The Chocolate Life

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Mark Heim's Discussions (85)

Discussions Replied To (83) Replies Latest Activity

"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

"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

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