David Lollia's Discussions (7)

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Discussions Replied To (7)	Replies	Latest Activity
"I used cacao paste and cacao butter. I also did it with cacao nibs grinded in the co…" David Lollia replied Jan 15, 2011 to Tempering raw chocolate	14	Nov 23, 2011 Reply by John Benton
"I’ve been able to temper raw chocolate with up to 20 % (in weight) of agave syrup. I…" David Lollia replied Jan 10, 2011 to Tempering raw chocolate	14	Nov 23, 2011 Reply by John Benton
"Hi Jennifer, Did you read the previous discussion we had on this topic?" David Lollia replied Jan 3, 2011 to Tempering raw chocolate	14	Nov 23, 2011 Reply by John Benton
"Olga, You should not need to add more cacao butter than that. Have you already trie…" David Lollia replied May 3, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers
"Many raw chocolate recipes I’ve seen use coconut oil, liquid sweeteners (agave, mapl…" David Lollia replied May 2, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers
"Here is a comment by Brad Churchill about tempering by hand without seeds. I regular…" David Lollia replied Apr 28, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers
"Hi Olga, Yes it is possible: tempering raw chocolate is not fundamentally different…" David Lollia replied Apr 27, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers

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