The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (202)

Discussions Replied To (124) Replies Latest Activity

"To me that just looks like well tempered chocolate"

Gap replied Apr 17, 2012 to BRIGHTNESS ON CHOCOLATE

21 Oct 6, 2012
Reply by Sebastian

"Hi Brad,   thanks for clearing that up - I would agree with you on the not drinking…"

Gap replied Apr 16, 2012 to "We Eat With Our Eyes." Hmmmm.... I'm not convinced.

11 Apr 18, 2012
Reply by Stu Jordan

""Given my stance that the driving force behind what we do is customer service and pr…"

Gap replied Apr 16, 2012 to "We Eat With Our Eyes." Hmmmm.... I'm not convinced.

11 Apr 18, 2012
Reply by Stu Jordan

"The left over coloured cocoa butter can be re-used whenever you want. just re-melt i…"

Gap replied Apr 9, 2012 to Makig transfer sheets with acetates and cocoa butter

12 Apr 9, 2012
Reply by Gap

"I use 5-10% fat soluble colour in cocoa butter (so for 100g of cocoa butter, I add 5…"

Gap replied Apr 9, 2012 to Makig transfer sheets with acetates and cocoa butter

12 Apr 9, 2012
Reply by Gap

"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

147 Aug 5
Reply by Gabriel

"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

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