The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (172)

Discussions Replied To (108) Replies Latest Activity

"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

"I refined for 24 hours and the texture was smooth - no mouthfeel difference. It was…"

Gap replied Nov 11, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"FWIW - the sugar makeup of my recipe being 1/3 lactose and 2/3 sucrose worked quite…"

Gap replied Nov 9, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"I think a few people have touched on this in various ways, but an important part of…"

Gap replied Nov 8, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

76 Feb 24
Reply by Clay Gordon

"I made this recipe last weekend and enjoyed it   Cocoa butter - 33% Sugar - 36% Skim…"

Gap replied Nov 1, 2012 to White chocolate

4 Nov 29, 2012
Reply by Sebastian

"OK, thanks Felipe. I was going to give it a try this weekend with 1/3 of the sugar b…"

Gap replied Nov 1, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"Felipe - did you end up trying to add lactose to your milk chocolate? What is a good…"

Gap replied Oct 27, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"OK, thanks Sebastian."

Gap replied Oct 27, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"I'm sure everyone has their own way of doing it. For me, I use hot water that melts…"

Gap replied Oct 25, 2012 to Care and feeding of chocolate bar molds

2 Nov 1, 2012
Reply by Greg Gould

"When people talk about adding malt to chocolate, are they referring to malt extract/…"

Gap replied Oct 25, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

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