Ruth Atkinson Kendrick's Discussions (126)

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Discussions Replied To (107)	Replies	Latest Activity
"Just use a funnel with a stick. Lift the stick to allow the caramel to run out. Stop…" Ruth Atkinson Kendrick replied Jun 6 to Dispensing Caramel	4	Jun 7 Reply by Karen Moore
"You might want to read this article. http://www.lecitina.it/pdf/Lecithins%20in%20th…" Ruth Atkinson Kendrick replied May 20 to Emerging Chocolatier with questions.	12	May 20 Reply by Brad Churchill
"Chef Rubber is my goto." Ruth Atkinson Kendrick replied May 17 to Where to buy transfer sheets (USA)	6	May 20 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	19	May 26 Reply by Chantelle Giardina
"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

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Ruth Atkinson Kendrick's Discussions (126)

"Just use a funnel with a stick. Lift the stick to allow the caramel to run out. Stop…"

"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…"

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Going Out of Business Sale