The Chocolate Life

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Bud Stockwell's Discussions (22)

Discussions Replied To (17) Replies Latest Activity

"Hey Mark, Often I have a great temper but occasionally this happens to me. It may ha…"

Bud Stockwell replied Jan 4, 2010 to General Tempering Question

19 Oct 11, 2010
Reply by Bud Stockwell

"You can always add some citric acid to your recipe. 1part to 100. I thought freezing…"

Bud Stockwell replied Dec 27, 2009 to longevity, how to make your chocolates last longer.

9 Dec 27, 2009
Reply by Bud Stockwell

"I had that same problem and I lost that batch. I stopped using them until I changed…"

Bud Stockwell replied Dec 27, 2009 to chocoflex for ganache

7 Jan 2, 2010
Reply by Mark Heim

"Michel Cluizel (noble ingredients) has some nice chocolate and they are in that same…"

Bud Stockwell replied Dec 27, 2009 to Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?

21 Dec 28, 2009
Reply by Matt Caputo

"Check out aspecialtybox.com for some more nice boxes. I second the poster who mentio…"

Bud Stockwell replied Dec 27, 2009 to Chocolate packaging & boxes, something special?

23 Dec 1, 2010
Reply by Rich Cohen

"That's a great Idea. I have a bunch of their boxes with wood sides and the mahogany…"

Bud Stockwell replied Dec 27, 2009 to Chocolate packaging & boxes, something special?

23 Dec 1, 2010
Reply by Rich Cohen

"I have a Hillard's little dipper, the Hillard's 240lb temperer and the Delta. You ca…"

Bud Stockwell replied Dec 27, 2009 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

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