The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Andrea Bauer
  • Female
  • Bozeman, MT
  • United States
Share on Facebook
Share Twitter

Andrea Bauer's Friends

  • Julie Ehrentraut
  • Susan Van Horn
  • John Iwaniec

Andrea Bauer's Groups

Andrea Bauer's Discussions

Fruit purée brands

Started this discussion. Last reply by Andrea Bauer Apr 22. 2 Replies

Hi All,I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the…Continue

praline paste storage

Started this discussion. Last reply by Gap Sep 20. 5 Replies

Hi,I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer? Thanks,Andrea Continue

Robot Coupe vs. Thermomix?

Started this discussion. Last reply by Andrea Bauer May 29, 2011. 5 Replies

I am thinking of adding another piece if equipment to all of my kitchen gear.  I am thinking of either a Robot Coupe or a Thermamix.  I want to use it primarily for making marzipan and ganaches,…Continue

wholesale and retail pricing

Started Nov 12, 2010 0 Replies

I am interested to learn how to price chocolates for both wholesale and retail sale.  I have priced other types of products in the past but have no idea to account for the variables between different…Continue

 

Andrea Bauer's Page

Latest Activity

Gap replied to Andrea Bauer's discussion praline paste storage
"If you mean nut paste praline then the book "The Praline" by Leroux is good http://www.amazon.com/The-Praline-St%C3%A9phane-Leroux/dp/287386804X "
Sep 20
Predrag Miladinovic replied to Andrea Bauer's discussion praline paste storage
"Goorane !sad sam pronasao tvoj razgovor o ovim pitanjima,Mislim da ti to nije potrebno.Evo ti podataka.Najbolja knjiga za tebe je Belgijan chocolates koju je napisao Rogers Geerts.Od te knjige netrebas nista dalje.Cod nas imas chocolates confictions…"
Sep 20
Goran Vjestica replied to Andrea Bauer's discussion praline paste storage
"Can you recomended some book about chocolate praline?"
Sep 19
Andrea Bauer replied to Erika Reich's discussion What to use if there is no rich cream available
"I would not substitute all oil to replace cream. You will need to experiment with the proportions, but you can use canned coconut milk and some amount of coconut oil. Definitely do not use canola or olive oil. I've found that even the most mild…"
Aug 28
Andrea Bauer replied to Francis Murchison's discussion Warped white chocolate bars
"I had the same thought as Sebastian about the cooling causing the curvature. In addition, I was thinking your inclusions might have something to do with it as well. Are you using a lot of nibs or other inclusions? Maybe try cutting back on the…"
Aug 7
Andrea Bauer replied to Or M's discussion Is Ecole Chocolate online program for me?
"Since the course is self-directed it is mostly reading and then practicing. It is well organized information, which is why the course is good for someone with no other experience. Plus there is a lot of good information regarding the history of…"
Jul 16
Andrea Bauer replied to Or M's discussion Bloom "stripes" on dipped chocolates
"What is the temp of your center? That should be at room temp or it will throw your chocolate out of temper. The other thing that comes to mind is to continually stir the chocolate you are working with so the temperature is consistent throughout the…"
Jul 9
Andrea Bauer replied to Ismael Neggaz's discussion Airbrushing chocolate molds
"Some of the airbrushing liquids from ChefRubber are for decoration only (i.e. Showpieces) and are not edible. Ditto with the other responses - use colored cocoa butter. It will take a little practice to get the hang of. Call ChefRubber if you…"
Jun 25
Andrea Bauer replied to Andrea Bauer's discussion Fruit purée brands
"I have seen the same thing as you with the Boiron flavors. I haven't seen the Sicoly brand you mentioned. I was hoping someone out there had some experience with or an opinion about Perfect Purée (Napa). I am closer to CA so the shipping…"
Apr 22
Jim Dutton replied to Andrea Bauer's discussion Fruit purée brands
"From my reading of recipes, Boiron appears to be the most widely used brand, but in the U.S. it seems to be somewhat difficult to find, at least for someone buying retail.  A Google search reveals widespread availability, but when one checks…"
Apr 22
Andrea Bauer posted a discussion

Fruit purée brands

Hi All,I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the quantity I need to order is too much. I'd like to hear which brands have great flavors and are as pure as possible (fruit and a minimal amount of sugar if possible). I use them to make fruit-flavored ganaches as well as pates and the occasional jelly (for inclusion in chocolates)Thanks,AndreaSee More
Apr 20
Andrea Bauer replied to Steven Shipler's discussion Best way to melt Cacao Butter?
"Right on the cooktop - don't leave it unattended though. It melts quickly. I usually remove it when about half is melted and swirl it until the rest melts."
Mar 29
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"A lot of times I'll pop the bowl (which is plastic) in the freezer for a few minutes. Sometimes if it is a cooler day and I am busy it can cool on the counter giving it a stir every so often. Cooling time depends on the amount of chocolate I am…"
Dec 19, 2013
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"Just to clarify, I do seed my chocolate. I just cool below working temp and the rewarm to working temperature. Unfortunately, I think your ambient air temp is part of your issue. I find tempering a challenge above 72F! It can be done but is much…"
Dec 19, 2013
Andrea Bauer replied to Lars Moire's discussion Tempering Chocolate - Soft chocolate due to too fast tempering?
"In addition to what Ben said, what is the ambient air temperature? It seems that you are rushing the process a bit and your chocolate is probably not fully set up when you are checking it. Personally, I use a microwave for tempering. It is quick…"
Dec 18, 2013
Andrea Bauer replied to Priscilla A's discussion Does anyone know how much money I need to start a small bean to chocolate bar shop.
"Part of starting a business is writing a detailed business plan, which includes investigating the costs you are talking about here as well as every other aspect of running a business. You will never succeed without a business plan. I would suggest…"
Nov 25, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
I'm not sure I have had it yet.
My favorite chocolate is:
Depends on the day and my mood.

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service