The Chocolate Life

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Dale Anderson's Discussions (44)

Discussions Replied To (21) Replies Latest Activity

"Andy, Chocolat Chocolat has several deeper bar molds ranging from 5/8" to 3/4" to 1.…"

Dale Anderson replied Feb 20, 2013 to Chocolate Candy Bar Molds

5 Mar 4, 2013
Reply by Alison Holland

"Ruben, My truffles tend to be in batches of 80-100 pieces. The Revolation 2 makes en…"

Dale Anderson replied Oct 26, 2012 to Ever heard of this one?

11 Mar 7, 2013
Reply by Quinn Bautista

"Dear Jody, It does sound like you are having problems with humidity in your cabinet.…"

Dale Anderson replied Oct 16, 2012 to Display Case issues...

4 Oct 19, 2012
Reply by Edward J

"Donny, Yes, the Mol d'art is trouble free, quiet, and easy to clean.  The chocolate…"

Dale Anderson replied Sep 30, 2012 to Ever heard of this one?

11 Mar 7, 2013
Reply by Quinn Bautista

"Donny, I can't say for sure, but the Qzina looks exactly like the Mol d'art melter.…"

Dale Anderson replied Sep 29, 2012 to Ever heard of this one?

11 Mar 7, 2013
Reply by Quinn Bautista

"Krista, As Jayne said, you can make the freshness (and perishableness) of the produc…"

Dale Anderson replied Aug 3, 2011 to Question on shelf life

4 Aug 3, 2011
Reply by Dale Anderson

"Krista, I have many customers who object to glucose/invert sugar/corn syrup/etc. in…"

Dale Anderson replied Aug 3, 2011 to Question on shelf life

4 Aug 3, 2011
Reply by Dale Anderson

"Andy, I've not seen any information anywhere about the oat flour in chocolate substi…"

Dale Anderson replied Jun 22, 2011 to Low Sugar Chocolate?

19 Jul 1
Reply by Daniela Vasquez

"Adam, I have a room about 225 sqr ft (2,025 cubic feet) that I keep at ~17.8 C/64 F.…"

Dale Anderson replied Jun 22, 2011 to storage of finished product

1 Jun 22, 2011
Reply by Dale Anderson

"Andy, I've had much the same experience as Wendy (along with trying to satisfy those…"

Dale Anderson replied Jun 7, 2011 to Low Sugar Chocolate?

19 Jul 1
Reply by Daniela Vasquez

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