cheebs's Discussions (168)

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Discussions Replied To (138)	Replies	Latest Activity
"To temper the butters we use the turbo-tempering method: in the airbrush container…" cheebs replied Oct 3, 2011 to Airbrushing assitance?	8	Oct 4, 2011 Reply by Emily Woloszyn
"What Omar said... I had the same issues until I started tempering all my cocoa butt…" cheebs replied Oct 3, 2011 to Airbrushing assitance?	8	Oct 4, 2011 Reply by Emily Woloszyn
"This is an excellent topic! Funny how sometimes people are thinking the same thing?…" cheebs replied Aug 19, 2011 to Chocolate & Photography	8	Aug 28, 2011 Reply by Glenn Knowles
"Best of luck in your new venture. It is indeed an exciting and very different world…" cheebs replied Jul 29, 2011 to Benoît Nihant Chocolatier goes "Bean to Bar"	8	Aug 5, 2011 Reply by Bhuvan
"Yes, Glerup and Mod-pac are good, for smaller runs sugarcraft will be your go-betwee…" cheebs replied Jul 22, 2011 to Packaging	2	Jul 22, 2011 Reply by cheebs
"It most definitely WILL go above 104 F. I've measured up to 140F with a laser therm…" cheebs replied Jul 16, 2011 to Stone Grinder for Raw Chocolate	26	Oct 4, 2011 Reply by Ernesto Bugarin Pantua Jr.
"If it was bars for eating you bought, they're ruined (but just for immediate eating!…" cheebs replied Jul 15, 2011 to Melted Chocolate	2	Jul 15, 2011 Reply by Richard Firstner
"Agreed... but definitely the norm is 2100 or lower. I've seem trees here in Guatema…" cheebs replied Jun 24, 2011 to West Coast of Costa Rica: good for growing Caco Plants ?	3	Jun 24, 2011 Reply by cheebs
"Um, Costa Rica is 9 degrees NORTH of the equator, so you might want to re-check your…" cheebs replied Jun 20, 2011 to West Coast of Costa Rica: good for growing Caco Plants ?	3	Jun 24, 2011 Reply by cheebs
"Nothing wrong with it at all. I know many top chocolatiers that use the V shells. …" cheebs replied Jun 19, 2011 to Premade truffle shels- necessity or copout?	19	Jun 5 Reply by Jim Braunagel

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cheebs's Discussions (168)

"To temper the butters we use the turbo-tempering method: in the airbrush container…"

"What Omar said... I had the same issues until I started tempering all my cocoa butt…"

"This is an excellent topic! Funny how sometimes people are thinking the same thing?…"

"Best of luck in your new venture. It is indeed an exciting and very different world…"

"Yes, Glerup and Mod-pac are good, for smaller runs sugarcraft will be your go-betwee…"

"It most definitely WILL go above 104 F. I've measured up to 140F with a laser therm…"

"If it was bars for eating you bought, they're ruined (but just for immediate eating!…"

"Agreed... but definitely the norm is 2100 or lower. I've seem trees here in Guatema…"

"Um, Costa Rica is 9 degrees NORTH of the equator, so you might want to re-check your…"

"Nothing wrong with it at all. I know many top chocolatiers that use the V shells. …"

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Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Hilliard vs. Chocovision - Newby Here ;)