The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (105)

Discussions Replied To (83) Replies Latest Activity

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

Larry replied Apr 15 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

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

Larry replied Apr 14 to Temper Machine and Chocolate Melter?

5 Apr 20
Reply by Chantelle Giardina

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

Larry replied Apr 13 to Temper Machine and Chocolate Melter?

5 Apr 20
Reply by Chantelle Giardina

"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

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.

16 Sep 8
Reply by Sebastian

"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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