Andrea Bauer's Discussions (64)

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Discussions Replied To (59)	Replies	Latest Activity
"Your final texture or firmness (i.e. stability) of your ganache should be a reflecti…" Andrea Bauer replied Aug 2, 2011 to Slab truffle issues	10	Aug 2, 2011 Reply by Andrea Bauer
"Hi Katie, I do think the butter mixture was way too hot. Definitely cool it down in…" Andrea Bauer replied Aug 2, 2011 to Slab truffle issues	10	Aug 2, 2011 Reply by Andrea Bauer
"Grainy ganache and oil leaking out in a few spots - sounds like your ganache was bro…" Andrea Bauer replied Aug 2, 2011 to Slab truffle issues	10	Aug 2, 2011 Reply by Andrea Bauer
"There could be a couple of of problems here. The splatters of cocoa butter might be…" Andrea Bauer replied Jul 27, 2011 to Adventures with Colored Cocoa Butter	6	Jul 31, 2011 Reply by Richard Foley
"Hi Jo-Ellen, I melt all of my chocolate in the microwave either in glass or plastic…" Andrea Bauer replied Jun 8, 2011 to Questions regarding tempering & molding	9	Jun 23, 2011 Reply by Matthew W.
"I agree with Gap's comments and have a few other comments to add. Two hours to temp…" Andrea Bauer replied Jun 6, 2011 to Questions regarding tempering & molding	9	Jun 23, 2011 Reply by Matthew W.
"Ruth is 100% right regarding sharing space. I was going to mention looking for a ch…" Andrea Bauer replied May 31, 2011 to Renting kitchen space by the hour?	5	Jun 2, 2011 Reply by Steve Whitman
"I am in Montana and have been looking at commercial kitchen space recently and it ra…" Andrea Bauer replied May 31, 2011 to Renting kitchen space by the hour?	5	Jun 2, 2011 Reply by Steve Whitman
"Hi Clay, You make very valid points regarding the motor and the volume/quantity issu…" Andrea Bauer replied May 29, 2011 to Robot Coupe vs. Thermomix?	5	May 29, 2011 Reply by Andrea Bauer
"Thanks for the replies. I was on the fence about the Thermomix being able to handle…" Andrea Bauer replied May 29, 2011 to Robot Coupe vs. Thermomix?	5	May 29, 2011 Reply by Andrea Bauer

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Andrea Bauer's Discussions (64)

"Your final texture or firmness (i.e. stability) of your ganache should be a reflecti…"

"Hi Katie, I do think the butter mixture was way too hot. Definitely cool it down in…"

"Grainy ganache and oil leaking out in a few spots - sounds like your ganache was bro…"

"There could be a couple of of problems here. The splatters of cocoa butter might be…"

"Hi Jo-Ellen, I melt all of my chocolate in the microwave either in glass or plastic…"

"I agree with Gap's comments and have a few other comments to add. Two hours to temp…"

"Ruth is 100% right regarding sharing space. I was going to mention looking for a ch…"

"I am in Montana and have been looking at commercial kitchen space recently and it ra…"

"Hi Clay, You make very valid points regarding the motor and the volume/quantity issu…"

"Thanks for the replies. I was on the fence about the Thermomix being able to handle…"

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Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)