The Chocolate Life

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Lane Wigley's Discussions (34)

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

76 Feb 24
Reply by Clay Gordon

"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

76 Feb 24
Reply by Clay Gordon

"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

76 Feb 24
Reply by Clay Gordon

"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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