Mark Heim's Discussions (81)

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Discussions Replied To (79)	Replies	Latest Activity
"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
"I've taken some courses at the Notter School in Orlando. Very good. He also has seve…" Mark Heim replied Jun 17, 2009 to Best chocolate school	44	Oct 29, 2009 Reply by SU
"Make your own silicon molds. I make the shape, design, etc, of what I want out of so…" Mark Heim replied Jun 1, 2009 to custom made chocolate	12	Jun 4, 2009 Reply by Saeed bostani
"Xylitol will work but has a cooling effect when it dissolves in the mouth, due to ne…" Mark Heim replied Jun 1, 2009 to xylitol in chocolate?	5	Jun 7, 2009 Reply by Nat

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1	Emerging Chocolatier with questions.
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Mark Heim's Discussions (81)

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

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

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

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

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

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

"I've taken some courses at the Notter School in Orlando. Very good. He also has seve…"

"Make your own silicon molds. I make the shape, design, etc, of what I want out of so…"

"Xylitol will work but has a cooling effect when it dissolves in the mouth, due to ne…"

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Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)