The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ben Rasmussen's Discussions (181)

Discussions Replied To (120) Replies Latest Activity

"Hi Roy. To separate the cocoa butter from the liquor, you'll need to buy or build a…"

Ben Rasmussen replied Nov 23, 2012 to Equipment

11 Nov 26, 2012
Reply by Ben Rasmussen

"I use the holey baffle with my X3210. It takes the capacity from about 10 lbs to 15…"

Ben Rasmussen replied Nov 12, 2012 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

"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?

40 May 25
Reply by Daniel Herskovic

"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

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