The Chocolate Life

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cheebs's Discussions (188)

Discussions Replied To (153) Replies Latest Activity

"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

"I press all my own butters... and I go so far as them being Plantation-Specific, not…"

cheebs replied Aug 30, 2013 to Single Origin Cocoa butter?

16 Aug 30, 2013
Reply by cheebs

"We only freeze it to grate it.  So no, it does not throw off the temper.  "

cheebs replied Jun 17, 2013 to Seeding with cacao butter

8 Jun 20, 2013
Reply by Heather Johnston

"I have used it before.  Has worked best freezing the chunks of tempered CB and then…"

cheebs replied Jun 15, 2013 to Seeding with cacao butter

8 Jun 20, 2013
Reply by Heather Johnston

"I have insight into question 2: A normal cream/butter/chocolate ganache will last a…"

cheebs replied May 25, 2013 to I NEED HELP!

7 May 25, 2013
Reply by cheebs

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