Edward's Discussions (22)

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Discussions Replied To (20)	Replies	Latest Activity
"I'd really like to get a guitar, as I do 4 slabbed varieities, but for the moment, I…" Edward replied Dec 24, 2008 to Guitar	33	Jan 22, 2009 Reply by John DePaula
"Don't really go much for liqueurs, waaay too much sugar, not enough booze, (they usu…" Edward replied Dec 21, 2008 to Liquors for use in chocolate ganaches	5	Apr 19, 2009 Reply by Brad Churchill
"Thanks for that link. Right now I'm exploring possibilities to print directly from a…" Edward replied Aug 4, 2008 to Silk screening	5	Aug 4, 2008 Reply by Kerry
"Thanks for the replies everyone. Am doing my "homework" right now!" Edward replied Jul 29, 2008 to Silk screening	5	Aug 4, 2008 Reply by Kerry
"What do I think will happen? Probably Cacobarry or Callebaut will gobble them up.…" Edward replied Jul 23, 2008 to What's in Store for Valrhona?	5	Jul 23, 2008 Reply by Jeff
"Love to enter, have my own chocolate business, but alas-- wrong country...." Edward replied Jul 12, 2008 to Call For Entries: The Next Generation Chocolate Competition	18	Aug 7, 2008 Reply by Clay Gordon
"A couple of things I do agree with what Corallo said, in that the "Big boys" do cont…" Edward replied Jul 4, 2008 to To conche or not to conche?	4	Jul 6, 2008 Reply by Clay Gordon
"You can make your own "aerated" chocolate by warming a whip cream dispensor, filling…" Edward replied Jul 2, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"No, I don't think sugar is key to combining and maintaining the quality of cocoa but…" Edward replied Jul 2, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"No, I meant sugar by itself doesn't add volume. Try it for yourself: Fill a measuri…" Edward replied Jul 1, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy

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Edward's Discussions (22)

"I'd really like to get a guitar, as I do 4 slabbed varieities, but for the moment, I…"

"Don't really go much for liqueurs, waaay too much sugar, not enough booze, (they usu…"

"Thanks for that link. Right now I'm exploring possibilities to print directly from a…"

"Thanks for the replies everyone. Am doing my "homework" right now!"

"What do I think will happen? Probably Cacobarry or Callebaut will gobble them up.…"

"Love to enter, have my own chocolate business, but alas-- wrong country...."

"A couple of things I do agree with what Corallo said, in that the "Big boys" do cont…"

"You can make your own "aerated" chocolate by warming a whip cream dispensor, filling…"

"No, I don't think sugar is key to combining and maintaining the quality of cocoa but…"

"No, I meant sugar by itself doesn't add volume. Try it for yourself: Fill a measuri…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate