The Chocolate Life

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Robyn Wood's Discussions (29)

Discussions Replied To (29) Replies Latest Activity

"I guess it depends on the amount,  but I just put it in a kitchen-aid bowl with the…"

Robyn Wood replied Sep 21, 2011 to Fondant creamer

5 Sep 24, 2011
Reply by Mark Heim

"Well, it's possible.  I don't do that style of chocolates, so I can't offer much.  I…"

Robyn Wood replied Sep 4, 2011 to Transfers on White Chocolate?

5 Sep 4, 2011
Reply by Richard Foley

"Never had any problems with white chocolate and transfers.  I use the chocolate at 8…"

Robyn Wood replied Sep 3, 2011 to Transfers on White Chocolate?

5 Sep 4, 2011
Reply by Richard Foley

"Adding water to chocolate is going to make it seize, and then it is useless.  You ma…"

Robyn Wood replied Aug 31, 2011 to Dipping Chocolates

9 Sep 4, 2011
Reply by Richard Foley

"I don't do anything special or different than when using the white cocoa butter for…"

Robyn Wood replied Aug 28, 2011 to Chocolate Artist Software/Printer

69 Apr 25, 2013
Reply by Debra Fleck

"I don't see how the ink cartridges can be filled with cocoa butter.  Cocoa butter is…"

Robyn Wood replied Aug 15, 2011 to Chocolate Artist Software/Printer

69 Apr 25, 2013
Reply by Debra Fleck

"It may be the chocolate you are using.  Some of the cheaper ones never get passed be…"

Robyn Wood replied Aug 10, 2011 to melting/tempering white chocolate

8 Aug 12, 2011
Reply by Sebastian

"I've heard other issues with the sheets, which could have just been the batch.  I st…"

Robyn Wood replied Jun 1, 2011 to Chocolate Artist Software/Printer

69 Apr 25, 2013
Reply by Debra Fleck

"A temperature controlled work environment is the first thing that comes to mind.  Mo…"

Robyn Wood replied Apr 23, 2011 to The Perfect Chocolate Kitchen ...

6 May 1, 2011
Reply by Wendy Buckner

"After placing the sheet on the chocolate, I use a clean dipping fork and lightly pre…"

Robyn Wood replied Apr 10, 2011 to Help with transfer sheets please (:

8 Apr 11, 2011
Reply by Andrea Bauer

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