The Chocolate Life

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Andrea Bauer
  • Female
  • Bozeman, MT
  • United States
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Andrea Bauer's Discussions

Fruit purée brands

Started this discussion. Last reply by Andrea Bauer yesterday. 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 Andrea Bauer Apr 11, 2013. 2 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

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…"
yesterday
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…"
Tuesday
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
Sunday
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
Andrea Bauer replied to Lane Wigley's discussion Keeping temper when melting a chocolate
"There really is no "lazy" way to temper chocolate. It requires a very precise methodology. It is highly doubtful that you could melt your chocolate and still keep it in temper without having to re-temper especially if you are doing it by…"
Oct 23, 2013
Andrea Bauer replied to Brad Churchill's discussion A question everybody can contribute to...
"I prefer to pay for everything possible with CC. It is very convenient for me to not have to carry cash plus I can track expenses. I do think most consumers have an idea of what it costs the vendor to accept CCs but maybe they don't factor in…"
Sep 17, 2013
Andrea Bauer replied to Amber Fawson's discussion bloom from a peanut butter cup?
"Amber, Your reply pops up and then quickly disappears.  I've tried on 2 computers to read it.  As best as I can tell there are quite a few ingredients in your purchased peanut butter cups (all natural yes, but I think it…"
Sep 12, 2013
Andrea Bauer replied to Amber Fawson's discussion bloom from a peanut butter cup?
"What else is in your peanut butter? You are correct that this should not be happening. As I'm sure you are aware there is a lot of oil in peanut butter so the bloom you are seeing is probably a result of the fat.. You should be able to resolve…"
Sep 12, 2013
Andrea Bauer replied to Andy Ciordia's discussion Mold Release / Ring Formation Issue in Mold
"The one I have an issue with is a polycarbonate mold, so not sure if your idea would work or not. Probably worth a shot with the more flexible mold when you feel like spending the money :). Clay's suggestions are definitely a cheaper way to go.…"
Sep 4, 2013
Andrea Bauer replied to Andy Ciordia's discussion Mold Release / Ring Formation Issue in Mold
"I have a square mold that is smaller and deeper than this one but has a smooth top and I run into the same issue. Unfortunately, I don't have a good solution for you since I've never figured out a way to stop it. For a while I thought…"
Sep 3, 2013
Andrea Bauer replied to lagusta yearwood's discussion vegan milk and white chocolate
"I just did a quick read through of that thread. I am no expert of "raw" by any means but from what I have seen it is such an ill-defined distinction it's no wonder there is so much confusion. I only know the basics of bean-to-bar but…"
Jul 8, 2013
Andrea Bauer replied to lagusta yearwood's discussion vegan milk and white chocolate
"Haha, I 2nd lagusta!! Remember as well, your comment is for vegan purists. Interestingly, white table sugar has been able to be given the distinction of kosher pareve which according to Jewish dietary laws means it contains no meat or milk in any…"
Jul 8, 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.

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