The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tom's Discussions (356)

Discussions Replied To (184) Replies Latest Activity

"I am intrigued, what would you want it for?"

Tom replied May 15, 2012 to Theobromine: source for?

13 May 21, 2012
Reply by antonino allegra

"Thanks Felipe, so the concept is as a flavouring agent  but also for texture? I assu…"

Tom replied May 13, 2012 to Deep Insights Needed: Hot Chocolate

11 May 14, 2012
Reply by Gap

"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

10 Aug 23, 2013
Reply by Steven Shipler

"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

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