George's Discussions (48)

View

Discussions Replied To (14)	Replies	Latest Activity
"The reason why the Selmi will be prone to chocolate build up is because there is no…" George replied Dec 15, 2011 to What's your dream machine?	21	Oct 19, 2012 Reply by Stefano
"Hi jasmine, how did you get on? Did you take the working temperature of the chocolat…" George replied Dec 1, 2011 to Tempering Frustrations	7	Dec 2, 2011 Reply by Brad Churchill
"I'm not familiar with either the chocolate, or the machine you are using, however wh…" George replied Nov 30, 2011 to Tempering Frustrations	7	Dec 2, 2011 Reply by Brad Churchill
"relative humidity and temp seem to be fine.." George replied Nov 30, 2011 to Tempering Frustrations	7	Dec 2, 2011 Reply by Brad Churchill

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.

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

Loading…

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Weird Flavors and Inclusions in Chocolate