The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (172)

Discussions Replied To (108) Replies Latest Activity

"Hard to know without your recipe formulation. Also its hard for me to see the issue…"

Gap replied Oct 4, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"This book gives a good introduction to a complex topic http://www.amazon.com/Fine-Ch…"

Gap replied Sep 29, 2013 to Looking for help

3 Oct 10, 2013
Reply by Jennifer

"If you google the Sous Vide Magic unit, you will see some info on how it works. Basi…"

Gap replied Sep 7, 2013 to Conching temperature control in wet grinder

12 Oct 15, 2013
Reply by Paul Picton

"Hi - the heat gun I use goes well over 120 F (it is a professional paint stripper -…"

Gap replied Sep 7, 2013 to Conching temperature control in wet grinder

12 Oct 15, 2013
Reply by Paul Picton

"That's a pretty involved question and depends on a lot of variables. This book gives…"

Gap replied Sep 3, 2013 to Pottasium Sorbate or Sorbitol

2 Sep 5, 2013
Reply by Akua Obenewaa Donkor

"Alchemist above indicates 150F which, if my maths is right, is 65C"

Gap replied Aug 31, 2013 to Conching temperature control in wet grinder

12 Oct 15, 2013
Reply by Paul Picton

"It can help firm up/set a ganache but will still give a good mouthfeel for the ganac…"

Gap replied Aug 26, 2013 to cocoa butter in ganaches

2 Aug 27, 2013
Reply by Emmanuelle Richy

"I've been experimenting more with this recently. It's not something you need to use…"

Gap replied Aug 13, 2013 to Conching temperature control in wet grinder

12 Oct 15, 2013
Reply by Paul Picton

"eGullet Pastry & Baking section has a fair bit on ice cream http://forums.egulle…"

Gap replied Jul 15, 2013 to A little Off-Topic Ice Cream question

2 Jul 15, 2013
Reply by John Duxbury

"I recently found this 30 minute piece about Mott and the Grenada chocolate factory a…"

Gap replied Jun 23, 2013 to Marking the Passing of an Inspiration: Mott Green

10 Jun 23, 2013
Reply by Gap

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