The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Kerry's Discussions (207)

Discussions Replied To (199) Replies Latest Activity

"Clay - the way that I understand the 3 point curve - is that you cool down the choco…"

Kerry replied Mar 10, 2013 to Artisan Chocolate Temperature Curve

17 Mar 10, 2013
Reply by Daniela Vasquez

"I grabbed a free standing air conditioner unit a year or so ago for doing just this…"

Kerry replied Mar 9, 2013 to How I pan hazelnuts

4 Mar 9, 2013
Reply by Edward J

"Like Daniel says - it's all about the latent heat of crystallization.  As chocolate…"

Kerry replied Mar 9, 2013 to Solid chocolates versus filled bonbons - trouble with setting up properly

3 Mar 10, 2013
Reply by Heather Johnston

"That makes perfect sense.  "

Kerry replied Jan 26, 2013 to Cottage Law now available (again) in California!

4 Jan 26, 2013
Reply by Kerry

"As I understand it though - if you use cream then you are using a 'high risk' food a…"

Kerry replied Jan 25, 2013 to Cottage Law now available (again) in California!

4 Jan 26, 2013
Reply by Kerry

"What temperature is the filling when you dip them? "

Kerry replied Jan 22, 2013 to Problems with finished truffles

1 Jan 22, 2013
Reply by Kerry

"Chocolates by Chloe is also in Montreal - just down the street from Au Pied de Cocho…"

Kerry replied Jan 6, 2013 to Chocolate Shops in Quebec

8 Aug 13, 2013
Reply by Steve Schechner

"Those are actually really high in alcohol - minimum 70% (you can see the numbers if…"

Kerry replied Jan 6, 2013 to Alcohol Concentrates

4 Nov 14, 2013
Reply by Hank Friedman

"Chef Rubber - it's simply white chocolate colouring.  Link here - http://www.shopche…"

Kerry replied Dec 29, 2012 to Titanium Oxide

2 Dec 30, 2012
Reply by Clay Gordon

"Make a little sleeve out of some nice handmade paper. You can still put the bar insi…"

Kerry replied Dec 7, 2012 to Chocolate bar packaging for lazy people

7 Dec 14, 2012
Reply by mary amsterdam

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