The Chocolate Life

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cheebs's Discussions (188)

Discussions Replied To (153) Replies Latest Activity

"Either a large colander or a wet cloth... Rub the hazelnuts against the screen of th…"

cheebs replied Oct 22, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"It does and that will work perfectly.  It only takes a few hours to get the paste su…"

cheebs replied Oct 21, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"Gap... I only roast the hazelnuts... if caramelized I would then be making praliné (…"

cheebs replied Oct 21, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"Basically just thoroughly mix the melted chocolate with the hazelnut paste.  I've se…"

cheebs replied Oct 20, 2012 to Gianduja at home

19 Nov 25, 2012
Reply by Patti Humbert

"You need to open up the machine and you will see the places where belt tension can b…"

cheebs replied Sep 27, 2012 to pregrinders

12 Sep 29, 2012
Reply by Adam Kavalier

"I've been making chocolate with Santha/Ultra grinders since 2008.  The machines are…"

cheebs replied Sep 22, 2012 to pregrinders

12 Sep 29, 2012
Reply by Adam Kavalier

"Sebastian has a very good point... we actually replaced the craptastic black rubber…"

cheebs replied Sep 20, 2012 to pregrinders

12 Sep 29, 2012
Reply by Adam Kavalier

"Absolutely.  They do need to be quite warm, 115-120 F at a minimum, as must be the b…"

cheebs replied Sep 18, 2012 to pregrinders

12 Sep 29, 2012
Reply by Adam Kavalier

"I don't really see why you need a pregrinder.  Both the Santha and Ultra can perfect…"

cheebs replied Sep 18, 2012 to pregrinders

12 Sep 29, 2012
Reply by Adam Kavalier

"Breakdown is a breeze, I have two tempering machines and one enrober.  Switching the…"

cheebs replied Aug 30, 2012 to What is a good, small enrober to buy?

20 Sep 5, 2012
Reply by Colin Green

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