Bud Stockwell's Discussions (19)

View

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	63	Jan 28 Reply by Chaqchao

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Loading…

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Choosing the right chocolate?