Ruth Atkinson Kendrick's Discussions (125)

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Discussions Replied To (13)	Replies	Latest Activity
"I have used every type of thermometer and my favorite is the Thermopen. It is absolu…" Ruth Atkinson Kendrick replied Apr 19 to Accurate Thermometers	2	Apr 19 Reply by Dale Anderson
"I hate to burst your bubble, but it might be wise to actually work in a chocolate bu…" Ruth Atkinson Kendrick replied Feb 13 to Chocolate Tempering Time	4	Feb 13 Reply by Ryan Lawrence
"http://www.oregoncherryonline.com/index.php/royal-willamette-maraschino-with-stems-0…" Ruth Atkinson Kendrick replied Jun 30, 2012 to Anyone know who sells Pitted Cherries w/ Stems?	2	Jun 30, 2012 Reply by Andy Ciordia
"I am lucky enough to have a photo studio near us that allows us to come in on a non-…" Ruth Atkinson Kendrick replied Feb 24, 2012 to Photographing your finished products	11	Mar 22, 2012 Reply by Dione Costanzo
"Talk to Rick at Seth Ellis in Boulder Co. He has an amazing system." Ruth Atkinson Kendrick replied Aug 23, 2011 to Tracking System for production of chocolates	3	Sep 5, 2011 Reply by Dione Costanzo
"I feel your pain! I have a Dedy and do all in my power to not break a wire! I have…" Ruth Atkinson Kendrick replied Jul 17, 2011 to Restringing guitar	3	Jul 17, 2011 Reply by Melanie Boudar
"It makes no difference which one you use. It is just a cold smooth surface. Some gr…" Ruth Atkinson Kendrick replied Apr 26, 2011 to Which one? Granite or Marble	2	Apr 26, 2011 Reply by Michael Woloszyn
"All white chocolate that I have worked with thickens over time. I add cocoa butter…" Ruth Atkinson Kendrick replied Dec 19, 2010 to White Chocolate	4	Dec 20, 2010 Reply by Debby
"No reason that I can think of:-) I did buy a cheaper set of about 8 forks that I man…" Ruth Atkinson Kendrick replied Oct 16, 2010 to Dipping Forks	12	Oct 21, 2010 Reply by Brian Pelletier
"http://www.shopchefrubber.com/product.php?productid=12092&cat=1497&page=1 C…" Ruth Atkinson Kendrick replied Oct 11, 2010 to Dipping Forks	12	Oct 21, 2010 Reply by Brian Pelletier

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1	melanger necessary?
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Ruth Atkinson Kendrick's Discussions (125)

"I have used every type of thermometer and my favorite is the Thermopen. It is absolu…"

"I hate to burst your bubble, but it might be wise to actually work in a chocolate bu…"

"http://www.oregoncherryonline.com/index.php/royal-willamette-maraschino-with-stems-0…"

"I am lucky enough to have a photo studio near us that allows us to come in on a non-…"

"Talk to Rick at Seth Ellis in Boulder Co. He has an amazing system."

"I feel your pain! I have a Dedy and do all in my power to not break a wire! I have…"

"It makes no difference which one you use. It is just a cold smooth surface. Some gr…"

"All white chocolate that I have worked with thickens over time. I add cocoa butter…"

"No reason that I can think of:-) I did buy a cheaper set of about 8 forks that I man…"

"http://www.shopchefrubber.com/product.php?productid=12092&cat=1497&page=1 C…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate