The Chocolate Life

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Mark Heim's Discussions (85)

Discussions Replied To (84) Replies Latest Activity

"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?

17 Jul 12
Reply by Adeir Boida de Andrade

"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

"The PMCA offers a nice panning course, covers hard, soft, and chocolate panning. Thi…"

Mark Heim replied Mar 5, 2010 to Chocolate Panning, process and equipment

23 Mar 10, 2013
Reply by steve

"A common objection to using xylitol is the cooling effect due to the high negative h…"

Mark Heim replied Feb 19, 2010 to alternative sweeteners ...

1 Feb 19, 2010
Reply by Mark Heim

"A ganache is an oil in water emulsion. The fat, from cocoa butter or milk will be as…"

Mark Heim replied Feb 16, 2010 to Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

3 Oct 15, 2012
Reply by Larry

"Don't just look at the molds. A thin vacuum formed mold like that is affected faster…"

Mark Heim replied Feb 4, 2010 to Dealing with mold release marks

15 Feb 17, 2010
Reply by Mike

"To get smaller sugar crystallization, the cooler the better, the recommended 100F wi…"

Mark Heim replied Jan 20, 2010 to Crystalization of sugar

3 Jan 20, 2010
Reply by Mark Heim


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