The Chocolate Life

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Kerry's Discussions (206)

Discussions Replied To (198) Replies Latest Activity

"Perhaps tempering it by hand so that you don't need seed?"

Kerry replied Mar 10, 2013 to Saving a batch at home (doesn't temper/solidify properly)

1 Mar 10, 2013
Reply by Kerry

"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

"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

"215 grams of hazelnut paste (not sweetened) mixed with 500 grams of tempered milk ch…"

Kerry replied Nov 30, 2012 to Milk chocolate praline centres

2 Dec 1, 2012
Reply by Mark Stickley

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