The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ruth Atkinson Kendrick's Discussions (172)

Discussions Replied To (144) Replies Latest Activity

"Please post it here. Others would like to learn from it."

Ruth Atkinson Kendrick replied Nov 18, 2013 to Crevices in panned product

4 Nov 18, 2013
Reply by Colin Green

"I do a habanero ganache and a red pepper caramel."

Ruth Atkinson Kendrick replied Nov 14, 2013 to heat

2 Nov 14, 2013
Reply by Clay Gordon

"Have you checked your solenoids? You should be able to hear them as they click on an…"

Ruth Atkinson Kendrick replied Nov 1, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"Yes, it is the Pawkit. I bought it on Ebay for $500. It is accurate +/- .02. I would…"

Ruth Atkinson Kendrick replied Oct 24, 2013 to Sorry, another Shelf Life question

12 Nov 4, 2013
Reply by Alex Radcliffe

"The good news is you probably won't kill anyone with "old" chocolates:) I have a wat…"

Ruth Atkinson Kendrick replied Oct 24, 2013 to Sorry, another Shelf Life question

12 Nov 4, 2013
Reply by Alex Radcliffe

"I have three of them and love them!!! Mine are not plumbed, so what I do is probably…"

Ruth Atkinson Kendrick replied Oct 11, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"Glucose slows down the crystallization. If you put too much in, you get excessive co…"

Ruth Atkinson Kendrick replied Oct 10, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

"In my experience, your glucose percentage is very low. I would bump up the glucose a…"

Ruth Atkinson Kendrick replied Oct 10, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

"I also use EGuittard. I take the 55 or 61 to 118, 38 or 41 to 115 and the 31 or 35 t…"

Ruth Atkinson Kendrick replied Oct 8, 2013 to Can you re-use/temper chocolate that has "bloom"?

13 Oct 31, 2013
Reply by Joe Suhrada

"Depending on which chocolate, I would probably take it to at least 118 if it has bad…"

Ruth Atkinson Kendrick replied Oct 7, 2013 to Can you re-use/temper chocolate that has "bloom"?

13 Oct 31, 2013
Reply by Joe Suhrada

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