The Chocolate Life

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Andrea Bauer's Discussions (64)

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Discussions Replied To (59) Replies Latest Activity

"Yes and feel free to contact me.  If you have a question, I'll get back to you as qu…"

Andrea Bauer replied May 13 to losing temper w/tempering

 11 May 13
Reply by Andrea Bauer

"OK, if the temperature ranges are working better, then make sure you are stirring a…"

Andrea Bauer replied May 13 to losing temper w/tempering

 11 May 13
Reply by Andrea Bauer

"Julie, I posted a reply some time ago and saw some additional posts over the last fe…"

Andrea Bauer replied May 13 to losing temper w/tempering

 11 May 13
Reply by Andrea Bauer

"HI, I think looking at a balance sheet is a bit too simplified when considering the…"

Andrea Bauer replied Apr 25 to Opening a retail chocolate shop

 22 May 14
Reply by Mim

"I've been looking at this post and the replies and am kind of curious if anyone is w…"

Andrea Bauer replied Apr 24 to Opening a retail chocolate shop

 22 May 14
Reply by Mim

"Ok - thanks. Andrea"

Andrea Bauer replied Apr 11 to praline paste storage

 2 Apr 11
Reply by Andrea Bauer

"Sweeteners like glucose do several things for ganaches.  They increase shelf life, i…"

Andrea Bauer replied Apr 5 to Fruit ganache

 12 Apr 6
Reply by rosanne

"I don't know much about freeze dried fruits.  I've never used them after they have b…"

Andrea Bauer replied Apr 5 to Fruit ganache

 12 Apr 6
Reply by rosanne

"I would worry about mold with a fresh raspberry puree esp. since it will be sitting…"

Andrea Bauer replied Apr 5 to Fruit ganache

 12 Apr 6
Reply by rosanne

"You can try an inexpensive yogurt maker.  They work at low heat.  It can be trial an…"

Andrea Bauer replied Apr 3 to Heating cabinet for chocolate airbrush

 4 Apr 6
Reply by Kerry

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Top Discussions 

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Tempering Machine VS Melter
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