Gap's Discussions (141)

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Discussions Replied To (86)	Replies	Latest Activity
"Must agree with what Jeff has to say about panning. Really is something you need to…" Gap replied Sep 22, 2011 to kitchen aide panning machine	7	Sep 24, 2011 Reply by Kerry
"I was taught a technique where you pour it hot onto a large silpat. Fold the silpat…" Gap replied Sep 21, 2011 to Fondant creamer	5	Sep 24, 2011 Reply by Mark Heim
"second that" Gap replied Sep 21, 2011 to Fondant creamer	5	Sep 24, 2011 Reply by Mark Heim
"Keep us posted Tim - I'm keen to try them" Gap replied Sep 8, 2011 to Daintree Estates - Australia gets another bean-to-bar chocolate maker	32	Jun 27, 2012 Reply by Ice Blocks!
"If you are talking about wastage from melting chocolate, tempering it and then makin…" Gap replied Jul 4, 2011 to Wastage	2	Jul 5, 2011 Reply by Magrietha Hendrika du Plessis
"The colouring should not be affecting the taste. You need fat soluble coluring, not…" Gap replied Jun 17, 2011 to White chocolate instead of cocoa butter on molds	10	Jun 27, 2011 Reply by antonino allegra
"Everyone has their own opinions on things like this, but I'll have a go at answering…" Gap replied Jun 6, 2011 to Questions regarding tempering & molding	9	Jun 23, 2011 Reply by Matthew W.
"I use the Mol d'Art but it is not a tempering machine. It holds the chocolate at a s…" Gap replied Apr 12, 2011 to Mol d'Art 6 kg Chocolate Tempering Machine	12	Oct 20, 2012 Reply by Ankur Bhargava
"I have seen recent advertising from Callebaut still keeping the distinct Chocovic br…" Gap replied Feb 23, 2011 to Is Chocovic really going out of production?	5	Mar 3, 2011 Reply by Clay Gordon
"I'm not a scientist so someone might jump in here and correct me, but my uderstandin…" Gap replied Dec 8, 2010 to Why does chocolate overcrystalize	3	Dec 8, 2010 Reply by Nat

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1	melanger necessary?
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Gap's Discussions (141)

"Must agree with what Jeff has to say about panning. Really is something you need to…"

"I was taught a technique where you pour it hot onto a large silpat. Fold the silpat…"

"second that"

"Keep us posted Tim - I'm keen to try them"

"If you are talking about wastage from melting chocolate, tempering it and then makin…"

"The colouring should not be affecting the taste. You need fat soluble coluring, not…"

"Everyone has their own opinions on things like this, but I'll have a go at answering…"

"I use the Mol d'Art but it is not a tempering machine. It holds the chocolate at a s…"

"I have seen recent advertising from Callebaut still keeping the distinct Chocovic br…"

"I'm not a scientist so someone might jump in here and correct me, but my uderstandin…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm