Alan McClure's Discussions (73)

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Discussions Replied To (72)	Replies	Latest Activity
"IMO all of Arthur Knapp's books on cacao/cocoa and chocolate are worth reading." Alan McClure replied May 23, 2010 to "Cocoa and Chocolate Their History from Plantation to Consumer"	9	May 25, 2010 Reply by heather andall
"I was with you until the part where you said that "some produce chocolate from the b…" Alan McClure replied May 20, 2010 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"Sorry, I didn't notice that you used Agave syrup. Can you give us the whole formula…" Alan McClure replied May 4, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers
"What do you mean by: "tried to temper raw chocolate at 115 F today?" Chocolate will…" Alan McClure replied May 3, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers
"To have a larger spot you'll need less contraction of the finished piece. Less contr…" Alan McClure replied Apr 7, 2010 to molding	2	Apr 7, 2010 Reply by dale montondo
"Nothing like this exists that I have ever seen. Cacao/chocolate is many decades behi…" Alan McClure replied Mar 25, 2010 to Cacao Info Resources?	17	Apr 8, 2010 Reply by María Soledad Troya
"I'm not saying anything here that hasn't been said, but I can also assure you that t…" Alan McClure replied Feb 4, 2010 to Dealing with mold release marks	15	Feb 17, 2010 Reply by Mike
"What kind of molds do you have? Thin/flexible, or rigid? Alan" Alan McClure replied Feb 3, 2010 to Dealing with mold release marks	15	Feb 17, 2010 Reply by Mike
"Amedei no longer has distribution through its former US distributor. Until they figu…" Alan McClure replied Jan 25, 2010 to Amedei Distribution	8	Jul 1, 2010 Reply by Walter Plante
"Hello, This might help: http://patric-chocolate.blogspot.com/2009/05/single-malt-sc…" Alan McClure replied Oct 27, 2009 to Tips for pairing chocolate and whisky?	4	Nov 3, 2009 Reply by Evert-Jan De Kort (Choqoa.com)

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1	melanger necessary?
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Alan McClure's Discussions (73)

"IMO all of Arthur Knapp's books on cacao/cocoa and chocolate are worth reading."

"I was with you until the part where you said that "some produce chocolate from the b…"

"Sorry, I didn't notice that you used Agave syrup. Can you give us the whole formula…"

"What do you mean by: "tried to temper raw chocolate at 115 F today?" Chocolate will…"

"To have a larger spot you'll need less contraction of the finished piece. Less contr…"

"Nothing like this exists that I have ever seen. Cacao/chocolate is many decades behi…"

"I'm not saying anything here that hasn't been said, but I can also assure you that t…"

"What kind of molds do you have? Thin/flexible, or rigid? Alan"

"Amedei no longer has distribution through its former US distributor. Until they figu…"

"Hello, This might help: http://patric-chocolate.blogspot.com/2009/05/single-malt-sc…"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm