The Chocolate Life

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JOE CREVINO's Discussions (6)

Discussions Replied To (27) Replies Latest Activity

"I use a melter to keep 50lbs of chocolate at exactly 93f.  When the x3210 is 20% dow…"

JOE CREVINO replied Apr 12, 2011 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"Do not put in Refrig. When the sheen starts to leave the c butter it is ready. joe"

JOE CREVINO replied Jun 5, 2010 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"I forgot another supplier www.chocovision.com. They also carry these molds. joe"

JOE CREVINO replied May 31, 2010 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"Hi Michael, I would suggest Tomric (WWW.tomric.com) and chocolat-chocolat in Monteal…"

JOE CREVINO replied May 31, 2010 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"Which machine to you have ? When you melt chocolate it has a tendency to thermo laye…"

JOE CREVINO replied Apr 7, 2010 to Should I override the Chocovision settings?

4 Apr 7, 2010
Reply by Carole Inglis

"Melt at 112 cool to 83 raise to 89 this works for 70% dark melt at 108 for milk a…"

JOE CREVINO replied Apr 6, 2010 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"I would melt the chocolate at 115f. The other settings will work. joe"

JOE CREVINO replied Apr 6, 2010 to Should I override the Chocovision settings?

4 Apr 7, 2010
Reply by Carole Inglis

"Hi, what happened with the 80 Celsius of the first occasion? Over 89C should burn t…"

JOE CREVINO replied Mar 20, 2010 to I am here to help

38 Apr 13, 2011
Reply by chocochoco

"Anhydrous milk fat. Which is butter that has had most of the water removed works qui…"

JOE CREVINO replied Feb 14, 2010 to Has anyone tried using clarified butter in cream or butter ganaches?

2 Feb 15, 2010
Reply by April Karys

"The ice may be cooling the chocolate too fast. You should cool the chocolate no cool…"

JOE CREVINO replied Jan 24, 2010 to Tempering Chocolate: How could we serve our chocolate shine?

3 Jan 24, 2010
Reply by JOE CREVINO

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