Lane Wigley's Discussions (31)

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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 to wine fridge for chocolate storage	2	Jan 14 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	63	Jan 28 Reply by Chaqchao
"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?	21	May 9 Reply by Hector Gray
"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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5	Emerging Chocolatier with questions.

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Lane Wigley's Discussions (31)

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

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

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

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

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

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

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

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

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

"Used to be Amedei Chuao, now Pralus Chuao"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.