The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

JOE CREVINO's Discussions (6)

Discussions Replied To (27) Replies Latest Activity

"It is liquid. The chocolate will lose temper above 93 degrees. You have to balance…"

JOE CREVINO replied Sep 4, 2008 to How do YOU make a ganache?

11 Apr 13, 2011
Reply by Omar Forastero

"Always start with tempered chocolate Add it to the hot cream cooled to 90 degrees Th…"

JOE CREVINO replied Sep 3, 2008 to How do YOU make a ganache?

11 Apr 13, 2011
Reply by Omar Forastero

"Hi, I am sure your machine is giving you a problem. Go to the chocovision website an…"

JOE CREVINO replied Aug 17, 2008 to Trouble with my X3210 Revolation and Tempering information

1 Aug 17, 2008
Reply by JOE CREVINO

"Humidity ideally should be below 50% and room temp should be aroud 68-70. The other…"

JOE CREVINO replied Aug 11, 2008 to What's your favoriate home tempering technique?

6 Aug 11, 2008
Reply by JOE CREVINO

"I work with people and companies dealing problems in the process of chocolate making…"

JOE CREVINO replied Aug 11, 2008 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"It is not that complicated. Anything you do with state or county run office can be f…"

JOE CREVINO replied Jul 17, 2008 to health laws, etc for making chocolates at home??

7 Apr 16, 2011
Reply by Dawn-Marie Lambert

"We have gone thru all of the details in New Jersey. The most expensive part is the w…"

JOE CREVINO replied Jul 16, 2008 to health laws, etc for making chocolates at home??

7 Apr 16, 2011
Reply by Dawn-Marie Lambert

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