The Chocolate Life

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Gap's Discussions (193)

Discussions Replied To (119) Replies Latest Activity

"Spreading chocolate onto the acetate can melt/smudge part of the design - you can wo…"

Gap replied Apr 4, 2012 to Makig transfer sheets with acetates and cocoa butter

12 Apr 9, 2012
Reply by Gap

"When I do this I: - Clean the acetate sheet with cotton wool - Make sure your colour…"

Gap replied Apr 3, 2012 to Makig transfer sheets with acetates and cocoa butter

12 Apr 9, 2012
Reply by Gap

"Paul Young's marmite truffle"

Gap replied Apr 3, 2012 to Weird Flavors and Inclusions in Chocolate

145 Jul 3
Reply by The Chocolate Tourist

"Interesting post here http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or…"

Gap replied Mar 15, 2012 to The best way to include coffee into chocolate

5 Mar 15, 2012
Reply by Gap

"Should have added: when you make your shells (and fill if desired), don't back them…"

Gap replied Mar 14, 2012 to Question on using double molds

5 Mar 19, 2012
Reply by david smith

"I think I have seen this mould before and it is a standard type mould that just happ…"

Gap replied Mar 14, 2012 to Question on using double molds

5 Mar 19, 2012
Reply by david smith

"Just to put my 2c worth in - I often use passionfruit puree direct onto milk chocola…"

Gap replied Feb 28, 2012 to Cream Filling

19 Mar 1, 2012
Reply by Gita Schurder

"or coconut cream if you want a coconut/tropical flavour"

Gap replied Feb 15, 2012 to Cream Filling

19 Mar 1, 2012
Reply by Gita Schurder

"As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the tr…"

Gap replied Nov 16, 2011 to Question regarding transfer sheets

4 Nov 19, 2011
Reply by Kris Schoofs

"I do remember reading some literature once which suggested colour can change a perso…"

Gap replied Oct 20, 2011 to One Bar, Two Bar, Red Bar.....

15 Nov 17, 2011
Reply by Ice Blocks!

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