The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (85)

Discussions Replied To (67) Replies Latest Activity

"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

9 May 1
Reply by Hong L

"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

"I don't think you should be 1099'd. I don't 1099 the company we buy packaging from.…"

Larry replied Jan 27 to Should I be 1099'd for a customer's purchases?

5 Jan 27
Reply by Paul John Kearins

"It may be a translation thing. - I Googled "corn starch and Ireland" & found tha…"

Larry replied Jan 20 to Chocolate Drinking Machine Recommendations

48 Feb 4
Reply by Louise O' Brien

"I tried the recipe.  I'm going to keep trying and playing with it. When you posted i…"

Larry replied Jan 19 to Chocolate Drinking Machine Recommendations

48 Feb 4
Reply by Louise O' Brien

"I'd advise against using pastry cutter. We tried that and had terrible issues with t…"

Larry replied Jan 16 to Caramel/roller cutter

8 Jan 16
Reply by Jonathan Edelson

"All our centers are fondant, so I can't really speak to how it would do for ganache.…"

Larry replied Jan 15 to List of Equipment Required for Small Scale Chocolate Business

10 Jan 15
Reply by Larry

"I'm not sure what the best way to transport chocolate is, but what if you gathered t…"

Larry replied Jan 13 to Transporting Delicate Chocolate

2 Jan 13
Reply by Larry

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