Michael Arnovitz's Discussions (19)

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Discussions Replied To (17)	Replies	Latest Activity
"You might try something like this: http://www.pastrychef.com/CONFECTIONERY-FUNNEL--E…" Michael Arnovitz replied on Wednesday to Best Drizzling Method?	3	on Wednesday Reply by Laura B
"Clay - in regard to the conche you refer to at the end of your post, I have seen uni…" Michael Arnovitz replied May 18 to melanger necessary?	14	on Monday Reply by beth campbell
"Matt could you be a little more specific about the problems you've had with the choc…" Michael Arnovitz replied Mar 25 to matfer choco 15R	2	Mar 25 Reply by Michael Arnovitz
"There's a Seattle chocolate company called "Intrigue Chocolates" that does exactly t…" Michael Arnovitz replied Nov 28, 2012 to Is it safe to make truffles without enrobing?	9	Dec 5, 2012 Reply by Lana
"The Askinosie Davao white chocolate bar has no vanilla. But I don't know if it's ava…" Michael Arnovitz replied Nov 17, 2012 to White Chocolate WITHOUT vanilla	13	Mar 15 Reply by Paul John Kearins
"Clay – Re: your question, “Still the questions remain, what are more of the characte…" Michael Arnovitz replied Nov 12, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"Clay: I have been thinking about these types of questions for some time now. Here a…" Michael Arnovitz replied Nov 8, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"I’ve been saying this for some time, and I will continue to press my case: when it c…" Michael Arnovitz replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"Clay - Omar seems to be talking only about roasting nuts, so I think he'll be fine w…" Michael Arnovitz replied Oct 22, 2012 to Hot air roasting machine	12	Nov 15, 2012 Reply by Rifat Tuzcuoglu
"Omar - one other idea. The nut roasting machines you linked to look like drum roaste…" Michael Arnovitz replied Oct 21, 2012 to Hot air roasting machine	12	Nov 15, 2012 Reply by Rifat Tuzcuoglu

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1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
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Michael Arnovitz's Discussions (19)

"You might try something like this: http://www.pastrychef.com/CONFECTIONERY-FUNNEL--E…"

"Clay - in regard to the conche you refer to at the end of your post, I have seen uni…"

"Matt could you be a little more specific about the problems you've had with the choc…"

"There's a Seattle chocolate company called "Intrigue Chocolates" that does exactly t…"

"The Askinosie Davao white chocolate bar has no vanilla. But I don't know if it's ava…"

"Clay – Re: your question, “Still the questions remain, what are more of the characte…"

"Clay: I have been thinking about these types of questions for some time now. Here a…"

"I’ve been saying this for some time, and I will continue to press my case: when it c…"

"Clay - Omar seems to be talking only about roasting nuts, so I think he'll be fine w…"

"Omar - one other idea. The nut roasting machines you linked to look like drum roaste…"

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Promote TheChocolateLife

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Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop