The Chocolate Life

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Michael Arnovitz's Discussions (38)

Discussions Replied To (33) Replies Latest Activity

"300,000 Euros for a coating cabin? Wow. That must be a large, integrated system of s…"

Michael Arnovitz replied Nov 14, 2013 to Choosing enrobing cabin (Coating cabins)

4 Nov 14, 2013
Reply by Michael Arnovitz

"Salt is a known bitterness suppressor, and is often used for this purpose. Plus it g…"

Michael Arnovitz replied Nov 8, 2013 to Caffeinated Chocolate

2 Nov 12, 2013
Reply by Cesar Jose

"Yes. There are two factors you want to look at when choosing a stone for this purpos…"

Michael Arnovitz replied Oct 6, 2013 to cooling chocolate

3 Oct 7, 2013
Reply by Fazlur Baksh

"Andy - I looked into this myself (for different reasons) last fall. The good news is…"

Michael Arnovitz replied Jun 27, 2013 to Nuts & Rancidity

5 Jun 27, 2013
Reply by Andy Ciordia

"I'm guessing that more than one person might point out that you didn't give nearly e…"

Michael Arnovitz replied Jun 6, 2013 to Dispensing Caramel

4 Jun 7, 2013
Reply by Karen Moore

"I went to his presentation last year at the Northwest Chocolate Festival in Seattle,…"

Michael Arnovitz replied Jun 3, 2013 to Marking the Passing of an Inspiration: Mott Green

10 Jun 23, 2013
Reply by Gap

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

Michael Arnovitz replied May 21, 2013 to Best Drizzling Method?

3 May 21, 2013
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, 2013 to melanger necessary?

28 yesterday
Reply by Danny Michlewicz

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

Michael Arnovitz replied Mar 25, 2013 to matfer choco 15R

2 Mar 25, 2013
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

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