The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Kerry's Discussions (206)

Discussions Replied To (198) Replies Latest Activity

"I'm looking at your working temperature - you say you seed down to 34 to 36 and that…"

Kerry replied Dec 20, 2013 to Tempering Chocolate - Soft chocolate due to too fast tempering?

13 Jan 8
Reply by Lee

"Do you have a way of checking the temperature of your thermometer or perhaps using a…"

Kerry replied Dec 16, 2013 to hello from french guiana

12 Dec 17, 2013
Reply by angenieux drupa

"Sounds on the surface like it should work.  When you get down to 27 C - how thick is…"

Kerry replied Dec 16, 2013 to hello from french guiana

12 Dec 17, 2013
Reply by angenieux drupa

"I was able to find a picture online of the 'taps' - looks like any sort of automatic…"

Kerry replied Dec 15, 2013 to Continuously tempering machine (tap) & custom chocolate bars?

2 Dec 15, 2013
Reply by Clay Gordon

"Drupa, It sounds like your problem is in the tempering - it's challenging to temper…"

Kerry replied Dec 15, 2013 to hello from french guiana

12 Dec 17, 2013
Reply by angenieux drupa

"I find that starting with the ratios in Greweling's book and varying the flavours wo…"

Kerry replied Nov 2, 2013 to How to create a recipe og chocolate?

3 Nov 4, 2013
Reply by Sebastian

"Haven't tried it but this looks to have potential - http://www.adventuresofaglutenfr…"

Kerry replied Jul 14, 2013 to recipe

1 Jul 14, 2013
Reply by Kerry

"I second the Mold'art.  I have 3.  I like the capacity and ease of dumping back into…"

Kerry replied May 19, 2013 to Tempering Machine VS Melter

7 May 22, 2013
Reply by Arun Bhargava

"We got some fabulous transfer sheets for our recent chocolate workshop from ChocoTra…"

Kerry replied May 17, 2013 to Where to buy transfer sheets (USA)

6 May 20, 2013
Reply by Veronique

"Some folks use a excalibur dehydrator.  I've been eyeing reptile incubators lately!"

Kerry replied Apr 6, 2013 to Heating cabinet for chocolate airbrush

4 Apr 6, 2013
Reply by Kerry

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