The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (208)

Discussions Replied To (130) Replies Latest Activity

"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

13 Aug 15
Reply by Mark Allan

"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

"Untempered for me as well"

Gap replied May 28, 2013 to To temper or not to temper

6 May 28, 2013
Reply by Colin Green

"Piping bag?"

Gap replied May 21, 2013 to Best Drizzling Method?

3 May 21, 2013
Reply by Laura B

"It is of interest to me - buying small lots of cocoa beans. I saved this thread for…"

Gap replied Apr 27, 2013 to Small quantity of cocoa beans for sale (I want to buy)

16 Apr 30, 2013
Reply by Makoto Takemiya

"Interesting question Ruth. I think I have read that it is possible but I am not even…"

Gap replied Apr 10, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"My understanding is this is the same issue with bars marked, for example, as Criollo…"

Gap replied Apr 10, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"From what I've read (which admittedly is limited) there doesn't appear to be a "stan…"

Gap replied Apr 9, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

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