Hans's Discussions (14)

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Discussions Replied To (14)	Replies	Latest Activity
"Interesting, Edward, but I wouldn't be surprised if your customers would love aerate…" Hans replied Jul 3, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"I can find a few problems with aerating chocolate: 1) Because chocolate expands and…" Hans replied Jul 2, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Gwen, unless you're suggesting that you can compress a given amount of sugar and inc…" Hans replied Jul 1, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Gwen, I think you misunderstood me. I wasn't implying that the weight of certain typ…" Hans replied Jun 30, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Gwen, you're assuming cacao particle content remains constant when it doesn't. Norma…" Hans replied Jun 30, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"It has an interesting nipple-like protrusion. I can't remember correctly, but isn't…" Hans replied Jun 30, 2008 to Porcelana Cacao The best Cacao in the world?	32	Feb 24, 2010 Reply by Casey
"I like a creamy texture just as much as the next person, but I know some folks who d…" Hans replied Jun 29, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Yeah, you really can't say that extra cocoa butter is cutting corners because cocoa…" Hans replied Jun 28, 2008 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Thanks for the words of encouragement! It's wonderful to know firsthand that my arti…" Hans replied Jun 24, 2008 to Porcelana Cacao The best Cacao in the world?	32	Feb 24, 2010 Reply by Casey
"G&B's foil lined paper? My bars have been flimsy foil, with the G&B's logo a…" Hans replied Jun 22, 2008 to Pralus packaging	6	Jun 22, 2008 Reply by Hans

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Hans's Discussions (14)

"Interesting, Edward, but I wouldn't be surprised if your customers would love aerate…"

"I can find a few problems with aerating chocolate: 1) Because chocolate expands and…"

"Gwen, unless you're suggesting that you can compress a given amount of sugar and inc…"

"Gwen, I think you misunderstood me. I wasn't implying that the weight of certain typ…"

"Gwen, you're assuming cacao particle content remains constant when it doesn't. Norma…"

"It has an interesting nipple-like protrusion. I can't remember correctly, but isn't…"

"I like a creamy texture just as much as the next person, but I know some folks who d…"

"Yeah, you really can't say that extra cocoa butter is cutting corners because cocoa…"

"Thanks for the words of encouragement! It's wonderful to know firsthand that my arti…"

"G&B's foil lined paper? My bars have been flimsy foil, with the G&B's logo a…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Hilliard vs. Chocovision - Newby Here ;)