The Chocolate Life

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Michael Arnovitz's Discussions (38)

Discussions Replied To (33) Replies Latest Activity

"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

77 May 28
Reply by The Chocolate Tourist

"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

77 May 28
Reply by The Chocolate Tourist

"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

77 May 28
Reply by The Chocolate Tourist

"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

"You are looking for what's called a fluid bed roaster. Some people also call it a Si…"

Michael Arnovitz replied Oct 20, 2012 to Hot air roasting machine

12 Nov 15, 2012
Reply by Rifat Tuzcuoglu

"I'm no expert, but my understanding is that ganache typically breaks for two reasons…"

Michael Arnovitz replied Sep 6, 2012 to go-to dark chocolate truffle recipe?

5 Sep 7, 2012
Reply by antonino allegra

"General rule of thumb is 2:1 ratio for dark chocolate and cream. So you're a little…"

Michael Arnovitz replied Sep 6, 2012 to go-to dark chocolate truffle recipe?

5 Sep 7, 2012
Reply by antonino allegra

"I am not an expert, but my understanding is that the ratio of invertase to fondant s…"

Michael Arnovitz replied Sep 4, 2012 to Invertase

4 Sep 4, 2012
Reply by Mark Heim

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