Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"Called butter oil, clarified butter, or AMF (anhydrous milk fat). Should be clear y…" Mark Heim replied Jul 31, 2012 to Troubleshooting the Chocolate on Butter Toffee	47	Sep 5, 2012 Reply by Ryan
"Regarding the difference in success between white or milk vs dark. The toffee is an…" Mark Heim replied Jul 25, 2012 to Troubleshooting the Chocolate on Butter Toffee	47	Sep 5, 2012 Reply by Ryan
"The moulds should be just below the temperature of your tempered chocolate. If too…" Mark Heim replied May 1, 2012 to Stuck Chocolate In Mold	6	May 3, 2012 Reply by Beth L. Evard
"I saw a bar at Fancy Food Show a couple years ago, made somewhere in PA, he used gro…" Mark Heim replied Mar 14, 2012 to The best way to include coffee into chocolate	5	Mar 15, 2012 Reply by Gap
"If it is a 3D mould, you can use it like a book mould to fill. If the filling is ru…" Mark Heim replied Mar 14, 2012 to Question on using double molds	5	Mar 19, 2012 Reply by david smith
"As has already been noted, lecithin coats the particles so you need less cocoa butte…" Mark Heim replied Mar 8, 2012 to At what stage to add lecithin	12	Mar 9, 2012 Reply by Chirag Bhatia
"Invertase comes in several strengths. You only need a few tenths of a percent. The…" Mark Heim replied Mar 6, 2012 to Invertase	3	Mar 6, 2012 Reply by Mark Heim
"Retry warming the molds, but no where near that warm. Your fingers typically are ab…" Mark Heim replied Jan 3, 2012 to Chocolates not releasing from PC molds	3	Jan 6, 2012 Reply by Maja Zorga Dulmin
"The temperature you cook to will determine flavor and color. Once over 300F you are…" Mark Heim replied Dec 17, 2011 to Toffee troubles	9	Dec 19, 2011 Reply by Danielle
"Traditionally chocolate was conched for 72 hours. If you continue to conch, I've tr…" Mark Heim replied Dec 17, 2011 to Question about grinding and conching	6	Dec 18, 2011 Reply by Maria

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Top Discussions

1	melanger necessary?
2	losing temper w/tempering
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Mark Heim's Discussions (81)

"Called butter oil, clarified butter, or AMF (anhydrous milk fat). Should be clear y…"

"Regarding the difference in success between white or milk vs dark. The toffee is an…"

"The moulds should be just below the temperature of your tempered chocolate. If too…"

"I saw a bar at Fancy Food Show a couple years ago, made somewhere in PA, he used gro…"

"If it is a 3D mould, you can use it like a book mould to fill. If the filling is ru…"

"As has already been noted, lecithin coats the particles so you need less cocoa butte…"

"Invertase comes in several strengths. You only need a few tenths of a percent. The…"

"Retry warming the molds, but no where near that warm. Your fingers typically are ab…"

"The temperature you cook to will determine flavor and color. Once over 300F you are…"

"Traditionally chocolate was conched for 72 hours. If you continue to conch, I've tr…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop