Gap's Discussions (142)

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Discussions Replied To (87)	Replies	Latest Activity
"Paul Young's marmite truffle" Gap replied Apr 3, 2012 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert
"Interesting post here http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or…" Gap replied Mar 15, 2012 to The best way to include coffee into chocolate	5	Mar 15, 2012 Reply by Gap
"Should have added: when you make your shells (and fill if desired), don't back them…" Gap replied Mar 14, 2012 to Question on using double molds	5	Mar 19, 2012 Reply by david smith
"I think I have seen this mould before and it is a standard type mould that just happ…" Gap replied Mar 14, 2012 to Question on using double molds	5	Mar 19, 2012 Reply by david smith
"Just to put my 2c worth in - I often use passionfruit puree direct onto milk chocola…" Gap replied Feb 28, 2012 to Cream Filling	19	Mar 1, 2012 Reply by Gita Schurder
"or coconut cream if you want a coconut/tropical flavour" Gap replied Feb 15, 2012 to Cream Filling	19	Mar 1, 2012 Reply by Gita Schurder
"As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the tr…" Gap replied Nov 16, 2011 to Question regarding transfer sheets	4	Nov 19, 2011 Reply by Kris Schoofs
"I do remember reading some literature once which suggested colour can change a perso…" Gap replied Oct 20, 2011 to One Bar, Two Bar, Red Bar.....	15	Nov 17, 2011 Reply by Ice Blocks!
"What about coloured flavoured white chocolate bars? The idea of a bright yellow bana…" Gap replied Oct 20, 2011 to One Bar, Two Bar, Red Bar.....	15	Nov 17, 2011 Reply by Ice Blocks!
"Yep, I've done a lot of courses there. The staff are great and very knowledgeable. I…" Gap replied Oct 18, 2011 to Savour Chocolate School in Melbourne	4	Oct 26, 2011 Reply by Stu Jordan

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Gap's Discussions (142)

"Paul Young's marmite truffle"

"Interesting post here http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or…"

"Should have added: when you make your shells (and fill if desired), don't back them…"

"I think I have seen this mould before and it is a standard type mould that just happ…"

"Just to put my 2c worth in - I often use passionfruit puree direct onto milk chocola…"

"or coconut cream if you want a coconut/tropical flavour"

"As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the tr…"

"I do remember reading some literature once which suggested colour can change a perso…"

"What about coloured flavoured white chocolate bars? The idea of a bright yellow bana…"

"Yep, I've done a lot of courses there. The staff are great and very knowledgeable. I…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)