Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"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
"Try the reduction, it works nicely making a beer brittle. The sugar offsets the bitt…" Mark Heim replied Aug 5, 2010 to Has anyone attempted flavoring their chocolates with beer?	13	Mar 2, 2011 Reply by Marquette Demarais
"To preserve the pods with the color... Drill a small hole into the pod, then freeze…" Mark Heim replied Aug 5, 2010 to Fresh cacao pods hooray, but what to do?	15	Jul 9, 2012 Reply by Tom
"There are makers who use PGPR (polyglycerol polyricinoleate) instead of lecithin. Us…" Mark Heim replied May 7, 2010 to Chocolate without Soy Products	14	May 24, 2010 Reply by Denise Brennan
"Any soft fat or many oils can be used, just watch the flavor they bring. Also consid…" Mark Heim replied May 5, 2010 to rich creamy fillings without the cream	11	May 16, 2010 Reply by Sandra Mallut
"To make a solid bar, you're not going to be able to do any worthwhile tempering if t…" Mark Heim replied May 4, 2010 to Tempering Raw Chocolate	17	Feb 28, 2012 Reply by Matt Chambers

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1	melanger necessary?
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Mark Heim's Discussions (81)

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

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

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

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

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

"Try the reduction, it works nicely making a beer brittle. The sugar offsets the bitt…"

"To preserve the pods with the color... Drill a small hole into the pod, then freeze…"

"There are makers who use PGPR (polyglycerol polyricinoleate) instead of lecithin. Us…"

"Any soft fat or many oils can be used, just watch the flavor they bring. Also consid…"

"To make a solid bar, you're not going to be able to do any worthwhile tempering if t…"

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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?