The Chocolate Life

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Lana's Discussions (162)

Discussions Replied To (150) Replies Latest Activity

"The rule of thumb is 30%.  So if you're tempering 5 lbs., you would use 1.5lbs. seed…"

Lana replied Mar 29, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

"Klassy, you will never get 'shiny' when you are hand dipping.  But you should get 'g…"

Lana replied Mar 29, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

"I have used a wheel machine but don't own one.  You are correct that the wheel does…"

Lana replied Mar 29, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

"Hello chocochoco, Yes, I temper by seeding.  Once the chocolate reaches 34C I stir f…"

Lana replied Mar 26, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

"You definitely need to temper this.  However with the amounts that you are using, yo…"

Lana replied Feb 18, 2011 to Need "ganache" help quick!

18 Feb 24, 2011
Reply by Sebastian

"Boy, they have given you quite the assignment for your first day!  Actually,  they h…"

Lana replied Feb 10, 2011 to Ganache filled chocolates with an long shelf life

1 Feb 10, 2011
Reply by Lana

"Thanks Kerry, I did check them out - nothing that works.  As it turns out ModPac has…"

Lana replied Jan 26, 2011 to Looking for Boxes

4 Jan 26, 2011
Reply by Lana

"I've looked at their stock boxes but they don't work for sizing.  I'll inquire about…"

Lana replied Jan 25, 2011 to Looking for Boxes

4 Jan 26, 2011
Reply by Lana

"Hey Kerry, is it possible to do as you say for shine in the KitchenAid attachment? …"

Lana replied Jan 21, 2011 to Chocolate Panning, process and equipment

23 Mar 10, 2013
Reply by steve

"Yes, the difference in price is due to shipping.  You'll find that shipping from Eur…"

Lana replied Jan 17, 2011 to Tempering machine with a wheel/dispenser

28 Jan 19
Reply by Ravi Goojha

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