Steve Whitman's Discussions (13)

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Discussions Replied To (7)	Replies	Latest Activity
"Try ModPac or aspecialtybox.com. ModPac is cheaper but requires a larger minimum ord…" Steve Whitman replied Apr 16 to Commercial grade clear top chocolate boxes - supplier needed	2	Apr 16 Reply by Tony Angnardo
"For going to markets I use a Cambro carrier with slots for half sheet pans and a fre…" Steve Whitman replied Apr 16 to Storage for chocolate	5	Apr 22 Reply by Sara Meyer
"I find I need to cook caramel to 250 F to get a firm but still chewy texture. 248 F…" Steve Whitman replied Dec 9, 2012 to After action report on my first attempt at Caramels	18	Jan 1 Reply by Ruth Atkinson Kendrick
"Enrobed or molded, if you're sealing the ganache in tempered chocolate you should ha…" Steve Whitman replied Dec 2, 2012 to Yet Another Shelf Life Discussion - For The Holidays	5	Dec 2, 2012 Reply by Steve Whitman
"Greg - Maybe I'm missing something, but I don't see where you're enrobing or dippin…" Steve Whitman replied Nov 30, 2012 to Yet Another Shelf Life Discussion - For The Holidays	5	Dec 2, 2012 Reply by Steve Whitman
"Brad - I get Guittard and E. Guittard from a local bakery supply company for about $…" Steve Whitman replied Nov 27, 2012 to What Do YOU pay for chocolate?	23	Jan 15 Reply by Jo-Ellen Fairbanks
"Thanks for the responses. It looks like my place is actually at the lower end of the…" Steve Whitman replied Jun 2, 2011 to Renting kitchen space by the hour?	5	Jun 2, 2011 Reply by Steve Whitman

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