Kerry's Discussions (190)

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Discussions Replied To (183)	Replies	Latest Activity
"I second the PMCA/NCA panning course. It was an excellent course. You've got to lov…" Kerry replied Mar 6, 2010 to Chocolate Panning, process and equipment	23	Mar 10 Reply by steve
"Try Tomric in Buffalo. Just out of curiosity - is the overseas company you are usin…" Kerry replied Feb 14, 2010 to Custom Chocolate Molds	6	May 5 Reply by Melanie Boudar
"re 2. Indeed you can melt the chocolate in the microwave and then put it in a melter…" Kerry replied Feb 14, 2010 to Display cases	16	Jan 13 Reply by mary amsterdam
"These all sound quite fabulous!" Kerry replied Jan 23, 2010 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert
"The little blemishes you see are called tin mite. You can try carefully polishing wi…" Kerry replied Jan 8, 2010 to Metal Mold Refinishing	8	Jan 10, 2010 Reply by Steve Kurz
"Kind of odd - and incongruent with the cut glass chandelier." Kerry replied Dec 25, 2009 to Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District	5	Dec 25, 2009 Reply by Kerry
"Chocolat-chocolat carries them. http://www.chocolat-chocolat.com/home/chocolate-mold…" Kerry replied Dec 25, 2009 to hollow truffle molds	6	Nov 1, 2012 Reply by Daniela Vasquez
"Here is a vibrating table I made from a vibrating hassock that I purchased at a st…" Kerry replied Dec 25, 2009 to Small, Cheap Shaker Table	3	Dec 25, 2009 Reply by Kerry
"That would be a confectionery funnel - not actually all that useful for chocolate, g…" Kerry replied Dec 12, 2009 to Small equipment for pouring chocolate.	9	Dec 18, 2009 Reply by Rich
"Like Carol says, bottom first, then cut. You can punch out about 3 centers before tu…" Kerry replied Nov 18, 2009 to using ganache cutters	3	Nov 18, 2009 Reply by Tien Chiu

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1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
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4	Emerging Chocolatier with questions.
5	financing a chocolate shop

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Kerry's Discussions (190)

"I second the PMCA/NCA panning course. It was an excellent course. You've got to lov…"

"Try Tomric in Buffalo. Just out of curiosity - is the overseas company you are usin…"

"re 2. Indeed you can melt the chocolate in the microwave and then put it in a melter…"

"These all sound quite fabulous!"

"The little blemishes you see are called tin mite. You can try carefully polishing wi…"

"Kind of odd - and incongruent with the cut glass chandelier."

"Chocolat-chocolat carries them. http://www.chocolat-chocolat.com/home/chocolate-mold…"

"Here is a vibrating table I made from a vibrating hassock that I purchased at a st…"

"That would be a confectionery funnel - not actually all that useful for chocolate, g…"

"Like Carol says, bottom first, then cut. You can punch out about 3 centers before tu…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop