Jeff Stern's Discussions (88)

View

Discussions Replied To (68)	Replies	Latest Activity
"If you reduce fat, you will increase the stickiness of the final product. If you dec…" Jeff Stern replied Apr 14 to Crystallization of Caramels	2	Apr 17 Reply by Alan B
"And what about Emmaneul Andren Gastronomy's $98 for four pralines? Jeez" Jeff Stern replied Feb 25 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration…" Jeff Stern replied Jan 24 to long shelf life fillings	16	Mar 20 Reply by Greg Gould
"Buy an Iawata, they rock. Don't get too wimpy of a compressor. The 1/3 horsepower ov…" Jeff Stern replied Jan 21 to Advice on Chef Rubber Air Compressors	4	Jan 30 Reply by Glenn Petriello
"One questions that came to mind...if pure Nacional is extinct, and Dan Pearson says…" Jeff Stern replied Jan 10 to Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru	27	Jan 10 Reply by Jeff Stern
"Your are permitted to have a label that reflects a composite value of the products i…" Jeff Stern replied Nov 22, 2012 to nutrition labeling for a box of assorted chocolates	4	Dec 4, 2012 Reply by Emily Kosty
"You're missing a piece that should fit onto the rod, where the wheel then fits into…" Jeff Stern replied Mar 11, 2012 to Need to know about parts/manual availability for this machine.	12	Jun 6, 2012 Reply by Bill Tice
"Thanks for this piece, Clay. Your doubts are highly valid ones-and they closely para…" Jeff Stern replied Feb 2, 2012 to Hershey - How Responsible is Responsible?	6	Feb 4, 2012 Reply by Predrag Miladinovic
"Humidity shouldn't really affect your tempering process. I work at 10,000 feet here…" Jeff Stern replied Jan 27, 2012 to Too Dry for Tempering?	4	Jan 27, 2012 Reply by Clay Gordon
"You let it sit until dry. The reason to use untempered chocolate is in part because…" Jeff Stern replied Jan 23, 2012 to Problems using Confectionary Guitar	5	Jan 23, 2012 Reply by Jeff Stern

‹ Previous
1
2
3
…
7
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

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?

RSS
View All

Badges | Report an Issue | Terms of Service

Jeff Stern's Discussions (88)

"If you reduce fat, you will increase the stickiness of the final product. If you dec…"

"And what about Emmaneul Andren Gastronomy's $98 for four pralines? Jeez"

"Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration…"

"Buy an Iawata, they rock. Don't get too wimpy of a compressor. The 1/3 horsepower ov…"

"One questions that came to mind...if pure Nacional is extinct, and Dan Pearson says…"

"Your are permitted to have a label that reflects a composite value of the products i…"

"You're missing a piece that should fit onto the rod, where the wheel then fits into…"

"Thanks for this piece, Clay. Your doubts are highly valid ones-and they closely para…"

"Humidity shouldn't really affect your tempering process. I work at 10,000 feet here…"

"You let it sit until dry. The reason to use untempered chocolate is in part because…"

Member Marketplace

Promote TheChocolateLife

Badge

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?