Robert Shea's Discussions (130)

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Discussions Replied To (121)	Replies	Latest Activity
"Sonya, I get that you like that blog post... but please refrain from such asinine co…" Robert Shea replied Feb 2, 2010 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"I second chocosphere.com. Jerry is very friendly, shipments are always quick and wel…" Robert Shea replied Jan 17, 2010 to Where to buy bulk couverture?	5	Jan 19, 2010 Reply by Vivian S. Richman
"I've keep meaning and then forgetting to try Jin... I hear almost exclusively good s…" Robert Shea replied Jan 12, 2010 to Best Female Chocolatier?	38	Feb 2, 2010 Reply by Sonya
"sigh I'm thrilled you were able to complete your agenda without having to worry ab…" Robert Shea replied Jan 12, 2010 to Best Female Chocolatier?	38	Feb 2, 2010 Reply by Sonya
"What have you tried and was it worse or more expensive? (no point in suggesting thin…" Robert Shea replied Dec 2, 2009 to Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?	21	Dec 28, 2009 Reply by Matt Caputo
"Freezing without cracking is just a matter of freezing rapidly enough... a blast fre…" Robert Shea replied Nov 28, 2009 to longevity, how to make your chocolates last longer.	9	Dec 27, 2009 Reply by Bud Stockwell
"What type of filling? What shape? Were they bottomed first? How tempered was the cho…" Robert Shea replied Nov 15, 2009 to Help - Couverture on truffles is cracking.	5	Nov 17, 2009 Reply by Jeff Stern
"As a hypochondriac that enjoys acai... could you please elaborate on the "charga bee…" Robert Shea replied Nov 11, 2009 to Has anyone heard of xocai the healthy chocolate	16	Nov 11, 2009 Reply by Clay Gordon
"Oxygen passes through chocolate, it is pretty darned difficult to grow botulinus in…" Robert Shea replied Nov 11, 2009 to Shelf Life Questions...	12	Dec 8, 2009 Reply by Andy Ciordia
"Yup... though the white doesn't whip quite as well, but I always doctor my whites wi…" Robert Shea replied Nov 11, 2009 to Shelf Life Questions...	12	Dec 8, 2009 Reply by Andy Ciordia

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1	Premade truffle shels- necessity or copout?
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5	Emerging Chocolatier with questions.

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Robert Shea's Discussions (130)

"Sonya, I get that you like that blog post... but please refrain from such asinine co…"

"I second chocosphere.com. Jerry is very friendly, shipments are always quick and wel…"

"I've keep meaning and then forgetting to try Jin... I hear almost exclusively good s…"

"*sigh* I'm thrilled you were able to complete your agenda without having to worry ab…"

"What have you tried and was it worse or more expensive? (no point in suggesting thin…"

"Freezing without cracking is just a matter of freezing rapidly enough... a blast fre…"

"What type of filling? What shape? Were they bottomed first? How tempered was the cho…"

"As a hypochondriac that enjoys acai... could you please elaborate on the "charga bee…"

"Oxygen passes through chocolate, it is pretty darned difficult to grow botulinus in…"

"Yup... though the white doesn't whip quite as well, but I always doctor my whites wi…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.

"sigh I'm thrilled you were able to complete your agenda without having to worry ab…"