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Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
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April 19, 2012 at 11am to June 30, 2012 at 6pm – Cusco, Perú
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Started by Tony in Tech Help. Last reply by Tony 10 minutes ago. 7 Replies 0 Likes
Hello!I'm new to this, so will welcome any advice.I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method.I have fairly consistent results (after buying several…Continue
Started by Klassy in Tech Help. Last reply by Robyn Wood 6 hours ago. 3 Replies 0 Likes
So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are…Continue
Tags: edible, printer, chocolates, tempering, truffles
Started by Kai Kronfield in Tech Help 10 hours ago. 0 Replies 0 Likes
Hello,I have just purchased and unboxed a new Revolation x3210 and am anxious to use it. I have plugged it in, cleaned all the parts, alligned all the contacts, read all the directions and am ready to go. Turn it on and all it does is blink "HHH"…Continue
Tags: HHH, X3210, Revolateion, Chocovision
Started by brian horsley in Travels & Adventures. Last reply by Kai Kronfield 10 hours ago. 2 Replies 0 Likes
The 2012 version of Peru's cacao and chocolate salon takes place July 4-8. I'm not connected to the salon in any way, although I may give a presentation, the organizers have yet to confirm. The website is poor but the link is: …Continue
Started by Lisa - Girasole Chocolate in Where to Buy. Last reply by ralph carnesecchi yesterday. 17 Replies 0 Likes
Hi Everyone!I have a question that has probably been asked a million times but I can't locate the answer on this forum. Does anyone know where I can purchase wholesale chocolate in the TampaBay Florida area? I am also willing to have my chocolate…Continue
Started by Casandra Hutchinson in Tips, Tricks, and Techniques. Last reply by Casandra Hutchinson on Wednesday. 10 Replies 0 Likes
I've searched through old forums and not found the answer I was looking for. Perhaps I didn't search hard enough, so please forgive me if this is a repeat question.After a series of complicated logistics, a CocaoTown ECGC-12SL melanger now makes its…Continue
Started by margaret in Tips, Tricks, and Techniques. Last reply by david roberts on Wednesday. 6 Replies 0 Likes
I am sooo frustrated!! with the failure rate of the blank transfer sheetsI would love to hear your experiences.From what I understand we have two options with blank transfer sheets, 1. cocoa butter and 2. starch,sugar,emulsifier sheets.I really want…Continue
Started by Mint in Tips, Tricks, and Techniques. Last reply by david roberts on Wednesday. 1 Reply 0 Likes
Hi All,I bought this chocolate watch from Chapon in Paris. It's 7.5 euros and…Continue
Started by david roberts in Tasting Notes on Wednesday. 0 Replies 0 Likes
Hi i am using the Chocolate artist software and am getting on with it realy well, the problem i have is finding a company in the uk that makes chocolate boxes to fit the size of the chocolates used with the magnetic molds. The inserts all seem to be…Continue
Started by Clay Gordon in Opinion. Last reply by Thomas Forbes on Tuesday. 29 Replies 1 Like
I rarely take a public position when it comes to chocolate companies, but a recent statement in a BusinessInsider.com video brought me up…Continue
Posted by Paul John Kearins on April 29, 2012 at 10:00am 0 Comments 1 Like
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…
ContinuePosted by Vercruysse Geert on April 25, 2012 at 3:12am 0 Comments 1 Like

Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity:
- The products – these have developed over time but…
ContinuePosted by Journey Shannon on April 13, 2012 at 6:24pm 1 Comment 1 Like
Raw cacao nibs just arrived and how lovely the scent of roasting them fills the air. I smell chocolat brownies and yummy goodness. Roasting Nib Time: 250'F - 30 minutes
I am learning to appreciate the taste of the cacao nib. When they arrived they were sharp, violently bitter, aggressive, abusive. My kind oven tamed them and now, they're delicate, soft, obedient, pleasing and ready to be made into chocolat. Batch #7 will be made with roasted nibs and batch #8 raw nibs.…
ContinuePosted by Journey Shannon on April 11, 2012 at 11:14am 0 Comments 1 Like
Posted by Journey Shannon on April 11, 2012 at 3:00am 1 Comment 1 Like
I designed these 4 wrapper yesterday evening with the goal of using them on my bean to bar chocolat. The two artist of the images are Bolivian and African You are only seeing the front view. The back view entails the ingredient listing, weight and a paragraph about making the chocolat from bean to bar in studio. I would love any feedback, criticism or suggestions. We are all consumers, what do these images inspire?…
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