beth campbell's Discussions (27)

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Discussions Replied To (15)	Replies	Latest Activity
"I also wondered if I melt the liquor first and then grind with stones or should i us…" beth campbell replied yesterday to melanger necessary?	14	yesterday Reply by beth campbell
"thanks so much for all you share Clay. It is very informative and I get alot out of…" beth campbell replied yesterday to melanger necessary?	14	yesterday Reply by beth campbell
"yes, I am using dessicant cans to suck moisture out of the bucket of sugar and then…" beth campbell replied on Thursday to melanger necessary?	14	yesterday Reply by beth campbell
"howdy, if by conching you mean grinding the sugar in and blending all ingredients th…" beth campbell replied May 15 to melanger necessary?	14	yesterday Reply by beth campbell
"the temperature range I use is to bring the chocolate up to at least 113 degrees (th…" beth campbell replied Mar 4 to Artisan Chocolate Temperature Curve	17	Mar 10 Reply by Daniela Vasquez
"just wanted to say there are still lots of antioxidents found in roasted cacao and i…" beth campbell replied Mar 1 to Raw Chocolate	27	Mar 1 Reply by beth campbell
"two questions, have you ever tried roasted cacao without refined sugar? Are you com…" beth campbell replied Mar 1 to Raw Chocolate	27	Mar 1 Reply by beth campbell
"Most importantly I am looking for already roasted cacao powder. I have access to al…" beth campbell replied Oct 4, 2012 to where to source cacao powder and paste	2	Oct 4, 2012 Reply by beth campbell
"I am also searching for eco friendly options for packaging on a smaller scale. I am…" beth campbell replied Sep 27, 2012 to Chocolate Bar Packaging Options - Your experience and feedback	6	Sep 28, 2012 Reply by Carol
"your email is not working> I tried and it was returned, left a message maybe yo…" beth campbell replied Sep 25, 2012 to Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador	7	Mar 17 Reply by Jay(Jangwoo) Lee

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beth campbell's Discussions (27)

"I also wondered if I melt the liquor first and then grind with stones or should i us…"

"thanks so much for all you share Clay. It is very informative and I get alot out of…"

"yes, I am using dessicant cans to suck moisture out of the bucket of sugar and then…"

"howdy, if by conching you mean grinding the sugar in and blending all ingredients th…"

"the temperature range I use is to bring the chocolate up to at least 113 degrees (th…"

"just wanted to say there are still lots of antioxidents found in roasted cacao and i…"

"two questions, have you ever tried roasted cacao without refined sugar? Are you com…"

"Most importantly I am looking for already roasted cacao powder. I have access to al…"

"I am also searching for eco friendly options for packaging on a smaller scale. I am…"

"your email is not working> I tried and it was returned, left a message maybe yo…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate