Dirke's Discussions (79)

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Discussions Replied To (49)	Replies	Latest Activity
"Thanks for the replies. So from the response I'm in line with time and batch counts.…" Dirke replied Feb 4 to Equipment for making caramel / recipe	15	Feb 20 Reply by Patricia Chapman
"We attempted a coffee and chocolate pairing with a local roaster as I agree it seems…" Dirke replied Feb 2 to Coffee and Chocolate pairing	16	Feb 3 Reply by Karine Guillemette
"Keep in mind,if you do get boxes made you will have to get a diecut made. These tend…" Dirke replied Jan 28 to Chocolate Bar Cardboard box	10	Feb 10 Reply by Marc Laucks
"You know the funny thing about chocolate is that so much of it is based on science.…" Dirke replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"That appears to be exactly what it was, cooling it quicker did the trick. I did a te…" Dirke replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"No disrespect Linda & Victor, I've been making chocolate for years and temper ch…" Dirke replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"I put some dried cranberries, everything room temp. the bark itself was 1/4 inch thi…" Dirke replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"I forgot to mention the truffles and bars were perfect as well...just the bark for s…" Dirke replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"I just made a white chocolate wasabi ganache piece, probably the oddest I've tried a…" Dirke replied Mar 16, 2012 to Weird Flavors and Inclusions in Chocolate	105	Jun 10 Reply by anthony aaron
"Davy I would love to know how your experience at the academy is, I'm going in April.…" Dirke replied Mar 16, 2012 to Does anyone know why Callebaut is no longer marketing Mycryo for tempering?	7	Mar 25, 2012 Reply by Kerry

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Dirke's Discussions (79)

"Thanks for the replies. So from the response I'm in line with time and batch counts.…"

"We attempted a coffee and chocolate pairing with a local roaster as I agree it seems…"

"Keep in mind,if you do get boxes made you will have to get a diecut made. These tend…"

"You know the funny thing about chocolate is that so much of it is based on science.…"

"That appears to be exactly what it was, cooling it quicker did the trick. I did a te…"

"No disrespect Linda & Victor, I've been making chocolate for years and temper ch…"

"I put some dried cranberries, everything room temp. the bark itself was 1/4 inch thi…"

"I forgot to mention the truffles and bars were perfect as well...just the bark for s…"

"I just made a white chocolate wasabi ganache piece, probably the oddest I've tried a…"

"Davy I would love to know how your experience at the academy is, I'm going in April.…"

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Promote TheChocolateLife

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Top Discussions

Discover Chocolate in the Dominican Republic

Seeding with cacao butter

Summer shipping tips & tricks?

Developing a Chocolate Line

Sourcing