The Chocolate Life

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Adam G.'s Discussions (12)

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Discussions Replied To (12) Replies Latest Activity

"http://chocolatealchemy.com/2012/11/07/ask-the-alchemist-11/"

Adam G. replied Dec 20, 2012 to Winnowing equipment for hobbyist

 4 Dec 24, 2012
Reply by Clay Gordon

"http://www.ecolechocolat.com/"

Adam G. replied Dec 11, 2012 to Chocolate courses or schools

 7 Jan 14
Reply by Neha Dwivedi

"Well, remove everything from the list of ingredients for the dark chocolate bar with…"

Adam G. replied Nov 30, 2012 to Your take on: Organic Cacao Nibs, Organic Dark Chocolate, and Health ?

 3 Dec 2, 2012
Reply by Jeffray D. Gardner

"Chocolate stores best at around mid to high 50*F. Refrigerators are generally colder…"

Adam G. replied Aug 20, 2012 to why does my chocolate become grainy

 5 Aug 24, 2012
Reply by Andy Ciordia

"George is correct, refrigerators are generally too cold for storing chocolate. A gra…"

Adam G. replied Aug 2, 2012 to why does my chocolate become grainy

 5 Aug 24, 2012
Reply by Andy Ciordia

"COCOAROMA is no longer in print but you can order back issues."

Adam G. replied Apr 30, 2012 to Chocolate publications

 2 Apr 30, 2012
Reply by Daniel Mollsen

"It sounds like you need to cool the chocolate down quicker. If it's not quick enough…"

Adam G. replied Mar 29, 2012 to Molded Chocolates - Tempering and Bloom

 2 Mar 29, 2012
Reply by Kerry

"http://www.cocoapodshop.com/"

Adam G. replied Feb 15, 2012 to Cocoa pods

 9 Mar 23
Reply by Sebastian

"Amano Chocolate suggests garden mulch: "Today, cocoa bean husk is sold or even given…"

Adam G. replied Dec 23, 2011 to Cocoa Beans Shells, What can you do with it?

 6 Jan 3, 2012
Reply by Keith Ayoob

"Thank, Ben."

Adam G. replied Dec 21, 2011 to cacao percentages

 9 Mar 22, 2012
Reply by Predrag Miladinovic

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Top Discussions 

1 melanger necessary?

melanger necessary?
2 Emerging Chocolatier with questions.

Emerging Chocolatier with questions.
3 Where to buy transfer sheets (USA)

Where to buy transfer sheets (USA)
4 Tempering Machine VS Melter

Tempering Machine VS Melter
5 Choosing the right chocolate?

Choosing the right chocolate?

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