The Chocolate Life

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Andrea Bauer's Discussions (82)

Discussions Replied To (77) Replies Latest Activity

"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

"Try  They are in Portland, OR.  Andrea"

Andrea Bauer replied Aug 8, 2011 to Hi everyone!! Does anybody know where can I buy organic couverture chocolate?

1 Aug 8, 2011
Reply by Andrea Bauer

"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


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