Robert Shea's Discussions (130)

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Discussions Replied To (121)	Replies	Latest Activity
"I have never used inulin as a sweetener or as a bulking agent, but for its warming p…" Robert Shea replied Mar 18, 2010 to Functional Candy - Making Chocolate (Candies) Healthy-er	5	Mar 18, 2010 Reply by Kerry
"My understanding is that aloe vera has never shown any health benefits beyond being…" Robert Shea replied Mar 17, 2010 to Functional Candy - Making Chocolate (Candies) Healthy-er	5	Mar 18, 2010 Reply by Kerry
"If you used the same chocolate as a seed... was the seed tempered I thought you didn…" Robert Shea replied Mar 14, 2010 to Tempering untempered chocolate	8	Jul 10, 2011 Reply by Nicholas Kennedy
"If it is setting up partially tempered, that could be the result of insufficient agi…" Robert Shea replied Mar 13, 2010 to Tempering untempered chocolate	8	Jul 10, 2011 Reply by Nicholas Kennedy
"Interesting use... we've been tinkering with over-conching very poor quality chocola…" Robert Shea replied Mar 8, 2010 to New test improves control of chocolate origins	4	Sep 13, 2010 Reply by Nat
"Hahaha... I had no idea such a show existed, thanks for that. :)" Robert Shea replied Mar 6, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill
"Look Brad, you know you're a whore, you even said as much. You make overpriced frost…" Robert Shea replied Mar 6, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill
"Yeah... the thing is, it is possible and frequently preferable to do things one way…" Robert Shea replied Mar 4, 2010 to Stabilizing Chocolate Sauce	11	Mar 9, 2010 Reply by Yves Methot
"Ok, so you'll be jarring this? Depending on where you are that can be a whole big le…" Robert Shea replied Mar 4, 2010 to Stabilizing Chocolate Sauce	11	Mar 9, 2010 Reply by Yves Methot
"Actually... Brad... I have more. Go ** yourself. It is *** like you that make…" Robert Shea replied Mar 4, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill

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1	melanger necessary?
2	Emerging Chocolatier with questions.
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Robert Shea's Discussions (130)

"I have never used inulin as a sweetener or as a bulking agent, but for its warming p…"

"My understanding is that aloe vera has never shown any health benefits beyond being…"

"If you used the same chocolate as a seed... was the seed tempered I thought you didn…"

"If it is setting up partially tempered, that could be the result of insufficient agi…"

"Interesting use... we've been tinkering with over-conching very poor quality chocola…"

"Hahaha... I had no idea such a show existed, thanks for that. :)"

"Look Brad, you know you're a whore, you even said as much. You make overpriced frost…"

"Yeah... the thing is, it is possible and frequently preferable to do things one way…"

"Ok, so you'll be jarring this? Depending on where you are that can be a whole big le…"

"Actually... Brad... I have more. Go **** yourself. It is ***** like you that make…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate

"Actually... Brad... I have more. Go yourself. It is * like you that make…"