Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"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 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
"Are you using the chocolate to tablet or to enrobe?" Mark Heim replied Jan 3, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Beside temperature, you can firm up the pieces for demolding in several ways, some o…" Mark Heim replied Jan 2, 2010 to chocoflex for ganache	7	Jan 2, 2010 Reply by Mark Heim
"I use the ACMC for personal use, holds a nice charge of chocolate. Oh, it does have…" Mark Heim replied Dec 15, 2009 to chocolate tempering machines	63	Jan 28 Reply by Chaqchao
"What temperature did you cool them down to? Make sure cool enough to firm up so they…" Mark Heim replied Dec 13, 2009 to chocoflex for ganache	7	Jan 2, 2010 Reply by Mark Heim
"Talk to them first, I've found them helpful. Depending on what you will spray (water…" Mark Heim replied Dec 10, 2009 to Has anyone used an air compressor from Chef Rubber?	2	Dec 11, 2009 Reply by Young Yang

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

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

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

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

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

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

"Are you using the chocolate to tablet or to enrobe?"

"Beside temperature, you can firm up the pieces for demolding in several ways, some o…"

"I use the ACMC for personal use, holds a nice charge of chocolate. Oh, it does have…"

"What temperature did you cool them down to? Make sure cool enough to firm up so they…"

"Talk to them first, I've found them helpful. Depending on what you will spray (water…"

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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

Working on a cocoa farm