The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ruth Atkinson Kendrick's Discussions (176)

Discussions Replied To (148) Replies Latest Activity

"In Utah, we can't add bacon at any level without becoming a meat processing facility."

Ruth Atkinson Kendrick replied Apr 6, 2011 to Bacon in chocolate

10 Apr 7, 2011
Reply by Jackie Jones

"What kind of an insert? Carolina card stock is a food safe paper. Your paper supplie…"

Ruth Atkinson Kendrick replied Mar 11, 2011 to Food grade paperboard

5 Jul 13, 2011
Reply by shazam

"Thanks Kerry.  I just ordered one."

Ruth Atkinson Kendrick replied Jan 31, 2011 to Soft brush for chocolate

2 Jan 31, 2011
Reply by Ruth Atkinson Kendrick

"Bite the bullet and get a Savage. I have 3 of them and wouldn't use anything else. I…"

Ruth Atkinson Kendrick replied Jan 13, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

"Like Kerry, I am confused with your term Couveture chocolate.  If it doesn't need te…"

Ruth Atkinson Kendrick replied Dec 29, 2010 to Enrobing Advice

15 Oct 19, 2012
Reply by Stefano

"Dept of Ag tells me that I have to sell by weight, not piece.  I get around this by…"

Ruth Atkinson Kendrick replied Dec 9, 2010 to Pricing in weight opposed to per piece?

6 Jan 11, 2011
Reply by Casey Hickey

"I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Taino…"

Ruth Atkinson Kendrick replied Nov 30, 2010 to Flavor blendings

2 Nov 30, 2010
Reply by Ruth Atkinson Kendrick

"I always use a strip of parchment to test for temper. Some use the tip of the knife."

Ruth Atkinson Kendrick replied Nov 26, 2010 to The Three Temperature 'non' amigos....

1 Nov 26, 2010
Reply by Ruth Atkinson Kendrick

"Tony, I can confirm your intuition that ladles are a source of constant frustration…"

Ruth Atkinson Kendrick replied Nov 24, 2010 to dipping machines...

14 Nov 27, 2010
Reply by Jeff Stern

"You may be getting over-crystallization of the chocolate. After about 10 minutes of…"

Ruth Atkinson Kendrick replied Nov 21, 2010 to Problems with chocolate molds

7 Nov 23, 2010
Reply by Mark Hare

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