Lane Wigley's Discussions (31)

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Discussions Replied To (20)	Replies	Latest Activity
"It might be useful in this pursuit to have a some well presented place(s) on the Int…" Lane Wigley replied Nov 9, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"FYI French Broad Chocolate makes a 45% milk malt bar. It's quite addictive" Lane Wigley replied Nov 8, 2012 to Lactose added separately to Milk Chocolate?	19	Dec 24, 2012 Reply by Linus Daniel
"Just tried it for the first time. Holy crap it's amazing. So dark but still can tell…" Lane Wigley replied Nov 6, 2012 to Pralus Chuao - a stylistic discussion	12	Nov 6, 2012 Reply by Lane Wigley
"Cool. My first experience with high end beans was getting some nibs from Amano. I we…" Lane Wigley replied Nov 6, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"If we look at this from the demand side, let's think about who is going to pay for a…" Lane Wigley replied Nov 6, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate	60	Mar 13 Reply by Victor L
"Tom - thanks. I think that will be useful. Unfortunately, you can't always get the f…" Lane Wigley replied Oct 24, 2012 to Identifying couverture chocolate	4	Oct 24, 2012 Reply by Gap
"I forgot to ask, what's a reasonable range of chocolate to nuts? Can I do it without…" Lane Wigley replied Oct 22, 2012 to Gianduja at home	19	Nov 25, 2012 Reply by Patti Humbert
"What's the best way to de-hull?" Lane Wigley replied Oct 21, 2012 to Gianduja at home	19	Nov 25, 2012 Reply by Patti Humbert
"I'm assuming that if I put the hazelnuts through a food processor first the Santha s…" Lane Wigley replied Oct 20, 2012 to Gianduja at home	19	Nov 25, 2012 Reply by Patti Humbert
"such as: when to add the hazelnuts, anything different about tempering, molding, etc" Lane Wigley replied Oct 20, 2012 to Gianduja at home	19	Nov 25, 2012 Reply by Patti Humbert

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Lane Wigley's Discussions (31)

"It might be useful in this pursuit to have a some well presented place(s) on the Int…"

"FYI French Broad Chocolate makes a 45% milk malt bar. It's quite addictive"

"Just tried it for the first time. Holy crap it's amazing. So dark but still can tell…"

"Cool. My first experience with high end beans was getting some nibs from Amano. I we…"

"If we look at this from the demand side, let's think about who is going to pay for a…"

"Tom - thanks. I think that will be useful. Unfortunately, you can't always get the f…"

"I forgot to ask, what's a reasonable range of chocolate to nuts? Can I do it without…"

"What's the best way to de-hull?"

"I'm assuming that if I put the hazelnuts through a food processor first the Santha s…"

"such as: when to add the hazelnuts, anything different about tempering, molding, etc"

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)