Robert Shea's Discussions (130)

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Discussions Replied To (121)	Replies	Latest Activity
"I ask for a number of reasons... the first and foremost, to determine the taste of t…" Robert Shea replied May 26, 2009 to Secrets	35	Jun 15, 2009 Reply by Clay Gordon
"Just keep it insulated while depositing? Honestly I've never had an issue, but if I…" Robert Shea replied May 15, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"There are so many variables with caramel, you're best bet is to test a small batch.…" Robert Shea replied May 15, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"Freezing is good for removal... and for reasons that I have yet fully explain, freez…" Robert Shea replied May 14, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"These work well with caramel. Fill, allow to set at room temp, freeze, unmold. As f…" Robert Shea replied May 12, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"It is such a complicated topic... I still think people who are looking to chocolate…" Robert Shea replied Apr 28, 2009 to Raw chocolate, how raw is it really?	36	Nov 6, 2009 Reply by Clay Gordon
"I totally spaced on anaerobic critters, which do not require oxygen. Given the natu…" Robert Shea replied Apr 25, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"Sugar content is but one factor in shelf-life, there are many. Ganache typically doe…" Robert Shea replied Apr 25, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"Corn syrup is invert sugar. Wow, I must say rosemary extract really took me by surp…" Robert Shea replied Apr 24, 2009 to Corn Syrup	34	Oct 21, 2009 Reply by Robert Shea
"Yeah, I bought some corn syrup from Nature's Flavors... fortunately only a little. T…" Robert Shea replied Apr 23, 2009 to Corn Syrup	34	Oct 21, 2009 Reply by Robert Shea

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1	losing temper w/tempering
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Robert Shea's Discussions (130)

"I ask for a number of reasons... the first and foremost, to determine the taste of t…"

"Just keep it insulated while depositing? Honestly I've never had an issue, but if I…"

"There are so many variables with caramel, you're best bet is to test a small batch.…"

"Freezing is good for removal... and for reasons that I have yet fully explain, freez…"

"These work well with caramel. Fill, allow to set at room temp, freeze, unmold. As f…"

"It is such a complicated topic... I still think people who are looking to chocolate…"

"I totally spaced on anaerobic critters, which do not require oxygen. Given the natu…"

"Sugar content is but one factor in shelf-life, there are many. Ganache typically doe…"

"Corn syrup is invert sugar. Wow, I must say rosemary extract really took me by surp…"

"Yeah, I bought some corn syrup from Nature's Flavors... fortunately only a little. T…"

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Promote TheChocolateLife

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Top Discussions

losing temper w/tempering

melanger necessary?

packaging for wholesale

Weird Flavors and Inclusions in Chocolate

Choosing the right chocolate?