minutes thanks to my new BFF @eztemper. Definitely helps me move faster and get more production done more efficiently. (at Deer Park, New York)

#repost

Mirror mirror in my mold... tell me whose the tastiest of them all (at Deer Park, New York)

“Someone's been sleeping in my bed and she's still there!" Just call me Johnnylocks #catskills #catskillsmountains (at Catskill Park)

#catskillsmountains #catskills

Taking a page from my buddy @jimbissonnette playbook. Here is a little #Catskills country TV for ya. Mama Bear and 3 cubs made a buffet of my bird feeders. (at Catskill Park)

#catskills

“Cut to fit the mouth” Why didn’t I ever think of that.... (at James' Confections, Fralinger's Salt Water Taffy & Bayard's Chocolates)

I mean if there was ever a slot machine I was destined to play, it’s the Wonka Slot right?! (at Caesars Atlantic City Hotel & Casino)

Lots of bulk chocolate getting wrapped up and going out today for our wholesale customers. Did you know most of our single origin chocolates and other confections are available for wholesale accounts?! Contact us at [email protected] or via the website- link in bio above. #oldSchool #bigbar (at Deer Park, New York)

#bigbar #oldschool

The name of the game is precision and consistency. In order to replicate quality you must replicate consistency within the process. Starting with understanding temperature and humidity in the shop, and adjusting accordingly. Then making sure all your equipment is calibrated and level, making sure you fill each mold precisely. This plus about 10,000 more things go into a regular day at the chocolate factory to bring you the products we make daily. Btw- new products coming out this week. You must be signed up for the email to get the heads up first as well as an discount code. Sign up on the site. Link above in profile. (at Deer Park, New York)

I thought I left the hot kitchen years ago...... molding bars will be fun tonight! 88 degrees! (at Deer Park, New York)

This is how it’s done in the #Catskills. Just sitting on a ridge in the grass and enjoying the beauty! Can’t be beat. (at Catskill Park)

#catskills

I’m pretty excited about some new additions to the chocolate factory. The @eztemper is a tool that has made my life much more efficient. Developed by a Dr dedicated to precision and chocolate enthusiast (btw who also coined the term “cacao butter silk”). It perfectly crystallizes and holds the butter at the correct temp ready to be added to chocolate to temper at will. Previously I’ve been crystallizing cacao butter using an immersion circulator for many years, setting and grating ever since discovering Mycryo back in the day but now it is so much simpler to just have this unit dedicated to perfectly crystallized cacao butter whenever I need it- especially handy for small projects when the 25kg tempering machine is overkill. Also- the new @waringcommercial chocolate melter with integrated probe is much more accurate and convenient compared to so many others. Now small batches &R&D testing is a breeze. Merci to both for helping push the trade. (at Deer Park, New York)

Kept me and the Defender company at the gas station tonight. Nice distraction from the increase in gas prices.... Can anyone identify? (at Suffolk County, New York)

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