The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (97)

Discussions Replied To (79) Replies Latest Activity

"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

"This is a novice response, but if Lecithin is used to suspend some of the water and…"

Larry replied Dec 2, 2013 to Balsamic, Olive oil inclusion to chocolate bars

7 Dec 2, 2013
Reply by Larry

"I was just thinking about the angles I mentioned above. I think I got them backwards…"

Larry replied Dec 2, 2013 to hand-dipping truffles

7 Dec 4, 2013
Reply by Kristofer Kalas

"Mary, From your picture, it looks like your truffles are square. This will make it m…"

Larry replied Dec 2, 2013 to hand-dipping truffles

7 Dec 4, 2013
Reply by Kristofer Kalas

"Clay, Please forgive my poor choice of words. In referring to a 'larger machine' I s…"

Larry replied Dec 1, 2013 to Mix & Match Enrobing Equipment

7 Dec 1, 2013
Reply by Larry

"Thank you Clay! I haven't used an enrober yet, but I've done a fair amount of resear…"

Larry replied Nov 29, 2013 to Mix & Match Enrobing Equipment

7 Dec 1, 2013
Reply by Larry

"Could you tell us more about what you'll be making? I'd go with the larger x3210. It…"

Larry replied Nov 29, 2013 to chocovison or hillard?

2 Nov 29, 2013
Reply by Larry

"It may also help to add that our chocolates are 7/8" square before dipping. Thanks"

Larry replied Nov 27, 2013 to Mix & Match Enrobing Equipment

7 Dec 1, 2013
Reply by Larry

"Currently chocolate is the equivalent of a hobby. We have been dipping at night afte…"

Larry replied Nov 27, 2013 to Mix & Match Enrobing Equipment

7 Dec 1, 2013
Reply by Larry

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