The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ben Rasmussen's Discussions (162)

Discussions Replied To (108) Replies Latest Activity

"Hi Krista, I think the only options at $1500 or less are for mol d'art type temperin…"

Ben Rasmussen replied Nov 11, 2012 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

"There's a good discussion of this here."

Ben Rasmussen replied Oct 16, 2012 to chocolate bitterness and astringent.

2 Oct 16, 2012
Reply by lim.cezar

"I received some chocolate shipped in some of these and was very impressed with it. C…"

Ben Rasmussen replied Feb 16, 2012 to Summer shipping tips & tricks?

39 Oct 25, 2013
Reply by Brian Begun

"I'm using some pretty simple vacuum formed molds, which are kind of notorious for re…"

Ben Rasmussen replied Feb 11, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"That's my thinking on the matter. :)"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"I always have a release mark on my bars that leaves a little remnant on the molds. S…"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"I generally dump about 1/2 cup - 1 cup ammonium hydroxide in a full sink. Don't know…"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"Currently, I only do dark chocolate, so I mostly clean them to make the bars look ni…"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"Had to go look for it. The original post is here: http://chocolatetalk.proboards.com…"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

"I don't think the cleanliness of the molds should cause bloom. Maybe if there was so…"

Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds

79 Dec 8, 2013
Reply by Shelley Fields

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