Brendan's Discussions (22)

View

Discussions Replied To (19)	Replies	Latest Activity
"Thanks, Clay. I might take you up on that! And thank you Andre & cheebs. I have…" 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
"I found a handful of specialty food distributors in my area who supply restaurants a…" Brendan replied Sep 26, 2009 to Where do I start as an aspiring chocolate seller?	15	Oct 29, 2009 Reply by SU
"I just came across this thread, and it made me chuckle. I put up a blog post on this…" Brendan replied Sep 24, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"They are not releasing because the chocolate did not contract, which indicates it di…" Brendan replied Sep 22, 2009 to Chocolate will not release from the mold	4	Sep 22, 2009 Reply by Andre Costa
"If you're interested in making your own product (as opposed to retailing others'), s…" Brendan replied Sep 20, 2009 to Where do I start as an aspiring chocolate seller?	15	Oct 29, 2009 Reply by SU
"Lots of good points! I have definitely found that tasting the same chocolate at di…" Brendan replied Mar 14, 2008 to Inside Rating Systems	11	Apr 24, 2008 Reply by ChocoFiles
"I think that's a good point about potentially causing more confusion. A little diggi…" Brendan replied Mar 14, 2008 to Reclassification of cacao varieties?	33	Dec 31, 2010 Reply by Clay Gordon
"I think the one thing that's really out if you call yourself an artisan is automatio…" Brendan replied Feb 16, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"I can suggest a few for starters: J.B. Prince, http://www.jbprince.com/ Good select…" Brendan replied Feb 16, 2008 to Where to Buy Tools for Working with Chocolate	25	Nov 23, 2009 Reply by Anna C

‹ Previous
1
2
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Weird Flavors and Inclusions in Chocolate

RSS
View All

Badges | Report an Issue | Terms of Service

Brendan's Discussions (22)

"Thanks, Clay. I might take you up on that! And thank you Andre & cheebs. I have…"

"I found a handful of specialty food distributors in my area who supply restaurants a…"

"I just came across this thread, and it made me chuckle. I put up a blog post on this…"

"They are not releasing because the chocolate did not contract, which indicates it di…"

"If you're interested in making your own product (as opposed to retailing others'), s…"

"Lots of good points! I have *definitely* found that tasting the same chocolate at di…"

"I think that's a good point about potentially causing more confusion. A little diggi…"

"I think the one thing that's really out if you call yourself an artisan is automatio…"

"I can suggest a few for starters: J.B. Prince, http://www.jbprince.com/ Good select…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate

"Lots of good points! I have definitely found that tasting the same chocolate at di…"