Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"The ginger pieces are water, the chocolate fat. They don't like each other. Try pr…" Mark Heim replied Jan 16 to Panning Ginger	2	Jan 16 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	18	Jan 1 Reply by Ruth Atkinson Kendrick
"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
"You might want to try making a basic praline. Take 50:50 sugar and hazelnuts, you c…" Mark Heim replied Sep 10, 2012 to Best hazelnut flavor	10	Sep 10, 2012 Reply by Katie Perry
"Invertase as an enzyme will continue to work until forced to stop. One way is heat…" Mark Heim replied Sep 4, 2012 to Invertase	4	Sep 4, 2012 Reply by Mark Heim
"The ganache is an oil in water emulsion. So the water/syrup phase has a lot to do w…" Mark Heim replied Aug 2, 2012 to GANACHE FEELS CRUMBLY	4	Aug 6, 2012 Reply by Daniel Herskovic
"Start with about 2%, temper like you would milk, and compare the snap of a tablet wi…" Mark Heim replied Jul 31, 2012 to Troubleshooting the Chocolate on Butter Toffee	47	Sep 5, 2012 Reply by Ryan

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1	melanger necessary?
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Mark Heim's Discussions (81)

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

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

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

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

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

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

"You might want to try making a basic praline. Take 50:50 sugar and hazelnuts, you c…"

"Invertase as an enzyme will continue to work until forced to stop. One way is heat…"

"The ganache is an oil in water emulsion. So the water/syrup phase has a lot to do w…"

"Start with about 2%, temper like you would milk, and compare the snap of a tablet wi…"

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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

Weird Flavors and Inclusions in Chocolate