The Chocolate Life

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Kerry's Discussions (206)

Discussions Replied To (198) Replies Latest Activity

"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 -…"

Kerry replied Feb 25, 2012 to Food Grade Printer

2 Feb 25, 2012
Reply by Kerry

"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


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