Sarah Hart's Discussions (72)

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Discussions Replied To (53)	Replies	Latest Activity
"You can use coconut milk in place of cream to make ganache. Infuse it with herbs, o…" Sarah Hart replied Feb 28, 2012 to Cream Filling	19	Mar 1, 2012 Reply by Gita Schurder
"How about Vintage Plantations?" Sarah Hart replied Nov 5, 2010 to Is there such a thing as GREAT Fair Trade chocolate?	10	Jan 1, 2011 Reply by Casey
"Pretty certain you'll have to temper the bar- cocoa butter is a big part of it." Sarah Hart replied Nov 3, 2010 to Sahagun Coffee Bar	7	Nov 5, 2010 Reply by Nat
"Neo Coco in the SF Bay area makes unenrobed chocolates. I don't know if they will sh…" Sarah Hart replied Nov 2, 2010 to Unrobed Ganache	7	Nov 3, 2010 Reply by Lana
"I have had Sahagun's Kapow bar and it is excellent. Worth every penny." Sarah Hart replied Nov 2, 2010 to Sahagun Coffee Bar	7	Nov 5, 2010 Reply by Nat
"Kerry- are the ones you use digital? I must confess to never having used one. But we…" Sarah Hart replied Jul 4, 2010 to brix hydrometers/ refractometers	6	Jul 15, 2010 Reply by Shane Essary
"I got a pacojet and it is AMAZING. I love it. Especially for a kitchen that is squar…" Sarah Hart replied Jul 2, 2010 to pacojet ice cream maker	1	Jul 2, 2010 Reply by Sarah Hart
"Matt- thanks! I looked up your business on the web. It looks really great! We haven'…" Sarah Hart replied Jul 2, 2010 to CSI - It's not Just for Crime Scene Investigator Anymore	10	Jul 2, 2010 Reply by Matt Caputo
"Hey all, thanks for the support and nice words. I was not too discouraged by the cur…" Sarah Hart replied Jun 29, 2010 to CSI - It's not Just for Crime Scene Investigator Anymore	10	Jul 2, 2010 Reply by Matt Caputo
"The temperature is the issue I thought might be the problem. I emailed her your feed…" Sarah Hart replied Jun 2, 2010 to tempering machine for lemon curd????	12	Jan 20, 2012 Reply by Clay Gordon

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1	melanger necessary?
2	Emerging Chocolatier with questions.
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Sarah Hart's Discussions (72)

"You can use coconut milk in place of cream to make ganache. Infuse it with herbs, o…"

"How about Vintage Plantations?"

"Pretty certain you'll have to temper the bar- cocoa butter is a big part of it."

"Neo Coco in the SF Bay area makes unenrobed chocolates. I don't know if they will sh…"

"I have had Sahagun's Kapow bar and it is excellent. Worth every penny."

"Kerry- are the ones you use digital? I must confess to never having used one. But we…"

"I got a pacojet and it is AMAZING. I love it. Especially for a kitchen that is squar…"

"Matt- thanks! I looked up your business on the web. It looks really great! We haven'…"

"Hey all, thanks for the support and nice words. I was not too discouraged by the cur…"

"The temperature is the issue I thought might be the problem. I emailed her your feed…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter