Tom's Discussions (305)

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Discussions Replied To (163)	Replies	Latest Activity
"I have never heard of this before but it is something I would be interested in tryin…" Tom replied May 13, 2012 to Deep Insights Needed: Hot Chocolate	11	May 14, 2012 Reply by Gap
"Is that the carob pod powder or the thickening agent made from the seeds?" Tom replied May 7, 2012 to Carob Chocolate	3	May 7, 2012 Reply by antonino allegra
"The mechanical grinding pocess to refine chocolate can destroy enzymes and proteins.…" Tom replied May 5, 2012 to Fermented cacao beans-bar	30	May 6, 2012 Reply by rene
"Coconut sugar is not as sweet as cane sugar so you may need to consider that in the…" Tom replied Apr 20, 2012 to Sugar Free Chocolate	43	Oct 4, 2012 Reply by Sebastian
"Hi Howard, I have consulted to Australian growers, several companies in the Philippi…" Tom replied Apr 20, 2012 to Samoan Gold Standard Cocoa now available for testing	6	May 1, 2012 Reply by Rik Roper
"I don't tend to buy chocolates (centres with a coating of chocolate) personally, I p…" Tom replied Apr 15, 2012 to "We Eat With Our Eyes." Hmmmm.... I'm not convinced.	11	Apr 18, 2012 Reply by Stu Jordan
"Brad this was a thread on here a little while ago too http://www.thechocolatelife.co…" Tom replied Mar 17, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"2-5% coffee ground into whatever chocolate you are making makes a fantastic mocha ba…" Tom replied Mar 14, 2012 to The best way to include coffee into chocolate	5	Mar 15, 2012 Reply by Gap
"Thanks Richard, I look forward to it, yours will be the third plantation I will have…" Tom replied Mar 8, 2012 to Samoan cocoa beans	4	Mar 8, 2012 Reply by Tom
"Very interesting read, thanks for posting." Tom replied Mar 8, 2012 to What happened to Samoan cocoa?	6	Apr 30, 2012 Reply by Jeff

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1	melanger necessary?
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Tom's Discussions (305)

"I have never heard of this before but it is something I would be interested in tryin…"

"Is that the carob pod powder or the thickening agent made from the seeds?"

"The mechanical grinding pocess to refine chocolate can destroy enzymes and proteins.…"

"Coconut sugar is not as sweet as cane sugar so you may need to consider that in the…"

"Hi Howard, I have consulted to Australian growers, several companies in the Philippi…"

"I don't tend to buy chocolates (centres with a coating of chocolate) personally, I p…"

"Brad this was a thread on here a little while ago too http://www.thechocolatelife.co…"

"2-5% coffee ground into whatever chocolate you are making makes a fantastic mocha ba…"

"Thanks Richard, I look forward to it, yours will be the third plantation I will have…"

"Very interesting read, thanks for posting."

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?