The Chocolate Life

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Andrea Bauer's Discussions (84)

Discussions Replied To (78) Replies Latest Activity

"Try www.chocosphere.com .  They carry Callebaut & Pacari cocoa butters.  Just do…"

Andrea Bauer replied Mar 21, 2013 to Cocoa Butter

4 Mar 22, 2013
Reply by Mark J Sciscenti

"I've emailed Callebaut and will let you know if I get a reply regarding availability."

Andrea Bauer replied Mar 17, 2013 to Dairy free milk chocolate

17 Apr 17, 2013
Reply by Julie Ehrentraut

"I tried the Enjoy Life Rice Milk Bar - totally gross!  I've tried the Sweet Chocolat…"

Andrea Bauer replied Mar 17, 2013 to Dairy free milk chocolate

17 Apr 17, 2013
Reply by Julie Ehrentraut

"I tried to track down the Callebaut dairy-free milk chocolate in the US last fall wi…"

Andrea Bauer replied Mar 17, 2013 to Dairy free milk chocolate

17 Apr 17, 2013
Reply by Julie Ehrentraut

"In my experience, there is no "easy" way to temper (or learn tempering as you seem t…"

Andrea Bauer replied Mar 1, 2013 to Artisan Chocolate Temperature Curve

17 Mar 10, 2013
Reply by Daniela Vasquez

"You could also try JB PRince at http://www.jbprince.com/chocolate-and-sugar-work/cho…"

Andrea Bauer replied Jan 28, 2013 to Chocolate Molds

4 Jan 29, 2013
Reply by Christine de Massis

"Won't cooling the caramels before dipping throw the chocolate out of temper?  I dipp…"

Andrea Bauer replied Dec 24, 2012 to After action report on my first attempt at Caramels

18 Jan 1, 2013
Reply by Ruth Atkinson Kendrick

"I've had (and made) ganache both with tempered and untempered chocolate.  Personally…"

Andrea Bauer replied Nov 16, 2012 to Tempering Ganache

2 Nov 16, 2012
Reply by Andrea Bauer

"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

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