Edward's Discussions (22)

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Discussions Replied To (20)	Replies	Latest Activity
"I think that sugar is the perfect medium to increase WEIGHT without increasing volum…" Edward replied Jul 1, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Lindt, sadly only uses vanillin. The amount of vanilla is less than 1% for almost ev…" Edward replied Jun 28, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Thanks, did that." Edward replied Jun 20, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"It has been my experience, as well as many others, that the flavour of a fresh cream…" Edward replied Jun 19, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"I don't think so, here are my views on shorter shelf life. The machine used is call…" Edward replied Jun 19, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"Rodd, Could you furnish me with the name of a distributer in western CDN (Vancouver)…" Edward replied Jun 19, 2008 to Brands of and Sources for Organic Couverture	28	Dec 8, 2011 Reply by Dino Scarsella
"Ummm.... Actually I think I could direct you to my shop and website (albeit in Vanco…" Edward replied Jun 19, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"Meh, I have Mycro and use it, but it is very expensive compared to bulk cocoa butter…" Edward replied Jun 19, 2008 to Tempering with Beta 6 crystals	9	Mar 22, 2009 Reply by Kerry
"To me, it means small quantity batches which would mean hand work, not enrobing tunn…" Edward replied Jun 18, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"These are very simple machines with nothing more than a heating element and a thermo…" Edward replied Jun 18, 2008 to Mol d'Art	10	May 5, 2012 Reply by antonino allegra

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Edward's Discussions (22)

"I think that sugar is the perfect medium to increase WEIGHT without increasing volum…"

"Lindt, sadly only uses vanillin. The amount of vanilla is less than 1% for almost ev…"

"Thanks, did that."

"It has been my experience, as well as many others, that the flavour of a fresh cream…"

"I don't think so, here are my views on shorter shelf life. The machine used is call…"

"Rodd, Could you furnish me with the name of a distributer in western CDN (Vancouver)…"

"Ummm.... Actually I think I could direct you to my shop and website (albeit in Vanco…"

"Meh, I have Mycro and use it, but it is very expensive compared to bulk cocoa butter…"

"To me, it means small quantity batches which would mean hand work, not enrobing tunn…"

"These are very simple machines with nothing more than a heating element and a thermo…"

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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