Gap's Discussions (141)

View

Discussions Replied To (86)	Replies	Latest Activity
"It is of interest to me - buying small lots of cocoa beans. I saved this thread for…" Gap replied Apr 27 to Small quantity of cocoa beans for sale (I want to buy)	16	Apr 30 Reply by Makoto Takemiya
"Interesting question Ruth. I think I have read that it is possible but I am not even…" Gap replied Apr 10 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"My understanding is this is the same issue with bars marked, for example, as Criollo…" Gap replied Apr 10 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"From what I've read (which admittedly is limited) there doesn't appear to be a "stan…" Gap replied Apr 9 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"That's a good point actually re the Champion - even though I have one, I don't pre-g…" Gap replied Apr 5 to Chomping at the bit, but I'd like some advice first...	8	Apr 5 Reply by Thomas Snyder
"I have been told that heating chocolate to max working temp is best when enrobing cu…" Gap replied Apr 5 to Truffle Trouble	13	Apr 16 Reply by Daniela Vasquez
"Depends how much you want to make and your budget. I have a Melanger (I use a Premi…" Gap replied Apr 5 to Chomping at the bit, but I'd like some advice first...	8	Apr 5 Reply by Thomas Snyder
"I use my Mol d"Art melting tank. Ihave a 6kg tank and find it hold the gun and 4-5 c…" Gap replied Apr 3 to Heating cabinet for chocolate airbrush	4	Apr 6 Reply by Kerry
"A melter (such as a Mol d'Art is used for keeping chocolate at working temp. It melt…" Gap replied Apr 3 to Holding working temperature; tips? Difference between tempering machine and a melter	3	Apr 6 Reply by Kaydee Kreitlow
"Hi Donna, sorry, but I can't picture what you mean by the hinges but I haven't seen…" Gap replied Mar 26 to Can anyone help me with how to use this metal egg mold?	11	Mar 27 Reply by Donna Roesink

‹ Previous
1
2
3
…
9
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	melanger necessary?
2	losing temper w/tempering
3	packaging for wholesale
4	Choosing the right chocolate?
5	Opening a retail chocolate shop

RSS
View All

Badges | Report an Issue | Terms of Service

Gap's Discussions (141)

"It is of interest to me - buying small lots of cocoa beans. I saved this thread for…"

"Interesting question Ruth. I think I have read that it is possible but I am not even…"

"My understanding is this is the same issue with bars marked, for example, as Criollo…"

"From what I've read (which admittedly is limited) there doesn't appear to be a "stan…"

"That's a good point actually re the Champion - even though I have one, I don't pre-g…"

"I have been told that heating chocolate to max working temp is best when enrobing cu…"

"Depends how much you want to make and your budget. I have a Melanger (I use a Premi…"

"I use my Mol d"Art melting tank. Ihave a 6kg tank and find it hold the gun and 4-5 c…"

"A melter (such as a Mol d'Art is used for keeping chocolate at working temp. It melt…"

"Hi Donna, sorry, but I can't picture what you mean by the hinges but I haven't seen…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop