John DePaula's Discussions (45)

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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	13	Mar 11, 2009 Reply by Alan McClure
"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	13	Mar 11, 2009 Reply by Alan McClure
"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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John DePaula's Discussions (45)

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

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

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

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

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

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

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

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

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

"Well said!"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm