Sarah Hart's Discussions (72)

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Discussions Replied To (53)	Replies	Latest Activity
"I understood it to mean that there are two categories and the "rising star" part is…" Sarah Hart replied Jul 31, 2008 to Call For Entries: The Next Generation Chocolate Competition	18	Aug 7, 2008 Reply by Clay Gordon
"Thanks for the review, Clay. I saw it at Powell's and glanced through it and even at…" Sarah Hart replied May 12, 2008 to Review of "The Chocolate Guide: Western Edition"	8	May 1, 2011 Reply by Melanie Boudar
"So, what is "weird" to those of us who live and breathe chocolate is probably pretty…" Sarah Hart replied May 6, 2008 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert
"Re: # 2) Cocoa Gourmet--That is just craziness--- I know because we custom gold leaf…" Sarah Hart replied May 5, 2008 to Top 10 most expensive chocolates	6	May 19, 2008 Reply by Brady
"We do a blue cheese stuffed black mission fig on a candied pecan. I guess it is weir…" Sarah Hart replied May 2, 2008 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert
"So, I clicked on the link but even when I clicked on "English" I had some trouble un…" Sarah Hart replied Apr 30, 2008 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"I agree about the fig and fennel bar, but I have not tasted the hazelnut one. In The…" Sarah Hart replied Apr 30, 2008 to Theo Chocolate Tasting Notes	1	Apr 30, 2008 Reply by Sarah Hart
"I thought I heard somewhere that the TJ pound plus was Callebaut, though I can't say…" Sarah Hart replied Apr 30, 2008 to Trader Joe's 72% Chocolate Bars...	32	Sep 28, 2009 Reply by Jacqueline
"Thanks Hallot, What you say about el-rey is pretty much what they told me via email…" Sarah Hart replied Apr 27, 2008 to Brands of and Sources for Organic Couverture	28	Dec 8, 2011 Reply by Dino Scarsella
"Yes! The mold material we use is from Chef Rubber." Sarah Hart replied Apr 24, 2008 to Brands of and Sources for Organic Couverture	28	Dec 8, 2011 Reply by Dino Scarsella

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Sarah Hart's Discussions (72)

"I understood it to mean that there are two categories and the "rising star" part is…"

"Thanks for the review, Clay. I saw it at Powell's and glanced through it and even at…"

"So, what is "weird" to those of us who live and breathe chocolate is probably pretty…"

"Re: # 2) Cocoa Gourmet--That is just craziness--- I know because we custom gold leaf…"

"We do a blue cheese stuffed black mission fig on a candied pecan. I guess it is weir…"

"So, I clicked on the link but even when I clicked on "English" I had some trouble un…"

"I agree about the fig and fennel bar, but I have not tasted the hazelnut one. In The…"

"I thought I heard somewhere that the TJ pound plus was Callebaut, though I can't say…"

"Thanks Hallot, What you say about el-rey is pretty much what they told me via email…"

"Yes! The mold material we use is from Chef Rubber."

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.