The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (193)

Discussions Replied To (119) Replies Latest Activity

"If you're talking about Tom's 60 nibs, 30 sugar and 10 cocoa butter, that is a 70% c…"

Gap replied yesterday to Adding Cacao Butter

10 yesterday
Reply by Cat Ankerson

"Thanks Michael - I guess it's always possible to catch staff on a bad day (everyone'…"

Gap replied on Monday to Afternoon in Paris suggestions?

5 on Monday
Reply by Gap

"Anything in particular you didn't enjoy about Ducasse's? I'm heading over for a coup…"

Gap replied on Sunday to Afternoon in Paris suggestions?

5 on Monday
Reply by Gap

"I'm only guessing here, I don't have any scientific basis for saying this, but: - mi…"

Gap replied Jul 16 to Melting Machine & Warm Milk

1 Jul 16
Reply by Gap

"Great result Mark"

Gap replied Jul 15 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"On that side of town is Jaques Genin (chocolate and pastries), L'eclair de Genie (ec…"

Gap replied Jun 16 to Afternoon in Paris suggestions?

5 on Monday
Reply by Gap

"Before roasting"

Gap replied Jun 3 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"Here's a starting point for looking at the cut test Sebastian refers to for your bea…"

Gap replied Jun 3 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"And another discussion here http://www.thechocolatelife.com/forum/topics/aging-choco…"

Gap replied May 21 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

"There's a good discussion on aging chocolate here http://chocolatetalk.proboards.com…"

Gap replied May 20 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

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