The Chocolate Life

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John DePaula's Discussions (45)

Discussions Replied To (45) Replies Latest Activity

"Well, I have to say that if you're starting with solid couverture that is already in…"

John DePaula replied Mar 13, 2009 to 4 hours to complete two molds?

10 Mar 13, 2009
Reply by John DePaula

"Ok. I don't have as much time as I'd like to reply but here's the quick version. Fi…"

John DePaula replied Mar 12, 2009 to 4 hours to complete two molds?

10 Mar 13, 2009
Reply by John DePaula

"Since you posted in the "Micro-Batch "Homebrew" Chocolate" forum, I assume you're ta…"

John DePaula replied Mar 12, 2009 to 4 hours to complete two molds?

10 Mar 13, 2009
Reply by John DePaula

""Thanks John for giving me some sign to tell the difference between sugar and fat bl…"

John DePaula replied Mar 10, 2009 to Molding Chocolate

16 Jun 6
Reply by Melanie

"I don't think "pre-cooling" the molds is a good idea for lots of reasons. Fat bloom…"

John DePaula replied Mar 10, 2009 to Molding Chocolate

16 Jun 6
Reply by Melanie

"Well I'm no doctor but I don't subscribe to the notion that corn syrup is bad for yo…"

John DePaula replied Mar 7, 2009 to Corn Syrup

34 Oct 21, 2009
Reply by Robert Shea

"I was certain that I'd read a while back that TCHO was, in fact, a "re-melter," and…"

John DePaula replied Mar 6, 2009 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

"Oh my gosh, you certainly don't want to omit it. Doing so would drastically alter th…"

John DePaula replied Mar 6, 2009 to Corn Syrup

34 Oct 21, 2009
Reply by Robert Shea

"Chocolate melter Temperer (optional) IR Thermometer (I think it is essential...) Cho…"

John DePaula replied Feb 18, 2009 to Starting out now - what are the essentials?

17 Feb 21, 2009
Reply by Andre Costa

"Well said!"

John DePaula replied Jan 31, 2009 to Mixed News From Hershey: Recession is Good - Closing Plants

26 Mar 10, 2009
Reply by Shawn

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