The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jim Dutton's Discussions (26)

Discussions Replied To (24) Replies Latest Activity

"You might visit www.chocolateworld.be and look at their enormous selection of molds,…"

Jim Dutton replied yesterday to Advice about specific mould

4 13 hours ago
Reply by Or M

"I didn't mean to say a tempering machine is better than a melter.  Many people like…"

Jim Dutton replied yesterday to Microwave tempering

5 yesterday
Reply by Jim Dutton

"My impression from reading (and experience) is that with time too many Type V crysta…"

Jim Dutton replied yesterday to Microwave tempering

5 yesterday
Reply by Jim Dutton

"If you can keep (dark) chocolate at that 90-91F. temperature, you are fine, but some…"

Jim Dutton replied on Tuesday to Microwave tempering

5 yesterday
Reply by Jim Dutton

"Thanks for the reply, even though the news was not quite what I hoped for.  When you…"

Jim Dutton replied May 13 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

"I am adding a question to this older topic as it is more or less the subject of my l…"

Jim Dutton replied May 13 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

"Recipes ordinarily call for adding any liquor (or other liquid flavoring) to the gan…"

Jim Dutton replied May 9 to Adding Rum into chocolate truffles

2 May 11
Reply by jeff goh

"From my reading of recipes, Boiron appears to be the most widely used brand, but in…"

Jim Dutton replied Apr 22 to Fruit purée brands

2 Apr 22
Reply by Andrea Bauer

"I have been making chocolates/bon bons/pralines for a little over a year, but can of…"

Jim Dutton replied Mar 17 to Chocolate classes in Utah?

9 Mar 17
Reply by Arainna Forth

"I am not in business but am a hobbyist, so my quantities are not huge.   I also use…"

Jim Dutton replied Mar 5 to Suppliers and pricing

6 Mar 9
Reply by Krista

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