Tom's Discussions (305)

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Discussions Replied To (163)	Replies	Latest Activity
"A general rule i use for grinding in a spectra 10 is 2hours grinding for every 500g…" Tom replied Dec 14, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"Yeah , you wil certainly have a shorter roast profile if you are roasting nibs too" Tom replied Dec 14, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"I agree that your roast sounds a little light for the DR, however, I must tell you t…" Tom replied Dec 14, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"10-15% milk powder is a good start for a dark milk choc. I find around 10% for DR ty…" Tom replied Dec 13, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"No worries on the help. Maria, I have used this bean from Chocolate Alchemy, many ye…" Tom replied Dec 13, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"I agre with Maria, aging will allow the bitterness to 'settle', I age mine after tem…" Tom replied Dec 13, 2011 to Bitterness	27	Dec 21, 2011 Reply by Sebastian
"I age it once it has been totally finished and moulded into bars. Most dramatic chan…" Tom replied Nov 24, 2011 to Making Chocolate at Home	2	Nov 25, 2011 Reply by Thomas Forbes
"Corvina is the Melbourne company I assume? Apparently there is one in the Gold Coast…" Tom replied Nov 21, 2011 to Looking for contract manufacturer for couverture bars	2	Nov 22, 2011 Reply by Natan Nadas
"Display photo from the launch at the Sheraton Mirage Resort at Port Douglas earlier…" Tom replied Nov 11, 2011 to Daintree Estates - Australia gets another bean-to-bar chocolate maker	32	Jun 27, 2012 Reply by Ice Blocks!
"Looks like the online store is up and running!" Tom replied Nov 9, 2011 to Daintree Estates - Australia gets another bean-to-bar chocolate maker	32	Jun 27, 2012 Reply by Ice Blocks!

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Tom's Discussions (305)

"A general rule i use for grinding in a spectra 10 is 2hours grinding for every 500g…"

"Yeah , you wil certainly have a shorter roast profile if you are roasting nibs too"

"I agree that your roast sounds a little light for the DR, however, I must tell you t…"

"10-15% milk powder is a good start for a dark milk choc. I find around 10% for DR ty…"

"No worries on the help. Maria, I have used this bean from Chocolate Alchemy, many ye…"

"I agre with Maria, aging will allow the bitterness to 'settle', I age mine after tem…"

"I age it once it has been totally finished and moulded into bars. Most dramatic chan…"

"Corvina is the Melbourne company I assume? Apparently there is one in the Gold Coast…"

"Display photo from the launch at the Sheraton Mirage Resort at Port Douglas earlier…"

"Looks like the online store is up and running!"

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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

Working on a cocoa farm