John DePaula's Discussions (45)

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Discussions Replied To (45)	Replies	Latest Activity
"Well, Golly! It's sure tough to put a positive spin on Hersey's buying up artisan pr…" John DePaula replied Jan 29, 2009 to Mixed News From Hershey: Recession is Good - Closing Plants	26	Mar 10, 2009 Reply by Shawn
"If the order came to you incomplete, you should 'dispute the charge' on your credit…" John DePaula replied Jan 29, 2009 to Where to Buy Tools for Working with Chocolate	25	Nov 23, 2009 Reply by Anna C
"1% Mycryo per 1000g couverture = 10g Mycryo. You're right: Mycryo is not a substitu…" John DePaula replied Jan 28, 2009 to Tempering with Beta 6 crystals	9	Mar 22, 2009 Reply by Kerry
"I really like my Raytek Mini-Temp Laser Thermometer. Just wish I'd bought one sooner…" John DePaula replied Jan 25, 2009 to Where to Buy Tools for Working with Chocolate	25	Nov 23, 2009 Reply by Anna C
"I never need to weigh this small an amount of cocoa, but it would come in handy for…" John DePaula replied Jan 22, 2009 to measuring cocoa question	6	Jan 22, 2009 Reply by Rosalind Forrest
"A search for "wire" at the Grainger site turns up the following: Grainger wire searc…" John DePaula replied Jan 22, 2009 to Guitar	33	Jan 22, 2009 Reply by John DePaula
"Oil-based additions to chocolate are fine. You get into trouble when you try to add…" John DePaula replied Jan 4, 2009 to Spicy dark chocolate bars?	7	Jan 10, 2009 Reply by holycacao
"Finely ground chili peppers, or perhaps a chili-based oil. Some folks use black pepp…" John DePaula replied Jan 4, 2009 to Spicy dark chocolate bars?	7	Jan 10, 2009 Reply by holycacao
"I love the new cutter. It's going to make my work faster and improve precision - can…" John DePaula replied Jan 2, 2009 to Guitar	33	Jan 22, 2009 Reply by John DePaula
"My favorite tool, by far, is my Laser Thermometer: Although I can't use it for makin…" John DePaula replied Jan 2, 2009 to My Favorite Kitchen Confectionery tool(s)	1	Jan 2, 2009 Reply by John DePaula

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Top Discussions

1	melanger necessary?
2	losing temper w/tempering
3	packaging for wholesale
4	Choosing the right chocolate?
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John DePaula's Discussions (45)

"Well, Golly! It's sure tough to put a positive spin on Hersey's buying up artisan pr…"

"If the order came to you incomplete, you should 'dispute the charge' on your credit…"

"1% Mycryo per 1000g couverture = 10g Mycryo. You're right: Mycryo is not a substitu…"

"I really like my Raytek Mini-Temp Laser Thermometer. Just wish I'd bought one sooner…"

"I never need to weigh this small an amount of cocoa, but it would come in handy for…"

"A search for "wire" at the Grainger site turns up the following: Grainger wire searc…"

"Oil-based additions to chocolate are fine. You get into trouble when you try to add…"

"Finely ground chili peppers, or perhaps a chili-based oil. Some folks use black pepp…"

"I love the new cutter. It's going to make my work faster and improve precision - can…"

"My favorite tool, by far, is my Laser Thermometer: Although I can't use it for makin…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop