The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Gap's Discussions (208)

Discussions Replied To (130) Replies Latest Activity

"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

"Sorry - posted this in the wrong discussion y'day. Page 3 of this article might come…"

Gap replied Oct 24, 2012 to Identifying couverture chocolate

4 Oct 24, 2012
Reply by Gap

"Fine Chocolates 3 by Wybauw is a great book on how to extend the shelf life of choco…"

Gap replied Oct 24, 2012 to Sunflower Lecithin

2 Oct 24, 2012
Reply by Gap

"Try this link: http://en.wikipedia.org/wiki/Types_of_chocolate Under the European Un…"

Gap replied Oct 24, 2012 to Identifying couverture chocolate

4 Oct 24, 2012
Reply by Gap

"When I mix a gianduja at home from commercially available products, I use ~50% milk…"

Gap replied Oct 22, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"Thanks cheebs - that's what I was curious about. When I've "made" a gianduja for cho…"

Gap replied Oct 21, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"cheebs - do you caramelise the hazelnuts first and then grind them down for your gia…"

Gap replied Oct 20, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"I think I understand your question but I might have it wrong. If you're filling a ba…"

Gap replied Oct 3, 2012 to How do you do it?

8 Oct 3, 2012
Reply by Donny Gagliardi

"Some chocolate will stick to the sides when you turn it upside down and will not run…"

Gap replied Oct 3, 2012 to How do you do it?

8 Oct 3, 2012
Reply by Donny Gagliardi

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