The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (193)

Discussions Replied To (119) Replies Latest Activity

"OK - Anvers got some back in stock in the past month or so (having sold out previous…"

Gap replied Feb 24 to Group Review - Fortunato #4

24 Jul 14
Reply by Vera Hofman

"Thanks Brian"

Gap replied Jan 20 to Group Review - Fortunato #4

24 Jul 14
Reply by Vera Hofman

"Clay - like most people I've heard the back story and know of the chocolate, but hav…"

Gap replied Jan 7 to Group Review - Fortunato #4

24 Jul 14
Reply by Vera Hofman

"I have only seen them on the Net, but you could ty these guys http://spencercocoa.co…"

Gap replied Nov 25, 2013 to Cacao beans

5 Nov 25, 2013
Reply by Tom

"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

4 Jun 20
Reply by Laura Marion

"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

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