The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (97)

Discussions Replied To (79) Replies Latest Activity

"As a consumer I (we) have been trained to accept that credit/debit card price and ca…"

Larry replied Sep 16, 2013 to A question everybody can contribute to...

18 Sep 28, 2013
Reply by Julie Fisher

"I have a theory on this but haven't ponied up the money to try & fix it. My theo…"

Larry replied Sep 4, 2013 to Mold Release / Ring Formation Issue in Mold

8 Sep 9, 2013
Reply by Rodney Nikkels

"Belinda, It sounds like the chocolate is cooling too slowly - the chocolate is losin…"

Larry replied Sep 3, 2013 to Urgent Help Needed - Troubles with Tempering

2 Sep 3, 2013
Reply by Belinda Reed

"Harold, High Quality chocolate will really help with High Quality results. Take a lo…"

Larry replied Aug 17, 2013 to chocolate truffle

4 Aug 20, 2013
Reply by Chef Harold

"There are several ways to look at preservatives as there are several issues that nee…"

Larry replied Aug 15, 2013 to perservatives in chocolate

2 Aug 15, 2013
Reply by Chef Harold

"I haven't successfully made chocolate from cocoa beans, but why do you have to get i…"

Larry replied Aug 1, 2013 to Tempering Milk Chocolate

3 Aug 2, 2013
Reply by Brian Donaghy

"I'm not the most qualified to answer this but I'll take a stab at it. Yes you can te…"

Larry replied Jul 26, 2013 to Need some input on X3210 and others. My knowledge of a seed is very little.

1 Jul 26, 2013
Reply by Larry

"We put the block into a large bag then whack it against the counter. It is pretty ef…"

Larry replied Jul 23, 2013 to chopping up a block of chocolate

17 Aug 1, 2013
Reply by Joe S

"Thank you Jeff! I've followed the chocolate apprentice and have looked into Ecole Ch…"

Larry replied Jul 17, 2013 to Shrink Wrapping & Shelf Life

2 Jul 17, 2013
Reply by Larry

"One more thought that I failed to mention. If you'll be dipping apples I'd definitel…"

Larry replied Jun 24, 2013 to Hilliard vs. Chocovision - Newby Here ;)

8 Jun 27, 2013
Reply by Maggie Calpin


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