Jeff Stern's Discussions (88)

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Discussions Replied To (68)	Replies	Latest Activity
"It sounds like your ganache slabs are too hard and there are two possible causes; ei…" Jeff Stern replied Jan 22, 2012 to Problems using Confectionary Guitar	5	Jan 23, 2012 Reply by Jeff Stern
"Thanks for the astute analysis Clay. One of the main points you make is all about ma…" Jeff Stern replied Jan 10, 2012 to When a Guide to Good May Not Be	9	May 14, 2012 Reply by Clay Gordon
"Thanks for the clarification PIerrick! Yes, I can understand the milk recall. I know…" Jeff Stern replied Dec 27, 2011 to Chocolates of Ecuador -- Arriba, Nacional, CCN51	72	Feb 4, 2012 Reply by Max Myers
"Thanks for the update Pierrick. Correct me if I´m mistaken, but Ecuacocoa was proces…" Jeff Stern replied Dec 27, 2011 to Chocolates of Ecuador -- Arriba, Nacional, CCN51	72	Feb 4, 2012 Reply by Max Myers
"I own a Prefamac 30 kg wheel machine with enrober, detailer and blower. Takes some p…" Jeff Stern replied Dec 18, 2011 to What's your dream machine?	21	Oct 19, 2012 Reply by Stefano
"I have one too, a Prefamac. Very sturdy machine, built like a tank, runs day and nig…" Jeff Stern replied Sep 22, 2011 to Questions about using a wheel based tempering machine with enrober	12	Nov 21, 2011 Reply by George Trejo
"I´ve got this one ...http://www.dr.ca/confectionery-coating-pan-attachment.html It´s…" Jeff Stern replied Sep 22, 2011 to kitchen aide panning machine	7	Sep 24, 2011 Reply by Kerry
"It would be interesting to hear how guarantees for quality, processing specs, etc. a…" Jeff Stern replied Aug 28, 2011 to better pricing for better cacao	31	Sep 16, 2011 Reply by Sebastian
"Here's my two cents, would love to hear anyone else's technique as well... 1. you…" Jeff Stern replied Jul 25, 2011 to Slab truffle issues	10	Aug 2, 2011 Reply by Andrea Bauer
"great post! lots of amaranth here too and the wonderful amaranth popcorn too!" Jeff Stern replied Jul 25, 2011 to Tales from Chocolate Mecca: Oaxaca	6	Aug 1, 2011 Reply by Ice Blocks!

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1	Emerging Chocolatier with questions.
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Jeff Stern's Discussions (88)

"It sounds like your ganache slabs are too hard and there are two possible causes; ei…"

"Thanks for the astute analysis Clay. One of the main points you make is all about ma…"

"Thanks for the clarification PIerrick! Yes, I can understand the milk recall. I know…"

"Thanks for the update Pierrick. Correct me if I´m mistaken, but Ecuacocoa was proces…"

"I own a Prefamac 30 kg wheel machine with enrober, detailer and blower. Takes some p…"

"I have one too, a Prefamac. Very sturdy machine, built like a tank, runs day and nig…"

"I´ve got this one ...http://www.dr.ca/confectionery-coating-pan-attachment.html It´s…"

"It would be interesting to hear how guarantees for quality, processing specs, etc. a…"

"Here's my two cents, would love to hear anyone else's technique as well... 1. you…"

"great post! lots of amaranth here too and the wonderful amaranth popcorn too!"

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Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)