Robert Shea's Discussions (130)

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Discussions Replied To (121)	Replies	Latest Activity
""It makes me think of sitting over the chocolate in dirty coveralls with a dangling…" Robert Shea replied Apr 6, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"Um... the holiday is about a zombie! "And on the third day, Jesus hath risen from t…" Robert Shea replied Apr 1, 2009 to Calling all Chocolatiers: What are YOU Making Special for Easter This Year?	60	Sep 28, 2011 Reply by Magrietha Hendrika du Plessis
"Jeff was far kinder than I would have been, had you dubbed my artisitc expression as…" Robert Shea replied Mar 31, 2009 to Calling all Chocolatiers: What are YOU Making Special for Easter This Year?	60	Sep 28, 2011 Reply by Magrietha Hendrika du Plessis
"Those are, without a doubt, the finest easter chocolates I've ever seen. (we do inqu…" Robert Shea replied Mar 30, 2009 to Calling all Chocolatiers: What are YOU Making Special for Easter This Year?	60	Sep 28, 2011 Reply by Magrietha Hendrika du Plessis
"I agree with all that you've said as well. But I did also want to point out somethi…" Robert Shea replied Mar 27, 2009 to SF Chocolate Salon Tasting Panel Winners: Amano Cleans Up	3	Mar 28, 2009 Reply by cybele
"There are several process that deionize water, distillation will do do it, as will r…" Robert Shea replied Mar 23, 2009 to Cleaning polycarbonate molds.	16	Mar 24, 2009 Reply by Michelle-Jo Garfield
"Deionized water is typically availible as an option of the bulk water dispenser in y…" Robert Shea replied Mar 22, 2009 to Cleaning polycarbonate molds.	16	Mar 24, 2009 Reply by Michelle-Jo Garfield
"Ultrasonic bath filled with deionized water. ~$250 for a perfect, long term, scalabl…" Robert Shea replied Mar 21, 2009 to Cleaning polycarbonate molds.	16	Mar 24, 2009 Reply by Michelle-Jo Garfield
"Right... but theycome from somewhere... typically glucose syrup is just another name…" Robert Shea replied Mar 20, 2009 to Corn Syrup	34	Oct 21, 2009 Reply by Robert Shea
"Where flavor comes from is a huge issue. Over 90% of my tasters could tell blueberr…" Robert Shea replied Mar 20, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde

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Robert Shea's Discussions (130)

""It makes me think of sitting over the chocolate in dirty coveralls with a dangling…"

"Um... the holiday is about a zombie! "And on the third day, Jesus hath risen from t…"

"Jeff was far kinder than I would have been, had you dubbed my artisitc expression as…"

"Those are, without a doubt, the finest easter chocolates I've ever seen. (we do inqu…"

"I agree with all that you've said as well. But I did also want to point out somethi…"

"There are several process that deionize water, distillation will do do it, as will r…"

"Deionized water is typically availible as an option of the bulk water dispenser in y…"

"Ultrasonic bath filled with deionized water. ~$250 for a perfect, long term, scalabl…"

"Right... but theycome from somewhere... typically glucose syrup is just another name…"

"Where flavor comes from is a huge issue. Over 90% of my tasters could tell blueberr…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Going Out of Business Sale