The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Mark Heim's Discussions (85)

Discussions Replied To (83) Replies Latest Activity

"Alcohol reduces the solubility of sugar.  If your control's combined recipe and text…"

Mark Heim replied Feb 24 to adding liquor to caramel

8 May 24
Reply by Daniel Herskovic

"It depends on how deep you want to get into it.  There are several articles, youtube…"

Mark Heim replied Feb 24 to Every time I use my molds for chocolate bars, they bloom.

14 Feb 25
Reply by Milford Dennison

"You mention that the room conditions are 64-68F.  If your moulds are this temperatur…"

Mark Heim replied Feb 21 to Every time I use my molds for chocolate bars, they bloom.

14 Feb 25
Reply by Milford Dennison

"Chocolate does not like to stick to the dried strawberries.  A pre coating of gum Ar…"

Mark Heim replied Jul 30, 2013 to Problems with panning

4 Aug 4, 2013
Reply by Colin Green

"The ginger pieces are water, the chocolate fat.  They don't like each other.  Try pr…"

Mark Heim replied Jan 16, 2013 to Panning Ginger

2 Jan 16, 2013
Reply by Colin Green

"The moisture after cook has a huge affect on texture.  Try a few degrees higher, may…"

Mark Heim replied Dec 8, 2012 to After action report on my first attempt at Caramels

20 May 24
Reply by Clay Gordon

"I temper until about ambient.  Getting the right crystal structure can not only help…"

Mark Heim replied Nov 24, 2012 to Is it worth tempering gianduja?

3 Nov 25, 2012
Reply by Gap

"Look at the centers.  Chocolate will pull water from a ganache.  Once it does it get…"

Mark Heim replied Oct 5, 2012 to HELPPPP: CHOCOLATE IS CRUMBLY

2 Oct 5, 2012
Reply by Mark Heim

"Ask 10 people and you'll get 12 techniques, and they can all work.  Give all of 'em…"

Mark Heim replied Oct 5, 2012 to Tempering

7 Oct 20, 2012
Reply by Bindiya sharma

"If all of the pieces are round, they may have been polished and glazed through panni…"

Mark Heim replied Oct 5, 2012 to BRIGHTNESS ON CHOCOLATE

21 Oct 6, 2012
Reply by Sebastian

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