Greg Gould's Discussions (34)

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Discussions Replied To (21)	Replies	Latest Activity
"The package is just one ingredient, fondant sugar. It's just pre-portioned and I'm…" Greg Gould replied Apr 15 to Buttercreams	9	Apr 15 Reply by Andy Ciordia
"Any recipes for buttercreams I can pipe into molds?" Greg Gould replied Apr 15 to Buttercreams	9	Apr 15 Reply by Andy Ciordia
"It's all on the back of the package. I don't have a pack near me, but I think it's…" Greg Gould replied Apr 10 to Buttercreams	9	Apr 15 Reply by Andy Ciordia
"It was a loose connection on the circuit board and it's up and running. Whew." Greg Gould replied Mar 26 to ACMC Help!	1	Mar 26 Reply by Greg Gould
"My only problem with this method is that it sets up fast. It's usually faster than…" Greg Gould replied Mar 20 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"http://www.amazon.com/Fine-Chocolates-Great-Experience-Extending/dp/9020990209/ref=s…" Greg Gould replied Mar 20 to long shelf life fillings	16	Mar 20 Reply by Greg Gould
"I recently bought the book "Fine Experiences, Great Chocolate 3 - Extending Shelf Li…" Greg Gould replied Mar 20 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"Yes. Cool the cream to about 90 degrees." Greg Gould replied Mar 20 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"I use CK brand Dry Fondant Mix in a bag with some invertase. You can't get any easi…" Greg Gould replied Mar 20 to Buttercreams	9	Apr 15 Reply by Andy Ciordia
"Search the forum for shelf life and extending shelf life." Greg Gould replied Feb 12 to Store and manage truffles	1	Feb 12 Reply by Greg Gould

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Greg Gould's Discussions (34)

"The package is just one ingredient, fondant sugar. It's just pre-portioned and I'm…"

"Any recipes for buttercreams I can pipe into molds?"

"It's all on the back of the package. I don't have a pack near me, but I think it's…"

"It was a loose connection on the circuit board and it's up and running. Whew."

"My only problem with this method is that it sets up fast. It's usually faster than…"

"http://www.amazon.com/Fine-Chocolates-Great-Experience-Extending/dp/9020990209/ref=s…"

"I recently bought the book "Fine Experiences, Great Chocolate 3 - Extending Shelf Li…"

"Yes. Cool the cream to about 90 degrees."

"I use CK brand Dry Fondant Mix in a bag with some invertase. You can't get any easi…"

"Search the forum for shelf life and extending shelf life."

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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)