The Chocolate Life

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cheebs's Discussions (183)

Discussions Replied To (148) Replies Latest Activity

"I use 100cc syringes when making bars from my smaller tempering machines. Works a tr…"

cheebs replied Sep 24, 2010 to dipping machines...

14 Nov 27, 2010
Reply by Jeff Stern

"Oh I have several frames strung with good stainless wire. I'm just experimenting wit…"

cheebs replied Aug 30, 2010 to Help needed finding cake cutter wire in bulk!

7 Aug 30, 2010
Reply by Brad Payton

"Really? No one? All the dessert pros on this site? 2 days and *crickets*"

cheebs replied Aug 28, 2010 to Help needed finding cake cutter wire in bulk!

7 Aug 30, 2010
Reply by Brad Payton

"It will if untempered. Another option would be to use compound coating (non temperin…"

cheebs replied Aug 16, 2010 to Will my drizzle make my chocolates fizzle?

6 Aug 17, 2010
Reply by Jacquie Schofield

"If you're in no big hurry I need to visit both my cacao suppliers here in Guatemala…"

cheebs replied Aug 16, 2010 to Cacao Pods Picture

9 Nov 10, 2010
Reply by Anthony Lange

"I would like to suggest an entirely different approach. Try half-sheet pans and cove…"

cheebs replied Jul 19, 2010 to Wholesale Packaging...quick!

9 Aug 11, 2010
Reply by Jennifer Thamer

" It's for gel…"

cheebs replied Jul 9, 2010 to Chocolate molds

2 Jul 9, 2010
Reply by cheebs

"Lisa -- I don't use seed chocolate in the ACMC at all... For milk it goes up to 120,…"

cheebs replied Jul 9, 2010 to About to give up!

17 Jul 10, 2010
Reply by Dave Elliott

"Well, for starters, Chocovision was supposed to be working on the "holey baffle" for…"

cheebs replied Jun 10, 2010 to Just bought my first tempering machine, any advice or tricks?

1 Jun 10, 2010
Reply by cheebs

"I imagine a blast of steam could also be helpful, just take care not to overpressuri…"

cheebs replied Jun 9, 2010 to Tips for clearing a chocolate-clogged drain?

5 Jun 9, 2010
Reply by Malena Lopez-Maggi


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