The Chocolate Life

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Kerry's Discussions (190)

Discussions Replied To (183) Replies Latest Activity

"I'm with Adam G on this - as chocolate cools the latent heat of crystallization give…"

Kerry replied Mar 29, 2012 to Molded Chocolates - Tempering and Bloom

2 Mar 29, 2012
Reply by Kerry

"I used to have a sinsation - which is what has become the revolation - but I don't r…"

Kerry replied Mar 25, 2012 to Help with chocolate setting (Bittersweet) (PICS)

13 Mar 30, 2012
Reply by david smith

"So you tempered with your Revolation?  What settings did you use? "

Kerry replied Mar 25, 2012 to Help with chocolate setting (Bittersweet) (PICS)

13 Mar 30, 2012
Reply by david smith

"There was a demo day at Humber College in Toronto a month or so back - Philippe Vanc…"

Kerry replied Mar 25, 2012 to Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

7 Mar 25, 2012
Reply by Kerry

"It's all about producing the correct type of crystals in the cocoa butter so that wh…"

Kerry replied Mar 24, 2012 to Help with chocolate setting (Bittersweet) (PICS)

13 Mar 30, 2012
Reply by david smith

"Yup - tempering is the solution to your problem.  And welcome to the forums Erica.  "

Kerry replied Mar 24, 2012 to Help with chocolate setting (Bittersweet) (PICS)

13 Mar 30, 2012
Reply by david smith

"Not positive but this might be the same mold at Chocolat-chocolat  http://www.choco…"

Kerry replied Feb 28, 2012 to 2-Piece Rabbit Molds

5 Feb 28, 2012
Reply by Kerry

"Marcus, Perfect is Canadian.  Not sure if they wire for Europe or not.  There is a…"

Kerry replied Feb 26, 2012 to ChocoMa E220... anyones thoughts on the best small scale Enrobing system?!

7 Feb 26, 2012
Reply by Kerry

"Goat's milk contains essentially the same percentage of lactose as cow's milk - so i…"

Kerry replied Feb 25, 2012 to Cream Filling

19 Mar 1, 2012
Reply by Gita Schurder

"Here is a link to that thread Sebastian mentioned - http://forums.egullet.org/index.…"

Kerry replied Feb 25, 2012 to Food Grade Printer

2 Feb 25, 2012
Reply by Kerry

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