The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Mark Heim's Discussions (85)

Discussions Replied To (83) Replies Latest Activity

"Couverture is chocolate but with more cocoa butter, to make it more fluid when tempe…"

Mark Heim replied Oct 20, 2009 to Chocolate VS couverture

11 Oct 22, 2009
Reply by Despina Antypa

"I also own and use the ACMC machine. It works very well. But as Cheebs mentions, tho…"

Mark Heim replied Oct 18, 2009 to Questions on American Chocolate Mould Table Top Tempering Machine

7 Oct 24, 2009
Reply by Ilana

"Yes, anhydrous milk fat, or butter oil. The only other fat source allowed in chocola…"

Mark Heim replied Oct 7, 2009 to Cocoa butter and cocoa solids

75 Jan 29
Reply by Jonathan Edelson

"Not all the fat in a chocolate bar, even dark chocolate, is always cocoa butter. Man…"

Mark Heim replied Oct 5, 2009 to Cocoa butter and cocoa solids

75 Jan 29
Reply by Jonathan Edelson

"Try www.chocomap.com It's a good place to start."

Mark Heim replied Sep 23, 2009 to Chocolate Stores in San Francisco

6 Sep 23, 2009
Reply by Andre Costa

"Artisan lable would be the same for any art form. Anyone can draw a picture, but not…"

Mark Heim replied Sep 8, 2009 to What Makes an Artisan Chocolate Artisan?

40 Sep 9, 2009
Reply by holycacao

"With a round shape, you have all the weight of the piece at one pont, which pushes t…"

Mark Heim replied Aug 31, 2009 to How do I have better bases?

9 Mar 19, 2012
Reply by david smith

"The cocoa beans freshly harvested have the highest antioxidant levels. Once the bean…"

Mark Heim replied Jul 2, 2009 to Has anyone heard of xocai the healthy chocolate

16 Nov 11, 2009
Reply by Clay Gordon

"Criollo and Forastero are the two basic types. Trinatario is a hybrid of the two. To…"

Mark Heim replied Jun 17, 2009 to I thought I knew chocolate and cacao but after visiting your website...

2 Jun 17, 2009
Reply by Mark Heim

"If you do not temper the chocolate, it will crystalize in it's more unstable forms,…"

Mark Heim replied Jun 17, 2009 to Making a hard Chocolate topping for brownies

2 Jun 17, 2009
Reply by Mark Heim

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