Rodney Nikkels's Discussions (20)

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Discussions Replied To (20)	Replies	Latest Activity
"Hi Brian, Just for your info, I'm since some three years not involved in Original B…" Rodney Nikkels replied Mar 20, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"Hi Brian, Thanks for the clarification!But how do you the cocoa is the "rarest", yo…" Rodney Nikkels replied Mar 19, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"Dear Brad, I've met Mr Brian some years ago in Piura, where we were organising a wo…" Rodney Nikkels replied Mar 18, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"To all, Just form a side-line, this whole discussion is not really interesting to b…" Rodney Nikkels replied Mar 2, 2012 to Selmi tempering machine question	16	Mar 2, 2012 Reply by Clay Gordon
"Dear Panod, Perhaps you could try to increase the temperature upto 75 degrees Celci…" Rodney Nikkels replied Feb 15, 2012 to A lot of Acid	11	Feb 21, 2012 Reply by Sebastian
"Hi Clay, You're right, it is a very sad story and this should have been avoided. I…" Rodney Nikkels replied Jan 10, 2012 to Fair Trade USA to split from FLO/FI	5	Jan 10, 2012 Reply by Rodney Nikkels
"Hi Brad, Interesting to read! You mention your porcelana is so acidic, but why is i…" Rodney Nikkels replied Dec 18, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"Dear Daniel, We tested also some DR beans (organic), did two roastings, one startin…" Rodney Nikkels replied Dec 14, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"Dear Matt, Although I don't know the color ex (we have the selmi one system, the sm…" Rodney Nikkels replied Dec 4, 2011 to Selmi tempering machine question	16	Mar 2, 2012 Reply by Clay Gordon
"I quickly checked the web-site (perhaps it's not the correct one), but the Maison Ca…" Rodney Nikkels replied Oct 28, 2011 to Nestlé’s new Maison Cailler brand	6	Nov 1, 2011 Reply by Brad Churchill

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Rodney Nikkels's Discussions (20)

"Hi Brian, Just for your info, I'm since some three years not involved in Original B…"

"Hi Brian, Thanks for the clarification!But how do you the cocoa is the "rarest", yo…"

"Dear Brad, I've met Mr Brian some years ago in Piura, where we were organising a wo…"

"To all, Just form a side-line, this whole discussion is not really interesting to b…"

"Dear Panod, Perhaps you could try to increase the temperature upto 75 degrees Celci…"

"Hi Clay, You're right, it is a very sad story and this should have been avoided. I…"

"Hi Brad, Interesting to read! You mention your porcelana is so acidic, but why is i…"

"Dear Daniel, We tested also some DR beans (organic), did two roastings, one startin…"

"Dear Matt, Although I don't know the color ex (we have the selmi one system, the sm…"

"I quickly checked the web-site (perhaps it's not the correct one), but the Maison Ca…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter