The Chocolate Life

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Lane Wigley's Discussions (34)

Discussions Replied To (20) Replies Latest Activity

"It's ideal. Refrigerator is too cold and more importantly the humidity there is too…"

Lane Wigley replied Jan 14, 2013 to wine fridge for chocolate storage

2 Jan 14, 2013
Reply by mary amsterdam

"I'm primarily worried about food safety issues. I'm also working with consistency. I…"

Lane Wigley replied Dec 18, 2012 to Do I need to store my home made gianduja in the refrigerator?

3 Dec 20, 2012
Reply by Scott

"I got the Revolation one and don't like it at all. I should have understood the capa…"

Lane Wigley replied Dec 1, 2012 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

"I should have mentioned, this is for making bars and not fillings. I think I'm right…"

Lane Wigley replied Nov 24, 2012 to Is it worth tempering gianduja?

3 Nov 25, 2012
Reply by Gap

"Thanks Patti. I did this and it still was a nightmare to husk them all (but better t…"

Lane Wigley replied Nov 24, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"I was in your shoes a few months ago so let me share some thoughts. You need to get…"

Lane Wigley replied Nov 21, 2012 to Equipment

11 Nov 26, 2012
Reply by Ben Rasmussen

"When I got my chocolate gear 3 months ago, I thought it would be a mostly solitary e…"

Lane Wigley replied Nov 21, 2012 to How Are You Making These Holidays Special with Chocolate?

26 Mar 5
Reply by Chocotoymaker

"That looks awesome. The hotel has a menu where every dish includes chocolate. "

Lane Wigley replied Nov 11, 2012 to Chocolate Tours in the Caribbean - NYT Article

2 Nov 11, 2012
Reply by Gap

"Good call. Cluizel makes a 5kg Villa Gracinada. That would probably last 3 weeks."

Lane Wigley replied Nov 10, 2012 to That One Bar of Chocolate

9 Nov 12, 2012
Reply by Roxanne Browning

"Used to be Amedei Chuao, now Pralus Chuao"

Lane Wigley replied Nov 9, 2012 to That One Bar of Chocolate

9 Nov 12, 2012
Reply by Roxanne Browning

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