The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tom's Discussions (355)

Discussions Replied To (185) Replies Latest Activity

"This is just the germ, true it is more bitter and harder but don't bother taking the…"

Tom replied Sep 25, 2013 to I was wondering if anyone can tell me what is in this picture and how it affects bean to bar

2 Sep 26, 2013
Reply by Trimaniac

"I met David about a year ago when he came out to Australia (actually I think he is S…"

Tom replied Jun 19, 2013 to Dodgy Samoan cocoa dealer....

4 Jun 20, 2013
Reply by Brad Churchill

"I believe Nick from Nick's Chocolate out of Brisbane took that course and I have tri…"

Tom replied Jun 6, 2013 to Bean to Bar

3 Jun 10, 2013
Reply by TheChocolateMan

"I have found the same thing as Brad"

Tom replied Apr 13, 2013 to Almond Paste: Make it or buy it?

5 Apr 15, 2013
Reply by Giovanna

"Wow that is almost a white chocolate!"

Tom replied Feb 27, 2013 to Making Milk Chocolate

15 Oct 22
Reply by Jack Meyer

"As a general rule you want to have your cocoa fats (calculated from liquor and added…"

Tom replied Feb 24, 2013 to Making Milk Chocolate

15 Oct 22
Reply by Jack Meyer

"Thanks, Clay, I was in a hurry, forgot that it was protected. Just thought it was an…"

Tom replied Feb 21, 2013 to Aussie Chocolate Maker in the Modern Craft Project

1 Feb 21, 2013
Reply by Tom

"Nice one on the new project, looking forward to seeing it. Good to put a face to the…"

Tom replied Feb 11, 2013 to The results of my gamble....

6 Mar 14, 2013
Reply by Megan Hile

"Some wineries do this. Glen Ewin Estate here in Adelaide where the cellar door repre…"

Tom replied Jan 9, 2013 to Bean to Bar Maker Co-operatives

1 Jan 9, 2013
Reply by Tom

"Likewise for me, i make a bar lovingly dubbed Daintree Mocha, a dark milk Australian…"

Tom replied Nov 10, 2012 to That One Bar of Chocolate

9 Nov 12, 2012
Reply by Roxanne Browning

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