Richard Foley's Discussions (48)

View

Discussions Replied To (47)	Replies	Latest Activity
"Don't buy American compound coating, buy product made in Europe. That is a generaliz…" Richard Foley replied Sep 4, 2011 to Using Coating	11	Sep 6, 2011 Reply by Clay Gordon
"Chocolate wont actually melt at 70 but even storage at tbis temp I don't think this…" Richard Foley replied Aug 16, 2011 to Chocolate	1	Aug 16, 2011 Reply by Richard Foley
"Selmi is a good machine, as are many. Good tempering is always the final result of a…" Richard Foley replied Aug 10, 2011 to a very simple or a very complicated question, please help.	11	Aug 15, 2011 Reply by Solis Lujan
"Ghiradelli likely the problem. Are you using their chips, as those likely made for c…" Richard Foley replied Aug 10, 2011 to melting/tempering white chocolate	8	Aug 12, 2011 Reply by Sebastian
"I am interested in small amounts of great quality beans for my farm to bar institute…" Richard Foley replied Aug 6, 2011 to Buying cacao bean	2	Aug 7, 2011 Reply by Bhuvan
"Very simple, if it stuck to the mold, it was not tempered. It is the cocoa butter in…" Richard Foley replied Jul 31, 2011 to Adventures with Colored Cocoa Butter	6	Jul 31, 2011 Reply by Richard Foley
"I suppose those that use sugar from C & H are just re-sweeteners. Please don't t…" Richard Foley replied Jul 31, 2011 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"If you want more sugar, use a 50 to 60 % chocolate instead, simple. You can't add gr…" Richard Foley replied Jul 31, 2011 to Sugar in Ganache	2	Jul 31, 2011 Reply by Richard Foley
"Cargill, Callebaut, ADM, Belcolade. Only Cargill and Callebaut produce from the bean…" Richard Foley replied Jul 31, 2011 to Where does Sephra Chocolate come from?	13	Jul 31, 2011 Reply by Richard Foley
"Oh I see now you are in Equador... must be some local farms there you can find who c…" Richard Foley replied Jun 20, 2011 to i need to buy frozen pulp of cacao fruit	7	Jun 24, 2011 Reply by brian horsley

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	Premade truffle shels- necessity or copout?
2	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3	Tempering Machine VS Melter
4	financing a chocolate shop
5	Emerging Chocolatier with questions.

RSS
View All

Badges | Report an Issue | Terms of Service

Richard Foley's Discussions (48)

"Don't buy American compound coating, buy product made in Europe. That is a generaliz…"

"Chocolate wont actually melt at 70 but even storage at tbis temp I don't think this…"

"Selmi is a good machine, as are many. Good tempering is always the final result of a…"

"Ghiradelli likely the problem. Are you using their chips, as those likely made for c…"

"I am interested in small amounts of great quality beans for my farm to bar institute…"

"Very simple, if it stuck to the mold, it was not tempered. It is the cocoa butter in…"

"I suppose those that use sugar from C & H are just re-sweeteners. Please don't t…"

"If you want more sugar, use a 50 to 60 % chocolate instead, simple. You can't add gr…"

"Cargill, Callebaut, ADM, Belcolade. Only Cargill and Callebaut produce from the bean…"

"Oh I see now you are in Equador... must be some local farms there you can find who c…"

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.