The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Nat's Discussions (85)

Discussions Replied To (60) Replies Latest Activity

"Ultramarinos in Hoboken, NJ Chocolate Lover's club in Princeton, NJ Cocova in DC Pot…"

Nat replied Jun 13, 2012 to Road trip to Nashville

4 Jun 17, 2012
Reply by Maria Valente

"I don't think we have to turn to malting as an explanation. It's basically a drying…"

Nat replied May 31, 2012 to The Malting Process as it Relates to Cacao Fermentation

10 Jun 19, 2012
Reply by Robert Graham Erdman

"a magnetic stirrer as I know from labs I've worked in will not stir the chocolate ve…"

Nat replied Apr 23, 2012 to Makeshift Tempering Machine

5 May 3, 2012
Reply by Edward J

"Check this great New York Times blog on food photography for some excellent tips. No…"

Nat replied Apr 13, 2012 to Photography

3 Apr 13, 2012
Reply by Robyn Wood

"In general it's best to pre-powder the sugar in a vitamix, coffee grinder, or other…"

Nat replied Apr 6, 2012 to Sugar crystal not breaking down in Melanguer after 24 hrs

2 Apr 6, 2012
Reply by Ning-Geng Ong

"Hi Stu, Argh! That's a pain! Can you hire an electrician and charge Mol D'art? I ha…"

Nat replied Mar 19, 2012 to Advice from Mol D'art

4 Apr 18, 2012
Reply by Stu Jordan

"Nice presentation Clay! That picture at the end is amazing of the wild (?) cacoa in…"

Nat replied Mar 15, 2012 to How Chocolate Gets Its Taste - A Presentation and a Request

14 Mar 27, 2012
Reply by Felipe Jaramillo F.

"Hi Brian, The thing is very few people make bean-to-bar "raw" chocolate aside from…"

Nat replied Mar 15, 2012 to Any great tasting raw chocolate?

3 Dec 9, 2013
Reply by Jessica Osterday

"When you say you don't have air conditioning, and if you're in Mumbai, that makes me…"

Nat replied Mar 11, 2012 to Can sugar bloom be reversed?

8 Mar 15, 2012
Reply by Andy Ciordia

"Kat, Please read the many posts on this exact topic here before asking people to re…"

Nat replied Mar 10, 2012 to Raw Chocolate

13 Mar 15, 2012
Reply by Brad Churchill


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