Andrea Bauer's Discussions (65)

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Discussions Replied To (60)	Replies	Latest Activity
"Understanding (at least some of) the science definitely can definitely be helpful wi…" Andrea Bauer replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"You could also try going a bit thinner on the bark as well. A 1/4-inch is fairly th…" Andrea Bauer replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"What did you put in the bark? Was what you added to the bark cold or room temperatu…" Andrea Bauer replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"I think it is awesome you are learning about chocolate. Like Gap, I also is a big p…" Andrea Bauer replied Sep 26, 2012 to How do you do it?	8	Oct 3, 2012 Reply by Donny Gagliardi
"Personally, I don't think you need to go to culinary school. You will spend more ti…" Andrea Bauer replied Jul 27, 2012 to Chocolate Education. What is best?	8	Sep 4, 2012 Reply by Bob McWhirter
"To be completely up front about this, I do not have what I consider "experience" wit…" Andrea Bauer replied Jul 1, 2012 to Kitchen Aid Panning Attachment	11	Jul 4, 2012 Reply by Jim Greenberg
"There's no reason at all you can't do this. I make lots of molds at once, use what…" Andrea Bauer replied Jun 28, 2012 to Filling Multiple Molds	2	Jun 28, 2012 Reply by Robyn Wood
"The ganache will go bad long before the nuts turn rancid. I think you can figure ab…" Andrea Bauer replied Jun 8, 2012 to Truffles covered with nuts	2	Jun 10, 2012 Reply by Paul John Kearins
"I am not sure you can extend the shelf life of a ganache-filled chocolate to 6 month…" Andrea Bauer replied Jun 3, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"I also think this stirrer would not work as well as you would need it to and I don't…" Andrea Bauer replied Apr 23, 2012 to Makeshift Tempering Machine	5	May 3, 2012 Reply by Edward J

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Andrea Bauer's Discussions (65)

"Understanding (at least some of) the science definitely can definitely be helpful wi…"

"You could also try going a bit thinner on the bark as well. A 1/4-inch is fairly th…"

"What did you put in the bark? Was what you added to the bark cold or room temperatu…"

"I think it is awesome you are learning about chocolate. Like Gap, I also is a big p…"

"Personally, I don't think you need to go to culinary school. You will spend more ti…"

"To be completely up front about this, I do not have what I consider "experience" wit…"

"There's no reason at all you can't do this. I make lots of molds at once, use what…"

"The ganache will go bad long before the nuts turn rancid. I think you can figure ab…"

"I am not sure you can extend the shelf life of a ganache-filled chocolate to 6 month…"

"I also think this stirrer would not work as well as you would need it to and I don't…"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.