The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Robert Shea's Discussions (130)

Discussions Replied To (121) Replies Latest Activity

"My goal is to be viewed in the light of a Heston Blumenthal or Ramon Morato... yours…"

Robert Shea replied Mar 4, 2010 to Working Chocolatier Q&A

21 Apr 30, 2010
Reply by Brad Churchill

"I'd avoid additives unless you must take that route. What are you trying to do, exac…"

Robert Shea replied Mar 3, 2010 to Stabilizing Chocolate Sauce

11 Mar 9, 2010
Reply by Yves Methot

"Thank you. I was concerned it might be too harsh, but I couldn't think of a way to b…"

Robert Shea replied Mar 3, 2010 to Working Chocolatier Q&A

21 Apr 30, 2010
Reply by Brad Churchill

"This isn't "News." Find a niche, don't chase money. Calculate to the best of your…"

Robert Shea replied Mar 3, 2010 to Working Chocolatier Q&A

21 Apr 30, 2010
Reply by Brad Churchill

"I tend to go with sorta fruit mayo, my recipes are very specific and depend on the e…"

Robert Shea replied Feb 26, 2010 to Chocolate Fillings

3 Feb 26, 2010
Reply by Ronya R

"Might make the chocolate surface softer and more easily marred."

Robert Shea replied Feb 12, 2010 to White chocolate instead of cocoa butter on molds

10 Jun 27, 2011
Reply by antonino allegra

"You're filling the molds and sealing them too soon. The ganache should cool to about…"

Robert Shea replied Feb 10, 2010 to Molding question -- help!

7 Mar 18, 2010
Reply by Jennifer Thamer

"White chocolate is fine, you can even add powered colors, it should be tempered."

Robert Shea replied Feb 9, 2010 to White chocolate instead of cocoa butter on molds

10 Jun 27, 2011
Reply by antonino allegra

"Using, as you put it, "unique flavors" does not an artisan make."

Robert Shea replied Feb 3, 2010 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

""You're just one of those people who melts others people's chocolate and uses it lik…"

Robert Shea replied Feb 2, 2010 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

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