All Discussions Tagged 'gritty' (1)

Sort by:

Discussions	Replies	Latest Activity
Sugar crystal not breaking down in Melanguer after 24 hrs 35% sugar in my batch of chocolate has been in the melanguer for 24 hours. I used table sugar thinking that the melanguer would take care… Started by Ning-Geng Ong	2	Apr 6, 2012 Reply by Ning-Geng Ong

Discussions

Replies

Latest Activity

35% sugar in my batch of chocolate has been in the melanguer for 24 hours. I used table sugar thinking that the melanguer would take care…

Started by Ning-Geng Ong

Apr 6, 2012
Reply by Ning-Geng Ong

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.

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

Loading…

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Weird Flavors and Inclusions in Chocolate