The Chocolate Life

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Tom's Discussions (355)

Discussions Replied To (185) Replies Latest Activity

"I would say that he has done this technique for many years and knows how the taste o…"

Tom replied Oct 25 to Francois Pralus

4 Oct 25
Reply by Tom

"Except in the case of the Aussie growers which have soil tested. Oh and i have asked…"

Tom replied Aug 30 to Heavy Metals

13 Nov 1
Reply by Sebastian

"Thanks guys, so the responsibility is on the chocolate manufacturer when it is all s…"

Tom replied Aug 30 to Heavy Metals

13 Nov 1
Reply by Sebastian

"So is the limit just a guide? Is Haighs only playing by the rules as a way to avoid…"

Tom replied Aug 20 to Heavy Metals

13 Nov 1
Reply by Sebastian

"Hi Chantelle, where you have it in the shop it probably isnt getting enough sun. I h…"

Tom replied Jun 7 to How to grow cacao at home

6 Jun 7
Reply by Tom

"I think I found a vid Clay at this address:…"

Tom replied May 13 to cacao cucina

28 Jul 10
Reply by Mark Allan

"Don't forget the Pralus choc coated cocoa beans, they have the shell on them. I was…"

Tom replied Apr 6 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

"Here is what I have found using the Spectra 10. Refine your cocoa liquor first down…"

Tom replied Mar 18 to Texture Issues

6 Mar 18
Reply by David Senk

"This is how i do it and it works very well. Pre heat oven to 170 degC with a high ed…"

Tom replied Mar 4 to In need of a starting roast profile for these 3 test origins for my company.

3 Mar 6
Reply by Steven Shipler

"In answer to the first question about adding warm cream to warm chocolate your desir…"

Tom replied Dec 19, 2013 to Ganache Separation Difficulties

7 Dec 19, 2013
Reply by Tom


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