The Chocolate Life

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Dirke's Discussions (90)

Discussions Replied To (52) Replies Latest Activity

"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

133 Mar 12
Reply by Sue Siegal

"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

"My regional Callebaut rep just dropped some off, I doubt they would drop it as it fa…"

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

"Really has it comes to terms that define what we do? I am a chocolatier, I melt choc…"

Dirke replied Feb 15, 2012 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

"I found Amazon has a huge selection, you might be looking in the wrong area? Look fo…"

Dirke replied Jan 18, 2011 to Books on chocolate production

1 Jan 18, 2011
Reply by Dirke

"I had the same issue awhile back and found my shell was to thin. the other part of i…"

Dirke replied Jan 5, 2011 to Caramel 'exploding' out of shell

2 Jan 5, 2011
Reply by Casey Hickey

"thanks for the input, by the box does make sense and I already do that. Locally it's…"

Dirke replied Dec 13, 2010 to Pricing in weight opposed to per piece?

6 Jan 11, 2011
Reply by Casey Hickey

"It makes sense. I am wonder why the weight is requested? I don't know anyone that wo…"

Dirke replied Dec 10, 2010 to Pricing in weight opposed to per piece?

6 Jan 11, 2011
Reply by Casey Hickey

"they felt a bit cold, oh well if was only a small test batch at least. thanks for th…"

Dirke replied Nov 22, 2010 to cracked shells?

4 Nov 22, 2010
Reply by Gap

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