Andrea Bauer's Discussions (65)

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Discussions Replied To (60)	Replies	Latest Activity
"You temper cocoa butter the same way you do chocolate. In this case you might need…" Andrea Bauer replied Apr 8, 2012 to Makig transfer sheets with acetates and cocoa butter	12	Apr 9, 2012 Reply by Gap
"I agree with Gap - if you are going to spread chocolate on the acetate sheet it has…" Andrea Bauer replied Apr 4, 2012 to Makig transfer sheets with acetates and cocoa butter	12	Apr 9, 2012 Reply by Gap
"Please be more specific about the problems you are having. The answer may depend on…" Andrea Bauer replied Apr 3, 2012 to Makig transfer sheets with acetates and cocoa butter	12	Apr 9, 2012 Reply by Gap
"I use small paintbrushes. You can pick up a bit of gold leaf on the brush and dab i…" Andrea Bauer replied Mar 22, 2012 to What is the best way to decorate with Gold Leaf?	1	Mar 22, 2012 Reply by Andrea Bauer
"I have no specific instructions (i.e. on how much invertase to use on a percentage b…" Andrea Bauer replied Mar 5, 2012 to Invertase	3	Mar 6, 2012 Reply by Mark Heim
"You don't need to clean between colors. Take one color off, blow out as much remain…" Andrea Bauer replied Jan 21, 2012 to Cleaning of airbrush	3	Feb 1, 2012 Reply by Scott Hoffman
"If you are still tempering by hand, your chocolate will stay at your working tempera…" Andrea Bauer replied Nov 29, 2011 to Tempering and "keeping" in temper	3	Nov 29, 2011 Reply by Andrea Bauer
"Did you let your molds air dry the last time you washed them? If so there could be…" Andrea Bauer replied Nov 19, 2011 to Weird marks on molds after when working with hollow molds.	4	Nov 19, 2011 Reply by Chocotoymaker
"This looks like a line of dark chocolate to me and not a colored cocoa butter. Use…" Andrea Bauer replied Oct 7, 2011 to Decoration for moulded chocolates...	3	Oct 7, 2011 Reply by Kris Schoofs
"I have been in a class where a small amount of water was added to the chocolate, it…" Andrea Bauer replied Sep 1, 2011 to Dipping Chocolates	9	Sep 4, 2011 Reply by Richard Foley

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Andrea Bauer's Discussions (65)

"You temper cocoa butter the same way you do chocolate. In this case you might need…"

"I agree with Gap - if you are going to spread chocolate on the acetate sheet it has…"

"Please be more specific about the problems you are having. The answer may depend on…"

"I use small paintbrushes. You can pick up a bit of gold leaf on the brush and dab i…"

"I have no specific instructions (i.e. on how much invertase to use on a percentage b…"

"You don't need to clean between colors. Take one color off, blow out as much remain…"

"If you are still tempering by hand, your chocolate will stay at your working tempera…"

"Did you let your molds air dry the last time you washed them? If so there could be…"

"This looks like a line of dark chocolate to me and not a colored cocoa butter. Use…"

"I have been in a class where a small amount of water was added to the chocolate, it…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?