Ruth Atkinson Kendrick's Discussions (125)

View

Discussions Replied To (106)	Replies	Latest Activity
"You might want to read this article. http://www.lecitina.it/pdf/Lecithins%20in%20th…" Ruth Atkinson Kendrick replied yesterday to Emerging Chocolatier with questions.	12	yesterday Reply by Brad Churchill
"Chef Rubber is my goto." Ruth Atkinson Kendrick replied on Friday to Where to buy transfer sheets (USA)	6	yesterday Reply by Veronique
"Just because you were asked, doesn't mean you should do it. If it is too warm for ch…" Ruth Atkinson Kendrick replied May 5 to Outdoor market	4	May 6 Reply by Andy Ciordia
"Sebastian, is it possible for seeds in one pod to be different types, like cross-pol…" Ruth Atkinson Kendrick replied Apr 10 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pi…" Ruth Atkinson Kendrick replied Apr 3 to Freezing Chocolates	16	Apr 22 Reply by Mim
"I have one with the enrober. It is a good little machine. Like Kerry says, low tech.…" Ruth Atkinson Kendrick replied Mar 31 to Opinion on chocolate temperer	2	Mar 31 Reply by Ruth Atkinson Kendrick
"If the weather has been warm, I put them in the fridge when I first get them to firm…" Ruth Atkinson Kendrick replied Mar 28 to Storage of Chocolate Transfer sheets	3	Mar 28 Reply by Ruth Atkinson Kendrick
"Just use a cream fondant. 4 cups sugar, 1 cup cream, 1/2 water, 2 tablespoons corn s…" Ruth Atkinson Kendrick replied Mar 18 to Buttercreams	9	Apr 15 Reply by Andy Ciordia
"My batch makes about 350 pieces and takes about an hour. I have the round-bottomed c…" Ruth Atkinson Kendrick replied Feb 4 to Equipment for making caramel / recipe	15	Feb 20 Reply by Patricia Chapman
"In Utah, as long as the finished product does not require refrigeration, it is allow…" Ruth Atkinson Kendrick replied Jan 26 to Cottage Law now available (again) in California!	4	Jan 26 Reply by Kerry

‹ Previous
1
2
3
…
11
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Weird Flavors and Inclusions in Chocolate

RSS
View All

Badges | Report an Issue | Terms of Service

Ruth Atkinson Kendrick's Discussions (125)

"You might want to read this article. http://www.lecitina.it/pdf/Lecithins%20in%20th…"

"Chef Rubber is my goto."

"Just because you were asked, doesn't mean you should do it. If it is too warm for ch…"

"Sebastian, is it possible for seeds in one pod to be different types, like cross-pol…"

"I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pi…"

"I have one with the enrober. It is a good little machine. Like Kerry says, low tech.…"

"If the weather has been warm, I put them in the fridge when I first get them to firm…"

"Just use a cream fondant. 4 cups sugar, 1 cup cream, 1/2 water, 2 tablespoons corn s…"

"My batch makes about 350 pieces and takes about an hour. I have the round-bottomed c…"

"In Utah, as long as the finished product does not require refrigeration, it is allow…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate