Gap's Discussions (142)

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Discussions Replied To (87)	Replies	Latest Activity
"Great - thanks for your response." Gap replied Dec 30, 2012 to Cocoa bean diagnosis	2	Dec 30, 2012 Reply by Gap
"The commercial gianduja I use gets stored at room temperature (usually in a dark cup…" Gap replied Dec 17, 2012 to Do I need to store my home made gianduja in the refrigerator?	3	Dec 20, 2012 Reply by Scott
"I think the actual making of chocolate could even be broken into seperate courses it…" Gap replied Dec 17, 2012 to Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more	16	Jan 4 Reply by Brad Churchill
"Only my opinion, but I wouldn't have thought 3 days is enough to teach someone to ma…" Gap replied Dec 16, 2012 to Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more	16	Jan 4 Reply by Brad Churchill
"I've seen people do it with just food-safe paper (straight onto the chocolate). Also…" Gap replied Dec 9, 2012 to Chocolate bar packaging for lazy people	7	Dec 14, 2012 Reply by mary amsterdam
"I can't remember the exact numbers, but from memory the shelf life of uncoated truff…" Gap replied Nov 27, 2012 to Is it safe to make truffles without enrobing?	9	Dec 5, 2012 Reply by Lana
"Yep, temper to 27C" Gap replied Nov 25, 2012 to Is it worth tempering gianduja?	3	Nov 25, 2012 Reply by Gap
"2kg is pretty much the smallest amount I use in mine." Gap replied Nov 19, 2012 to How much chocolate for my melter	2	Nov 28, 2012 Reply by Daniela Vasquez
"Here is a link to the article http://travel.nytimes.com/2012/11/11/travel/a-chocolat…" Gap replied Nov 11, 2012 to Chocolate Tours in the Caribbean - NYT Article	2	Nov 11, 2012 Reply by Gap
"I used dark malt extract from a brewing store. I initially used 3% and, for dark mal…" Gap replied Nov 11, 2012 to Lactose added separately to Milk Chocolate?	19	Dec 24, 2012 Reply by Linus Daniel

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Gap's Discussions (142)

"Great - thanks for your response."

"The commercial gianduja I use gets stored at room temperature (usually in a dark cup…"

"I think the actual making of chocolate could even be broken into seperate courses it…"

"Only my opinion, but I wouldn't have thought 3 days is enough to teach someone to ma…"

"I've seen people do it with just food-safe paper (straight onto the chocolate). Also…"

"I can't remember the exact numbers, but from memory the shelf life of uncoated truff…"

"Yep, temper to 27C"

"2kg is pretty much the smallest amount I use in mine."

"Here is a link to the article http://travel.nytimes.com/2012/11/11/travel/a-chocolat…"

"I used dark malt extract from a brewing store. I initially used 3% and, for dark mal…"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate