ChocoFiles's Discussions (231)

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Discussions Replied To (209)	Replies	Latest Activity
"Brad, Are your Choklat Chuao and Porcelana bars available anywhere in the U.S.? If n…" ChocoFiles replied Feb 7, 2011 to Interesting Visitors....	13	Feb 11, 2011 Reply by Brad Churchill
"Casey, As always, thanks for the laugh with your inimitable style! I didn't even ca…" ChocoFiles replied Feb 7, 2011 to Lovey Dovey?	4	Feb 7, 2011 Reply by Clay Gordon
"I wish I was cool enough to be invited. sniffle, sniffle. And you could get rich to…" ChocoFiles replied Feb 7, 2011 to Lovey Dovey?	4	Feb 7, 2011 Reply by Clay Gordon
"Is Vivani in Germany a bean to bar company? I suspect that they are fondeurs, but I…" ChocoFiles replied Jan 9, 2011 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"Thanks Casey. I've added a few of those that I didn't have to my personal list of b…" ChocoFiles replied Jan 9, 2011 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"Is Bernard Castelain a bean-to-bar maker or a fondeur? Their website is only in Fre…" ChocoFiles replied Jan 6, 2011 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"RE: http://australianrawqacao.com/australian-raw-qacao-cacao-fruit-bean Qacao soun…" ChocoFiles replied Jan 6, 2011 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"Green & Black's White was a mistake that shouldn't have been in there. That was…" ChocoFiles replied Dec 21, 2010 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"From Langdon "what exactly does "Percent" indicate? And how about "Cacao fat"?" Perc…" ChocoFiles replied Dec 21, 2010 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy
"Langdon, Thanks so much for that long and very informative reply. What do you call t…" ChocoFiles replied Dec 21, 2010 to Cocoa butter and cocoa solids	70	Dec 28, 2010 Reply by Jcandy

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ChocoFiles's Discussions (231)

"Brad, Are your Choklat Chuao and Porcelana bars available anywhere in the U.S.? If n…"

"Casey, As always, thanks for the laugh with your inimitable style! I didn't even ca…"

"I wish I was cool enough to be invited. sniffle, sniffle. And you could get rich to…"

"Is Vivani in Germany a bean to bar company? I suspect that they are fondeurs, but I…"

"Thanks Casey. I've added a few of those that I didn't have to my personal list of b…"

"Is Bernard Castelain a bean-to-bar maker or a fondeur? Their website is only in Fre…"

"RE: http://australianrawqacao.com/australian-raw-qacao-cacao-fruit-bean Qacao soun…"

"Green & Black's White was a mistake that shouldn't have been in there. That was…"

"From Langdon "what exactly does "Percent" indicate? And how about "Cacao fat"?" Perc…"

"Langdon, Thanks so much for that long and very informative reply. What do you call t…"

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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.