The Chocolate Life

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Jasmine Mead
  • Female
  • Geneva, NY
  • United States
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Jasmine Mead's Discussions

Molded Chocolates - Tempering and Bloom

Started this discussion. Last reply by Kerry Mar 29, 2012. 2 Replies

Hello everyone,After reading through everything I could find online, I still can't find a solution to this strange issue I've been having with my chocolate temper. I'll lay out all the specifics and…Continue

Too Dry for Tempering?

Started this discussion. Last reply by Clay Gordon Jan 27, 2012. 4 Replies

Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both…Continue

Tempering Frustrations

Started this discussion. Last reply by Brad Churchill Dec 2, 2011. 7 Replies

Hello everyone! My little chocolate shop has been open for about 4 months now, and all of a sudden, I'm having tempering issues. (Of course it has to happen with 5 custom orders due in the next few…Continue


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Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
When I combined sea salt with 72%. That was the worst thing I've ever tasted in my life. :)
My favorite chocolate is:
Hand crafted

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