Felipe Jaramillo F.'s Discussions (56)

View

Discussions Replied To (48)	Replies	Latest Activity
"I am now in favor of pregrinding the nibs. Even with melted cocoa butter to start, t…" Felipe Jaramillo F. replied Sep 21, 2012 to pregrinders	12	Sep 29, 2012 Reply by Adam Kavalier
"Dylan, thank you very much, this is great news! By the way, are the holes drilled in…" Felipe Jaramillo F. replied Sep 21, 2012 to Foodsafe epoxy glue for Ultra/Santha machines	6	Sep 22, 2012 Reply by Dylan Butterbaugh
"Dylan, Thank you for the kind reply. I'm glad to hear you managed to repair the mac…" Felipe Jaramillo F. replied Sep 21, 2012 to Foodsafe epoxy glue for Ultra/Santha machines	6	Sep 22, 2012 Reply by Dylan Butterbaugh
"Max capacity I've put in are 9.7 pounds (4.4 kg). If using added cocoa butter (eg.…" Felipe Jaramillo F. replied May 18, 2012 to Capacity of CocoaTown Melanger	16	Feb 28 Reply by Andal Balu
"Christine, I'm not an expert on molded chocolates but I hope I can be of assistance…" Felipe Jaramillo F. replied May 14, 2012 to I NEED HELP!	6	May 18, 2012 Reply by rene
"Tom, the cheese is similar to mozarella. They call it 'queso campesino' or country/…" Felipe Jaramillo F. replied May 13, 2012 to Deep Insights Needed: Hot Chocolate	11	May 14, 2012 Reply by Gap
"Chirag, thanks for resurrecting this thread, I had missed it earlier. I can say that…" Felipe Jaramillo F. replied May 13, 2012 to Deep Insights Needed: Hot Chocolate	11	May 14, 2012 Reply by Gap
"Brad, I'm surprised the FDA doesn't control the chocolate licquor labels more close…" Felipe Jaramillo F. replied May 13, 2012 to Lindt Opens New Flagship Store in Manhattan	6	May 13, 2012 Reply by Felipe Jaramillo F.
"Brad, when you say 'The cocoa powder they include adds astringency and grittiness',…" Felipe Jaramillo F. replied May 10, 2012 to Lindt Opens New Flagship Store in Manhattan	6	May 13, 2012 Reply by Felipe Jaramillo F.
"Clay, thanks for the insight on the difference between TM and (R) as well as the req…" Felipe Jaramillo F. replied May 7, 2012 to Legally protecting your chocolate brand?	5	May 9, 2012 Reply by rene

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	melanger necessary?
2	losing temper w/tempering
3	packaging for wholesale
4	Choosing the right chocolate?
5	Opening a retail chocolate shop

RSS
View All

Badges | Report an Issue | Terms of Service

Felipe Jaramillo F.'s Discussions (56)

"I am now in favor of pregrinding the nibs. Even with melted cocoa butter to start, t…"

"Dylan, thank you very much, this is great news! By the way, are the holes drilled in…"

"Dylan, Thank you for the kind reply. I'm glad to hear you managed to repair the mac…"

"Max capacity I've put in are 9.7 pounds (4.4 kg). If using added cocoa butter (eg.…"

"Christine, I'm not an expert on molded chocolates but I hope I can be of assistance…"

"Tom, the cheese is similar to mozarella. They call it 'queso campesino' or country/…"

"Chirag, thanks for resurrecting this thread, I had missed it earlier. I can say that…"

"Brad, I'm surprised the FDA doesn't control the chocolate licquor labels more close…"

"Brad, when you say 'The cocoa powder they include adds astringency and grittiness',…"

"Clay, thanks for the insight on the difference between TM and (R) as well as the req…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop