The Chocolate Life

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Tom's Discussions (355)

Discussions Replied To (185) Replies Latest Activity

"Oh and by the way the parrallels I draw from the wine industry concern mainly the ma…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"I think coffee is an equally reasonable business model to follow, I have observed bo…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"I agree the beginings are there. A lot can be borrowed from the wine industry in ach…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"Perhaps rarity is the key, you could grow two or three trees in a green house in an…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"I think that is a very interesting idea. As someone who may potentially buy one i wo…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"I have attached an exel calculator that I use a lot basically because I make chocola…"

Tom replied Oct 23, 2012 to Identifying couverture chocolate

4 Oct 24, 2012
Reply by Gap

"Conching would be better for removing acidity while maintaining the body and soul of…"

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"No i didnt request them washed. Yes acidity was reduced but so was the body and soul…"

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Ha ha yeah, I would recommend it in that case, but as you say why would you."

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Since it has come up again, I have had the opportunity now to work with beans washed…"

Tom replied Oct 16, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

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