Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"Make sure that when you start boiling the sugar that all of it is completly in solut…" Mark Heim replied Dec 17, 2011 to Toffee troubles	9	Dec 19, 2011 Reply by Danielle
"Caramelization of sugar and of milk are two completely different things. Carameliza…" Mark Heim replied Dec 2, 2011 to Caramel recipes and chocolate	2	Dec 8, 2011 Reply by Daniel Herskovic
"Look at the moisture level and the sugar types and levels. If the water isn't tied…" Mark Heim replied Nov 30, 2011 to Chocolate sides caving in?	4	Nov 30, 2011 Reply by Mark Heim
"Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucr…" Mark Heim replied Nov 29, 2011 to Praline fillings	12	Jan 19, 2012 Reply by Neha Kanwar
"Pectin is a unique gelling agent and is perfect for fruit since it uses acid to set,…" Mark Heim replied Oct 28, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Take the bloomed bark, warm it back up to melt out the chocolate, sieve it to get ou…" Mark Heim replied Oct 28, 2011 to Making bark with a tempering machine	12	Nov 8, 2011 Reply by Bayla Sussman
"I've used Clay's snobinettes technique for years, but wrap the plastic around soft f…" Mark Heim replied Oct 10, 2011 to Dipping cold centers	20	Oct 21, 2011 Reply by Magrietha Hendrika du Plessis
"Yes, you can airbrush the colored cocoa butter on the demoulded pieces. Using a bru…" Mark Heim replied Oct 7, 2011 to painting solid chocolate...	1	Oct 7, 2011 Reply by Mark Heim
"Watch the time you roll the truffles in hand with chocolate. Temperature of your ha…" Mark Heim replied Sep 28, 2011 to Dipped ginger-infused truffles cracking or streaking	2	Sep 28, 2011 Reply by David Israel
"A technique that works well for me is as you use up the chocolate, replace it with u…" Mark Heim replied Sep 28, 2011 to Keeping chocolate in temper	14	May 5 Reply by Mattias Blom

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Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Choosing the right chocolate?

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Mark Heim's Discussions (81)

"Make sure that when you start boiling the sugar that all of it is completly in solut…"

"Caramelization of sugar and of milk are two completely different things. Carameliza…"

"Look at the moisture level and the sugar types and levels. If the water isn't tied…"

"Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucr…"

"Pectin is a unique gelling agent and is perfect for fruit since it uses acid to set,…"

"Take the bloomed bark, warm it back up to melt out the chocolate, sieve it to get ou…"

"I've used Clay's snobinettes technique for years, but wrap the plastic around soft f…"

"Yes, you can airbrush the colored cocoa butter on the demoulded pieces. Using a bru…"

"Watch the time you roll the truffles in hand with chocolate. Temperature of your ha…"

"A technique that works well for me is as you use up the chocolate, replace it with u…"

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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

Choosing the right chocolate?