The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Mark Heim's Discussions (85)

Discussions Replied To (83) Replies Latest Activity

"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

"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

13 Sep 19
Reply by Goran Vjestica

"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

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