The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (215)

Discussions Replied To (136) Replies Latest Activity

"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

13 Aug 15
Reply by Mark Allan

"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

13 Aug 15
Reply by Mark Allan

"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

13 Aug 15
Reply by Mark Allan

"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

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