The Chocolate Life

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The Science of Chocolate Members (306)

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Mark Mills

Gaithersburg, MD, United States

Chef Michael Barnes

Dublin, CA, United States

Silvia-Nicoleta Vlad

Aberdeen, United Kingdom

Annie Rupani

Sugar Land, TX, United States

Daniela Vasquez

san jose, Costa Rica

Jessica Ferraro

Santa Monica, CA, United States

Danielle Stein

Saint Paul, MN, United States

Bindiya sharma

jammu and kashmir, India

Barbie Van Horn

Seattle, WA, United States

Roma Altoveros

Atlanta, GA, United States

Rima Mehta

Chandler, AZ, United States

Dianne Trinque

Tucson, AZ, United States

Edwin D.

Hackensack, NJ, United States

Sebastian Schoellhammer

Wellington, New Zealand

Giuseppe

Milan, Lombardia, Italy

Creighton Conner

Lewisburg, PA, United States

Pedro Caetano Magalhães Neto

Ibirataia, Bahia, Brazil

Seb Tamur

Lae, Papua New Guinea

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Top Discussions 

1 Tempering Machine VS Melter

Tempering Machine VS Melter
2 Premade truffle shels- necessity or copout?

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

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
4 Emerging Chocolatier with questions.

Emerging Chocolatier with questions.
5 financing a chocolate shop

financing a chocolate shop

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