The Chocolate Life

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Richard Foley's Discussions (48)

Discussions Replied To (47) Replies Latest Activity

"To Tom, not sure what you are talking about Tom, we have sold in the past a few mach…"

Richard Foley replied Mar 1, 2012 to Selmi tempering machine question

16 Mar 2, 2012
Reply by Clay Gordon

"I have lots of machines to offer but Clay just keeps deleting my posts every time I…"

Richard Foley replied Feb 29, 2012 to Selmi tempering machine question

16 Mar 2, 2012
Reply by Clay Gordon

"http://www.google.com/products/catalog?q=mitutoyo+micrometer&oe=UTF-8&hl=en&…"

Richard Foley replied Feb 16, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"50 bucks and you will find a digitl one at a good tool store. I find them very accur…"

Richard Foley replied Feb 16, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"Qzina in Vancouver should have them or will send them from LA office to you. They ha…"

Richard Foley replied Feb 16, 2012 to Cocoa pods

9 Mar 23, 2013
Reply by Sebastian

"I would say look for better quality beans. If using over fermented beans and without…"

Richard Foley replied Feb 14, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"We are starting a series of monthly classes at Qzina Instiute in Irvine, Ca. Startin…"

Richard Foley replied Feb 14, 2012 to NYC area chocolate class (bean to bar)

10 Jan 4, 2013
Reply by Steven J

"When we use our small melanger, it takes a good amount of time to get smooth chocola…"

Richard Foley replied Feb 6, 2012 to Types of Sweetening and Conching Time

9 Feb 7, 2012
Reply by jorge camacho

"Generally the large producers give 2 years to Darks, 1 year to milk and white. Also…"

Richard Foley replied Feb 5, 2012 to Best before dates

3 Feb 8, 2012
Reply by Maria

"I need 500 lbs in the next few weeks, what can you do for me, please quote, send inf…"

Richard Foley replied Jan 3, 2012 to Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador

7 Mar 17, 2013
Reply by Jay(Jangwoo) Lee

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