Stu Jordan's Discussions (49)

View

Discussions Replied To (26)	Replies	Latest Activity
"When you get the shine right, it can be spectacular, but takes a lot of practice and…" Stu Jordan replied Oct 4, 2012 to BRIGHTNESS ON CHOCOLATE	21	Oct 6, 2012 Reply by Sebastian
"The key is to use 50% chocolate & 50% cocoa butter when spraying. Trying to spra…" Stu Jordan replied Sep 11, 2012 to Does anyone know good chocolate sprayers?	6	Sep 12, 2012 Reply by Krebs Switzerland
"N early four years after the first post in this thread, I find I too had a similar i…" Stu Jordan replied May 4, 2012 to Mol d'Art	10	May 5, 2012 Reply by antonino allegra
"Yes, all you need is well tempered couverture and as someone has already pointed out…" Stu Jordan replied Apr 18, 2012 to BRIGHTNESS ON CHOCOLATE	21	Oct 6, 2012 Reply by Sebastian
"Interesting discussion Brad, I think both are important. I like chocolate that eng…" Stu Jordan replied Apr 18, 2012 to "We Eat With Our Eyes." Hmmmm.... I'm not convinced.	11	Apr 18, 2012 Reply by Stu Jordan
"Update 2: Well, the melting tank arrived back 3 days ago, and I noticed that I could…" Stu Jordan replied Apr 18, 2012 to Advice from Mol D'art	4	Apr 18, 2012 Reply by Stu Jordan
"Update - well, they are now offering to take the unit back and have even given me th…" Stu Jordan replied Mar 20, 2012 to Advice from Mol D'art	4	Apr 18, 2012 Reply by Stu Jordan
"HI Omar I have one Matfer 15kg (it has the wheel and can temper but I use it manual…" Stu Jordan replied Feb 24, 2012 to Has anyone used "chocolate factory in a box"	7	Feb 24, 2012 Reply by Stu Jordan
"Clay, that was good advice and I decided against the chocolate world factory in a bo…" Stu Jordan replied Feb 24, 2012 to Has anyone used "chocolate factory in a box"	7	Feb 24, 2012 Reply by Stu Jordan
"We are in the process of converting an industrial building into a chocolate factory.…" Stu Jordan replied Dec 25, 2011 to What is the best flooring for a Chocolate Factory?	2	Dec 25, 2011 Reply by Stu Jordan

‹ Previous
1
2
3
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	losing temper w/tempering
2	melanger necessary?
3	packaging for wholesale
4	Weird Flavors and Inclusions in Chocolate
5	Choosing the right chocolate?

RSS
View All

Badges | Report an Issue | Terms of Service

Stu Jordan's Discussions (49)

"When you get the shine right, it can be spectacular, but takes a lot of practice and…"

"The key is to use 50% chocolate & 50% cocoa butter when spraying. Trying to spra…"

"N early four years after the first post in this thread, I find I too had a similar i…"

"Yes, all you need is well tempered couverture and as someone has already pointed out…"

"Interesting discussion Brad, I think both are important. I like chocolate that eng…"

"Update 2: Well, the melting tank arrived back 3 days ago, and I noticed that I could…"

"Update - well, they are now offering to take the unit back and have even given me th…"

"HI Omar I have one Matfer 15kg (it has the wheel and can temper but I use it manual…"

"Clay, that was good advice and I decided against the chocolate world factory in a bo…"

"We are in the process of converting an industrial building into a chocolate factory.…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

losing temper w/tempering

melanger necessary?

packaging for wholesale

Weird Flavors and Inclusions in Chocolate

Choosing the right chocolate?