Nat's Discussions (85)

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Discussions Replied To (62)	Replies	Latest Activity
"Tom, You do understand that making good or even passable chocolate bars from cocoa…" Nat replied Mar 6, 2012 to Chocolate maker wanted	5	Mar 9, 2012 Reply by Tom McDonough
"Eric, The webpage mentioned on your blog is correct in some ways (chocolate's main…" Nat replied Feb 19, 2012 to Decaffeinated chocolate	1	Feb 19, 2012 Reply by Nat
"Which San Jose? San Jose, Costa Rica San Jose, California San Jose,Peru San Jose, Gu…" Nat replied Nov 12, 2011 to Need an Internship....Any suggestions??	8	Nov 21, 2011 Reply by sinclair pinto
"The temperer at least looks like a Selmi which is a great machine, the cadillac as e…" Nat replied Oct 4, 2011 to Has anyone used "chocolate factory in a box"	7	Feb 24, 2012 Reply by Stu Jordan
"Here is the thesis in English by Lao honors student Bounthavivanh Mixap (aka Vanh) t…" Nat replied Sep 16, 2011 to The High Cost of Certification	39	Oct 25, 2011 Reply by Samuel Maruta
"Hi Ice Blocks, Yes, the mamey seeds have to be carefully roasted to detoxify them…" Nat replied Aug 1, 2011 to Tales from Chocolate Mecca: Oaxaca	6	Aug 1, 2011 Reply by Ice Blocks!
"HI Melanie, I've made one that might be high resolution enough, depending on how b…" Nat replied Jul 24, 2011 to world map of cocoa producing countries	2	Jul 25, 2011 Reply by Melanie Boudar
"Hi Stu, What about pushing tempered chocolate through a ricer or sieve, and cuttin…" Nat replied Jul 20, 2011 to Chocolate Rice	3	Jul 25, 2011 Reply by Clay Gordon
"We just went through this and it took several months to get a simple quote out of a…" Nat replied Jul 17, 2011 to Insurance	5	Apr 29 Reply by Brad Churchill
"Thanks for the tip, Clay. I've made some molds with silicone but the compound always…" Nat replied May 17, 2011 to Farmers' markets and other mobile options	11	May 25, 2011 Reply by Carrie Feuer

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1	Premade truffle shels- necessity or copout?
2	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3	financing a chocolate shop
4	Tempering Machine VS Melter
5	Best Drizzling Method?

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Nat's Discussions (85)

"Tom, You do understand that making good or even passable chocolate bars from cocoa…"

"Eric, The webpage mentioned on your blog is correct in some ways (chocolate's main…"

"Which San Jose? San Jose, Costa Rica San Jose, California San Jose,Peru San Jose, Gu…"

"The temperer at least looks like a Selmi which is a great machine, the cadillac as e…"

"Here is the thesis in English by Lao honors student Bounthavivanh Mixap (aka Vanh) t…"

"Hi Ice Blocks, Yes, the mamey seeds have to be carefully roasted to detoxify them…"

"HI Melanie, I've made one that might be high resolution enough, depending on how b…"

"Hi Stu, What about pushing tempered chocolate through a ricer or sieve, and cuttin…"

"We just went through this and it took several months to get a simple quote out of a…"

"Thanks for the tip, Clay. I've made some molds with silicone but the compound always…"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?