Kerry's Discussions (190)

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Discussions Replied To (183)	Replies	Latest Activity
"World Chocolate Master's rules - less than 50% can be sprayed." Kerry replied Feb 25, 2012 to When is there too much color in showpieces?	2	Feb 25, 2012 Reply by Rob Connoley
"Devika, To temper in the thermomix - mix at 37 C until the chocolate is mostly melte…" Kerry replied Jan 18, 2012 to tempering machine for lemon curd????	12	Jan 20, 2012 Reply by Clay Gordon
"Reheat as often as necessary with a heat gun, or add warm untempered chocolate. As…" Kerry replied Nov 26, 2011 to Tempering and "keeping" in temper	3	Nov 29, 2011 Reply by Andrea Bauer
"If it is developing a soapy taste then saponification of either the cocoa butter and…" Kerry replied Nov 26, 2011 to New to Raw Chocolate	8	Nov 28, 2011 Reply by John Benton
"Nope - not the same for sure. It was hard for me to get my hands on it here in Cana…" Kerry replied Oct 27, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Is it apple pectin for pate de fruit you are looking for? " Kerry replied Oct 26, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"www.jkvnl.com is in Holland (but I didn't see they have the mold you are after) http…" Kerry replied Oct 14, 2011 to Dipping cold centers	20	Oct 21, 2011 Reply by Magrietha Hendrika du Plessis
"From JP Wybauw - cooling should be 10º C cooler than your room temperature with a fa…" Kerry replied Oct 13, 2011 to Cooling after molding	2	Oct 14, 2011 Reply by Maria
"Yup - I like the foam best with deli wrap around them to make the snobinettes. " Kerry replied Oct 10, 2011 to Dipping cold centers	20	Oct 21, 2011 Reply by Magrietha Hendrika du Plessis
"Would you consider making your own cups or spheres with your permitted chocolate? M…" Kerry replied Oct 10, 2011 to Dipping cold centers	20	Oct 21, 2011 Reply by Magrietha Hendrika du Plessis

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Kerry's Discussions (190)

"World Chocolate Master's rules - less than 50% can be sprayed."

"Devika, To temper in the thermomix - mix at 37 C until the chocolate is mostly melte…"

"Reheat as often as necessary with a heat gun, or add warm untempered chocolate. As…"

"If it is developing a soapy taste then saponification of either the cocoa butter and…"

"Nope - not the same for sure. It was hard for me to get my hands on it here in Cana…"

"Is it apple pectin for pate de fruit you are looking for? "

"www.jkvnl.com is in Holland (but I didn't see they have the mold you are after) http…"

"From JP Wybauw - cooling should be 10º C cooler than your room temperature with a fa…"

"Yup - I like the foam best with deli wrap around them to make the snobinettes. "

"Would you consider making your own cups or spheres with your permitted chocolate? M…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?