The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (67)

Discussions Replied To (53) Replies Latest Activity

"I was curious about this as well. I searched "purple cocoa bean quality" and found t…"

Larry replied 22 hours ago to Bean to bar viscosity after adding sugar

18 6 hours ago
Reply by Sebastian

"How big is your tempering machine? -Which Model is it? If it is similar to a Revolat…"

Larry replied yesterday to Temper Machine and Chocolate Melter?

4 yesterday
Reply by Larry

"It depends on the volume you are pushing through the machine. Tempering machines wil…"

Larry replied on Monday to Temper Machine and Chocolate Melter?

4 yesterday
Reply by Larry

"Dario, will the English name resonate with your target market? I passed through vill…"

Larry replied Apr 2 to New image for my chocolates.

4 Apr 3
Reply by Dario M. Agesilao

"yes, it can make sense. - When the sugar dissolves it will fit into the nooks and cr…"

Larry replied Mar 18 to Question on Weighing Product

2 Mar 18
Reply by Thomas Forbes

"Araianna, Gygi's will have two days of chocolate classes each November. Those are re…"

Larry replied Mar 13 to Chocolate classes in Utah?

9 Mar 17
Reply by Arainna Forth

"Take a look at the micelli molds. They are a sponsor of the chocolate life. http://w…"

Larry replied Mar 7 to Introduction with a few questions

5 19 hours ago
Reply by Dario M. Agesilao

"I don't think you have bloom. I think you have release marks from the thin molds. Th…"

Larry replied Feb 20 to Every time I use my molds for chocolate bars, they bloom.

14 Feb 25
Reply by Milford Dennison

"While not quite like your picture to get circles of chocolate, use a chablon stencil…"

Larry replied Feb 18 to Cutting a hole out of chocolate

2 Feb 18
Reply by Larry

"The difference between "Chocolate" and "Compound Coating" is the fat used. Chocolate…"

Larry replied Feb 13 to No need to temper chocolate? from Santa Barbara

8 Feb 15
Reply by cheebs


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