The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

cheebs's Discussions (182)

Discussions Replied To (147) Replies Latest Activity

"I agree with Miguel about buying used equipment.  Unless it's refurbished or I was p…"

cheebs replied on Monday to newby maybe stupid question

14 on Monday
Reply by cheebs

"Mary, check out this extensive discussion on warm-weather shipping: http://www.thec…"

cheebs replied Jul 17 to warm weather shipping

1 Jul 17
Reply by cheebs

"This is by far one of the best contributions anyone has made here on TCL.  Thank you…"

cheebs replied Jul 2 to Panning

6 Jul 2
Reply by cheebs

"Cocoa Butter.  The other stuff is for cakes mostly."

cheebs replied Jun 25 to Airbrushing chocolate molds

4 Jun 25
Reply by Ismael Neggaz

"A cremino is just a 3-layer stack of white, milk and dark chocolate gianduja.  Some…"

cheebs replied Jun 16 to Cremini

2 Jun 16
Reply by Roger Rolf

"Sorry but the description is pretty clear in the very first line:  Brazil Dark Dippi…"

cheebs replied Feb 15 to No need to temper chocolate? from Santa Barbara

8 Feb 15
Reply by cheebs

"Yep, Mexican corn mill = Nixtamal"

cheebs replied Jan 27 to alternatives to champion juicer

27 Feb 24
Reply by Ben Rasmussen

"Here in Guatemala a lot of people use Nixtamal grinders to grind cacao.  There are m…"

cheebs replied Jan 26 to alternatives to champion juicer

27 Feb 24
Reply by Ben Rasmussen

"While on a training course in Italy, we were taught how to make tool replicas by mol…"

cheebs replied Nov 14, 2013 to Crescent Wrench mold - Looking for one

1 Nov 14, 2013
Reply by cheebs

"The T5 is a continuous machine, in that it takes care of the heating/cooling/heating…"

cheebs replied Oct 23, 2013 to How does a tempering machine work (Pomati)?

7 Nov 18, 2013
Reply by Esteban Iriart

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