The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Andrea Bauer's Discussions (92)

Discussions Replied To (83) Replies Latest Activity

"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

6 Sep 13
Reply by cheebs

"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

20 May 24
Reply by Clay Gordon

"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

"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

13 Jun 16
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

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