The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (193)

Discussions Replied To (119) Replies Latest Activity

"Yes, I enjoyed it a lot and found it very interesting as well."

Gap replied Jan 5, 2013 to Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

30 Dec 25, 2013
Reply by Ravi Goojha

"A long but interesting article on Pearson and Maranon here: http://www.c-spot.com/ca…"

Gap replied Jan 3, 2013 to Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

30 Dec 25, 2013
Reply by Ravi Goojha

"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

20 Jun 2
Reply by Adriennne Henson

"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

20 Jun 2
Reply by Adriennne Henson

"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

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