The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Mark Heim's Discussions (85)

Discussions Replied To (84) Replies Latest Activity

"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

7 May 14
Reply by Sebastian

"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

"Doing a double dip will help with slowing down oil migration into the shell, softeni…"

Mark Heim replied Sep 28, 2010 to Precoating Chocolate

7 Jun 28, 2011
Reply by Cathy Kuepfer

"An additional item to consider is the angle of the sides. If you look at a cross sec…"

Mark Heim replied Sep 24, 2010 to I ‘d love your comments and feedback on Chocolate Mold designs

8 Sep 27, 2010
Reply by Ning-Geng Ong

"Easy would be to just mix the blend to taste, then temper the blend. The temperature…"

Mark Heim replied Sep 9, 2010 to blending couverture

6 Sep 24, 2010
Reply by Susan Van Horn

"There are a couple web sites that talk about beer and chocolate pairing. Use their r…"

Mark Heim replied Aug 6, 2010 to Has anyone attempted flavoring their chocolates with beer?

13 Mar 2, 2011
Reply by Marquette Demarais

"An acid will remove the rust, reduce vs oxidize. If just light surface rust vinegar…"

Mark Heim replied Aug 5, 2010 to understanding the chemistry...

1 Aug 5, 2010
Reply by Mark Heim

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