The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Kerry's Discussions (209)

Discussions Replied To (200) Replies Latest Activity

"Andy, Clarified butter - ie the fat part of butter when you melt it.  I use this whe…"

Kerry replied Jul 25, 2012 to Troubleshooting the Chocolate on Butter Toffee

47 Sep 5, 2012
Reply by Ryan

"What do you want to do with it?"

Kerry replied Jul 20, 2012 to Which Chocolate Spray Gun to Purchase?

29 Dec 10
Reply by Daniel Herskovic

"Oops - realize question had already been answered and for some reason I didn't see i…"

Kerry replied Jun 16, 2012 to Selmi One & Injection Plate?

6 Jul 4, 2012
Reply by Mike

"If it's pretzel like - it should be able to be panned.  Suspect you can put together…"

Kerry replied May 5, 2012 to Enrobing Advice

15 Oct 19, 2012
Reply by Stefano

"Melanie,   I was at Tomric on Tuesday - they have the Pavoni electrical one.  Didn'…"

Kerry replied Apr 27, 2012 to Questions about the Savy Goiseau Automatic Guitar

6 Apr 27, 2012
Reply by Kerry

"Chocolate World shows an electric one and Vantage House shows a manual one made by C…"

Kerry replied Apr 21, 2012 to Questions about the Savy Goiseau Automatic Guitar

6 Apr 27, 2012
Reply by Kerry

"Actually propylene glycol is not considered toxic in humans at levels that aren't ex…"

Kerry replied Apr 16, 2012 to "We Eat With Our Eyes." Hmmmm.... I'm not convinced.

11 Apr 18, 2012
Reply by Stu Jordan

"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

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