The Chocolate Life

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Andrea Bauer's Discussions (84)

Discussions Replied To (78) Replies Latest Activity

"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

"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

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