Mark Heim's Discussions (81)

View

Discussions Replied To (79)	Replies	Latest Activity
"To get your smallest crystal (smoothest texture) allow your syrup to cool evenly wit…" Mark Heim replied Sep 24, 2011 to Fondant creamer	5	Sep 24, 2011 Reply by Mark Heim
"The melt down and flavor release properties of cocoa butter are unique. Changing to…" Mark Heim replied Sep 4, 2011 to Using Coating	11	Sep 6, 2011 Reply by Clay Gordon
"Look for a lower % cocoa butter chocolate, ask for it from your supplier, or if look…" Mark Heim replied Sep 2, 2011 to Dipping Chocolates	9	Sep 4, 2011 Reply by Richard Foley
"Along with watching the temper of your cocoa butter, also look at the temperature of…" Mark Heim replied Jul 29, 2011 to Adventures with Colored Cocoa Butter	6	Jul 31, 2011 Reply by Richard Foley
"The Mycryo powder is a type 6 cocoa butter crystal. Instead of tempering by traditi…" Mark Heim replied Jun 30, 2011 to Mycryo Powder	8	Jul 5, 2011 Reply by Bayla Sussman
"A key difference between cocoa butter and compound coatings aside from temper - no t…" Mark Heim replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"Lecithin will allow you to use less cocoa butter in your recipe, thinning it to get…" Mark Heim replied Jun 2, 2011 to Lecithin substitute	17	Jun 6, 2011 Reply by Ice Blocks!
"You can temper unsweetened chocolate. When you purchase the bars, they're tempered.…" Mark Heim replied May 25, 2011 to can unsweetened baking chocolate be used for tempering?	5	May 28, 2011 Reply by darkandbitter
"The final temperature for tempering a chocolate is the point where the unstable crys…" Mark Heim replied Dec 8, 2010 to Why does chocolate overcrystalize	3	Dec 8, 2010 Reply by Nat
"Best way I've found, make the samples for your own practice, and see what you comfor…" Mark Heim replied Nov 2, 2010 to Chocolate class	2	Nov 2, 2010 Reply by Hilmir Kolbeins

‹ Previous
1
2
3
4
5
6
…
8
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	Premade truffle shels- necessity or copout?
2	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3	Tempering Machine VS Melter
4	financing a chocolate shop
5	Emerging Chocolatier with questions.

RSS
View All

Badges | Report an Issue | Terms of Service

Mark Heim's Discussions (81)

"To get your smallest crystal (smoothest texture) allow your syrup to cool evenly wit…"

"The melt down and flavor release properties of cocoa butter are unique. Changing to…"

"Look for a lower % cocoa butter chocolate, ask for it from your supplier, or if look…"

"Along with watching the temper of your cocoa butter, also look at the temperature of…"

"The Mycryo powder is a type 6 cocoa butter crystal. Instead of tempering by traditi…"

"A key difference between cocoa butter and compound coatings aside from temper - no t…"

"Lecithin will allow you to use less cocoa butter in your recipe, thinning it to get…"

"You can temper unsweetened chocolate. When you purchase the bars, they're tempered.…"

"The final temperature for tempering a chocolate is the point where the unstable crys…"

"Best way I've found, make the samples for your own practice, and see what you comfor…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.