The Chocolate Life

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Robert Shea's Discussions (130)

Discussions Replied To (121) Replies Latest Activity

"er copper, not calcium. ;)"

Robert Shea replied Jan 25, 2009 to Where to Buy Tools for Working with Chocolate

25 Nov 23, 2009
Reply by Anna C

"I know the calcium ions allow pectin to form a tighter gel, so better results with l…"

Robert Shea replied Jan 24, 2009 to Where to Buy Tools for Working with Chocolate

25 Nov 23, 2009
Reply by Anna C

"Unlined copper... I know it's a must have for anything involving pectin... but it st…"

Robert Shea replied Jan 23, 2009 to Where to Buy Tools for Working with Chocolate

25 Nov 23, 2009
Reply by Anna C

"I for one do not care for Valrhona, but I figure the Academy of Chocolate has given…"

Robert Shea replied Jan 23, 2009 to Valrhona Carre Guanaja Pieces

3 Jan 23, 2009
Reply by Rich

"I hate to appear like a jerk here, but wouldn't a scale be your best bet?"

Robert Shea replied Jan 22, 2009 to measuring cocoa question

6 Jan 22, 2009
Reply by Rosalind Forrest

"I love Michel Cluizel and exclusively use their chocolate. I trust the company's eth…"

Robert Shea replied Jan 20, 2009 to Ethical and Delicious Unsweetened Chocolate?

5 Jul 13, 2009
Reply by Rodd Heino

"I didn't mean that just because companies own all the steps they'll find it in the g…"

Robert Shea replied Jan 11, 2009 to FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER

40 Oct 19, 2009
Reply by Michael Winnike

"Heh if only the numbers were like that... in my experience every stop in the system…"

Robert Shea replied Jan 11, 2009 to FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER

40 Oct 19, 2009
Reply by Michael Winnike

"Yeah, keep all the tasting blind and mix items up with those of other producers....…"

Robert Shea replied Jan 10, 2009 to Survey of customers

1 Jan 10, 2009
Reply by Robert Shea

"The first was a temporary gelatin skin and the second is a pectin gel. The calcium i…"

Robert Shea replied Dec 29, 2008 to need help with jelly fillings

9 Dec 31, 2008
Reply by Frank Schmidt

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