The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Michael Arnovitz's Discussions (32)

Discussions Replied To (29) Replies Latest Activity

"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?

27 Jan 3
Reply by Tim Williams

"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

"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, 2013
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

76 Feb 24
Reply by Clay Gordon

"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

76 Feb 24
Reply by Clay Gordon

"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

76 Feb 24
Reply by Clay Gordon

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