The Chocolate Life

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Mike's Discussions (89)

Discussions Replied To (54) Replies Latest Activity

"12C?  That is probably way too cold for your chocolate.  Try getting them to within…"

Mike replied Oct 14 to Streaked bars

10 Nov 1
Reply by Russ Apotheker

"Can you clarify---is it the air side or the mold side that gets streaks? If its the…"

Mike replied Oct 12 to Streaked bars

10 Nov 1
Reply by Russ Apotheker

"A good way to decide is to figure out A) if sales for you is their only gig, and B)…"

Mike replied Jul 16 to Salesperson

7 Aug 1
Reply by Krista

"If I had a set up to make a 75% chocolate that allowed me to roll refine a ~50:50 mi…"

Mike replied Jul 13 to roll refining

10 Jul 13
Reply by Mike

"Will the cocoa butter still be squeezed out if the paste (or the rollers) is at a lo…"

Mike replied Jul 10 to roll refining

10 Jul 13
Reply by Mike

"I don't have any plans for a 100% bar, but I wanted to use that as an extreme exampl…"

Mike replied Jul 8 to roll refining

10 Jul 13
Reply by Mike

"With the fat content you mention, would it be impossible to refine a 100% (liquor on…"

Mike replied Jul 7 to roll refining

10 Jul 13
Reply by Mike

"Thanks for the feedback.  I will eventually have a mill to produce liquor, so then I…"

Mike replied Jul 6 to roll refining

10 Jul 13
Reply by Mike

"These guys could probably do it for you: www.flairpackaging.com If it needs to be a…"

Mike replied May 26 to Looking for custom printed bar wrapping, example provided

3 May 29
Reply by Ash Maki

"Also, if you can find it, Moffat makes (or used to) cookie racks for their ovens tha…"

Mike replied May 13 to Superheated steam roasters

15 May 28
Reply by Ash Maki

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