holycacao's Discussions (51)

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Discussions Replied To (38)	Replies	Latest Activity
"Outsourcing (supervising whatever) roasting may be a business decision- but it will…" holycacao replied Dec 24, 2009 to American, Bean-to-Bar Chocolate Makers: A Complete List	90	Mar 24 Reply by Adriennne Henson
"What equipment have you looked into and what volume are you trying to make in a batc…" holycacao replied Nov 11, 2009 to Has anyone used the NETZSCH chocolate machines?	25	Oct 4, 2012 Reply by Jason Whitney
"What about musical staff notation? A "measure" is a period of time. Each line on t…" holycacao replied Nov 5, 2009 to Describing chocolate	19	Nov 6, 2009 Reply by Clay Gordon
"It's the cb that is in the beans. We don't add extra cb to the chocolate. It is 70%…" holycacao replied Sep 21, 2009 to What do you make/grow/do by youself?	9	Sep 21, 2009 Reply by Ilana
"I don't add any cb in the dark chocolate. We are working on a press for milk chocola…" holycacao replied Sep 21, 2009 to What do you make/grow/do by youself?	9	Sep 21, 2009 Reply by Ilana
"They might if they had more money. in fact, I also would if I had more money. An art…" holycacao replied Sep 9, 2009 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"Ilana has some in ashkelon, and regarding the video, I'll keep you posted on its pro…" holycacao replied Apr 25, 2009 to Documentary on chocolate ...PLEASE!	11	Aug 15, 2009 Reply by Limor Drucker
"Limor, I make bean to bar chocolate in Israel, and may be able to help you for what…" holycacao replied Apr 24, 2009 to Documentary on chocolate ...PLEASE!	11	Aug 15, 2009 Reply by Limor Drucker
"How about 70% truffles/pralines etc? 70% what?! Cocoa solids, no way, maybe 70% fat…" holycacao replied Apr 22, 2009 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"just replace the butter with equal parts coconut oil, and follow directions as poste…" holycacao replied Apr 4, 2009 to From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch	6	Apr 7, 2009 Reply by jean-francois Bonnet

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holycacao's Discussions (51)

"Outsourcing (supervising whatever) roasting may be a business decision- but it will…"

"What equipment have you looked into and what volume are you trying to make in a batc…"

"What about musical staff notation? A "measure" is a period of time. Each line on t…"

"It's the cb that is in the beans. We don't add extra cb to the chocolate. It is 70%…"

"I don't add any cb in the dark chocolate. We are working on a press for milk chocola…"

"They might if they had more money. in fact, I also would if I had more money. An art…"

"Ilana has some in ashkelon, and regarding the video, I'll keep you posted on its pro…"

"Limor, I make bean to bar chocolate in Israel, and may be able to help you for what…"

"How about 70% truffles/pralines etc? 70% what?! Cocoa solids, no way, maybe 70% fat…"

"just replace the butter with equal parts coconut oil, and follow directions as poste…"

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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