The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Mark Heim's Discussions (85)

Discussions Replied To (84) Replies Latest Activity

"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, 2013
Reply by Mattias Blom

"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

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