Nat's Discussions (85)

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Discussions Replied To (62)	Replies	Latest Activity
"Some additional ideas: -Twitter -email newsletters that are courteous (allow unsubsc…" Nat replied Jan 27, 2011 to Marketing Ideas	6	Feb 11, 2012 Reply by Bruce Stone
"Hi Andal, Thanks for posting this info for us. Can you tell us where to find info…" Nat replied Jan 21, 2011 to Wet grinders in the U.K	15	Feb 2, 2011 Reply by Clay Gordon
"People who are making tempered "raw" chocolate are probably using agave powder not s…" Nat replied Jan 10, 2011 to Tempering raw chocolate	14	Nov 23, 2011 Reply by John Benton
"Nicely researched list of Pacific cacao suppliers! If you're willing to look further…" Nat replied Jan 10, 2011 to "Local" Supply of Cocao Powder	12	Jan 15, 2011 Reply by Tom
"Any added water that may not cook out could lower the shelf life as it provides an e…" Nat replied Jan 4, 2011 to Aloha! Our bitter tasting product needs some guidance to turn tasty!	6	Jan 5, 2011 Reply by holycacao
"As mentioned in the other post David links to, you won't be able to temper if you us…" Nat replied Jan 4, 2011 to Tempering raw chocolate	14	Nov 23, 2011 Reply by John Benton
"The cacao farm up in Mossman you may be talking about is very fledgling and I haven'…" Nat replied Jan 4, 2011 to "Local" Supply of Cocao Powder	12	Jan 15, 2011 Reply by Tom
"There are usually design firms in large cities that will hire out their stereolithog…" Nat replied Dec 26, 2010 to Chocolate Trip to Houston Texas	1	Dec 26, 2010 Reply by Nat
"El Palacio Nacional (which I think is in the same place or right next to the Museum…" Nat replied Dec 26, 2010 to Chocolate recommendations for Mexico city	1	Dec 26, 2010 Reply by Nat
"Selamat malam Willy, The fermentation is still done with "raw" cacao, it's just th…" Nat replied Dec 24, 2010 to An Indonesian Chocophile	8	Dec 27, 2010 Reply by Bong Willy

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Top Discussions

1	melanger necessary?
2	losing temper w/tempering
3	packaging for wholesale
4	Choosing the right chocolate?
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Nat's Discussions (85)

"Some additional ideas: -Twitter -email newsletters that are courteous (allow unsubsc…"

"Hi Andal, Thanks for posting this info for us. Can you tell us where to find info…"

"People who are making tempered "raw" chocolate are probably using agave powder not s…"

"Nicely researched list of Pacific cacao suppliers! If you're willing to look further…"

"Any added water that may not cook out could lower the shelf life as it provides an e…"

"As mentioned in the other post David links to, you won't be able to temper if you us…"

"The cacao farm up in Mossman you may be talking about is very fledgling and I haven'…"

"There are usually design firms in large cities that will hire out their stereolithog…"

"El Palacio Nacional (which I think is in the same place or right next to the Museum…"

"Selamat malam Willy, The fermentation is still done with "raw" cacao, it's just th…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop