The Chocolate Life

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The Science of Chocolate Members (306)

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Tim Moore

Bend, OR, United States

Robert Frederick Rankin

Apia, Samoa

Mr Shayne V Greenman

Melbourne, Australia

Gloria's Bean to Bar Chocolate

West Fulton, NY, United States

Deanna Pucciarelli

Muncie, IN, United States

Vercruysse Geert

Kortrijk, Belgium

Kyle Giesbrecht

Edmonton, Canada

Alexandra Saunders

Danville, CA, United States

deedee devi

Princeville, HI, United States

Alvaro Serrano

Port Chester, NY, United States

Philipp Kauffmann

Amsterdam, Munich, San Francisco,,…

Sunita de Tourreil

Palo Alto, CA, United States

Ariel Fragoso Ortega

Mexico, Mexico

Reonne (aka Choco Mama)

Valerie

Boston, United States

Gwen Borders

White Lake, MI, United States

Thomas Maloney

United States

Alkesh Mehta

Mumbai, India

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Top Discussions 

1 Premade truffle shels- necessity or copout?

Premade truffle shels- necessity or copout?
2 CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3 financing a chocolate shop

financing a chocolate shop
4 Tempering Machine VS Melter

Tempering Machine VS Melter
5 Best Drizzling Method?

Best Drizzling Method?

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