Brendan's Discussions (22)

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Discussions Replied To (19)	Replies	Latest Activity
"I have used triple-creme cheese as if it were butter with great success. If you neve…" Brendan replied Mar 18, 2010 to Cheese and Chocolate -- shelf life?	4	Aug 9, 2012 Reply by Heather Bergman
"No matter how small you are you have to list your ingredients (and net weight, btw).…" Brendan replied Mar 8, 2010 to Label ingredients? Nutrition Facts	5	Apr 26, 2010 Reply by Dirke
"Boston's chocolate scene has fallen off in recent years, but Aroa isn't bad. They're…" Brendan replied Mar 2, 2010 to Chocolate tours in several cities	14	Apr 13, 2010 Reply by Jamie Blache
"Finished truffles can also be frozen slowly without risking bloom as long as you are…" Brendan replied Dec 2, 2009 to longevity, how to make your chocolates last longer.	9	Dec 27, 2009 Reply by Bud Stockwell
"You know, if you were to approach your state lawmakers on this you might actually ma…" Brendan replied Nov 18, 2009 to Alcohol in Chocolates	13	Feb 20, 2010 Reply by Kathleen Vreeken
"Peter Greweling's Chocolates and Confections is an outstanding reference for artisan…" Brendan replied Nov 11, 2009 to Best Chocolate Book \| Best Chocolate Authors	11	Jan 11, 2010 Reply by chocoasis
"There are laws regulating the use of liquor in confections (as with so many food-rel…" Brendan replied Oct 30, 2009 to Alcohol in Chocolates	13	Feb 20, 2010 Reply by Kathleen Vreeken
"I'm a big fan of the ACMC. Mine has seen more use than they were ever intended to, a…" Brendan replied Oct 18, 2009 to Questions on American Chocolate Mould Table Top Tempering Machine	7	Oct 24, 2009 Reply by Ilana
"L.A. Burdick in NH/MA sells these. I don't know if the price is good, but I'm sure t…" Brendan replied Sep 29, 2009 to Dried Cocoa Pods	5	Apr 14, 2011 Reply by Jeff Stern
"Sorry, I don't quite follow. Do you mean a walkthrough of the bean-to-bar process?" Brendan replied Sep 28, 2009 to Chocolate Technique: What would you like to learn more about?	29	Jan 6, 2012 Reply by Maja Zorga Dulmin

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Brendan's Discussions (22)

"I have used triple-creme cheese as if it were butter with great success. If you neve…"

"No matter how small you are you have to list your ingredients (and net weight, btw).…"

"Boston's chocolate scene has fallen off in recent years, but Aroa isn't bad. They're…"

"Finished truffles can also be frozen slowly without risking bloom as long as you are…"

"You know, if you were to approach your state lawmakers on this you might actually ma…"

"Peter Greweling's Chocolates and Confections is an outstanding reference for artisan…"

"There are laws regulating the use of liquor in confections (as with so many food-rel…"

"I'm a big fan of the ACMC. Mine has seen more use than they were ever intended to, a…"

"L.A. Burdick in NH/MA sells these. I don't know if the price is good, but I'm sure t…"

"Sorry, I don't quite follow. Do you mean a walkthrough of the bean-to-bar process?"

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Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Going Out of Business Sale