cheebs's Discussions (166)

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Discussions Replied To (136)	Replies	Latest Activity
"Some people temper, some don't. I'm part of the "yes" crowd. I find that when I don'…" cheebs replied Jun 1, 2010 to Mold decorating with colored cocoa butter	11	Mar 13 Reply by Erica Rodriguez-Anthony
"I like to enjoy my 70% or 75% Guatemalan bars with Zacapa Centenario 23-y/o rum. It…" cheebs replied May 31, 2010 to What are your favorite adult beverages to pair with chocolates?	24	Jun 3, 2010 Reply by Vanessa Chang
"I've used these dry gel packs from Cameron and they are excellent. In fact, save for…" cheebs replied May 11, 2010 to Summer shipping tips & tricks?	30	Feb 6 Reply by Clay Gordon
"As far as I know, De Vries is also lecithin-free. Personally I make a 70% that's jus…" cheebs replied May 7, 2010 to Chocolate without Soy Products	14	May 24, 2010 Reply by Denise Brennan
"This is the best warm-weather shipping primer I've ever read. Kudos!" cheebs replied May 7, 2010 to Summer shipping tips & tricks?	30	Feb 6 Reply by Clay Gordon
"With the unit pictured above, condensation from the cooling fins on the cold (inside…" cheebs replied May 6, 2010 to Selling at farmer's markets... in the heat of summer?	27	Jan 7, 2011 Reply by Lana
"The cabinet was made by a professional cabinetmaker, who also had the curved glass m…" cheebs replied Apr 30, 2010 to Selling at farmer's markets... in the heat of summer?	27	Jan 7, 2011 Reply by Lana
"Something no one has suggested so far are thermoelectric coolers. They come in a var…" cheebs replied Apr 30, 2010 to Selling at farmer's markets... in the heat of summer?	27	Jan 7, 2011 Reply by Lana
"I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds ver…" cheebs replied Apr 29, 2010 to chocolate shop name	16	Apr 29, 2010 Reply by Waleed Hambishi
"Send some bars to Emily Stone of Chocolate in Context. If your chocolate is top-notc…" cheebs replied Apr 23, 2010 to Marketing and Promotion Advice	3	Apr 26, 2010 Reply by TammyJo Eckhart, PhD

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1	Premade truffle shels- necessity or copout?
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5	Best Drizzling Method?

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cheebs's Discussions (166)

"Some people temper, some don't. I'm part of the "yes" crowd. I find that when I don'…"

"I like to enjoy my 70% or 75% Guatemalan bars with Zacapa Centenario 23-y/o rum. It…"

"I've used these dry gel packs from Cameron and they are excellent. In fact, save for…"

"As far as I know, De Vries is also lecithin-free. Personally I make a 70% that's jus…"

"This is the best warm-weather shipping primer I've ever read. Kudos!"

"With the unit pictured above, condensation from the cooling fins on the cold (inside…"

"The cabinet was made by a professional cabinetmaker, who also had the curved glass m…"

"Something no one has suggested so far are thermoelectric coolers. They come in a var…"

"I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds ver…"

"Send some bars to Emily Stone of Chocolate in Context. If your chocolate is top-notc…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?