Robert Shea's Discussions (130)

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Discussions Replied To (121)	Replies	Latest Activity
"I don't mean to be rude, I'm just a bottom-line type of guy. From an objective sense…" Robert Shea replied Mar 3, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"True, or bacon fat, coffee, water, lark's vomit... or really anything that is liquid…" Robert Shea replied Feb 27, 2009 to Best Chocolate for Fondue	4	Feb 27, 2009 Reply by Robert Shea
"I know you said no oil, but I love to use a good olive oil (Lucini or Laudemio are f…" Robert Shea replied Feb 27, 2009 to Best Chocolate for Fondue	4	Feb 27, 2009 Reply by Robert Shea
"That is exactly it. I want equipment to be a tool, not a crutch... if that makes sen…" Robert Shea replied Feb 19, 2009 to Starting out now - what are the essentials?	17	Feb 21, 2009 Reply by Andre Costa
"Pretty much, we started this company more or less on accident with no customers and…" Robert Shea replied Feb 18, 2009 to Starting out now - what are the essentials?	17	Feb 21, 2009 Reply by Andre Costa
"All by hand...I work with two batches... one at 33C and one at 35C. The 35C is regul…" Robert Shea replied Feb 18, 2009 to Starting out now - what are the essentials?	17	Feb 21, 2009 Reply by Andre Costa
"Wow, I wish I could have afforded such luxuries. ;) I still temper everything manual…" Robert Shea replied Feb 18, 2009 to Starting out now - what are the essentials?	17	Feb 21, 2009 Reply by Andre Costa
"We started out with above items plus: - A good digital scale - A heatpad (helps kee…" Robert Shea replied Feb 18, 2009 to Starting out now - what are the essentials?	17	Feb 21, 2009 Reply by Andre Costa
"There is a girl whose shop I've been to a couple of times. She makes everything, the…" Robert Shea replied Feb 4, 2009 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"Short shelf-life? Wow, I've got a slew of truffles with about a one day shelf-life,…" Robert Shea replied Feb 3, 2009 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao

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Robert Shea's Discussions (130)

"I don't mean to be rude, I'm just a bottom-line type of guy. From an objective sense…"

"True, or bacon fat, coffee, water, lark's vomit... or really anything that is liquid…"

"I know you said no oil, but I love to use a good olive oil (Lucini or Laudemio are f…"

"That is exactly it. I want equipment to be a tool, not a crutch... if that makes sen…"

"Pretty much, we started this company more or less on accident with no customers and…"

"All by hand...I work with two batches... one at 33C and one at 35C. The 35C is regul…"

"Wow, I wish I could have afforded such luxuries. ;) I still temper everything manual…"

"We started out with above items plus: - A good digital scale - A heatpad (helps kee…"

"There is a girl whose shop I've been to a couple of times. She makes everything, the…"

"Short shelf-life? Wow, I've got a slew of truffles with about a one day shelf-life,…"

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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