The Chocolate Life

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Robyn Wood
  • Female
  • Monterey, CA
  • United States
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  • Debra Farnum
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Latest Activity

Robyn Wood and Susan Van Horn are now friends
Mar 17, 2013
Robyn Wood is now friends with Glenn Knowles and Debra Farnum
Jul 13, 2012
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
"I've only bought the one pack of sheets and those were from Tomric.  I'm not doing a lot of chocolates right now, so I haven't had the need to buy anymore. I've had good luck with them, and the Pacifique logo is just printed…"
Jul 13, 2012
Robyn Wood replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"You know, with all the problems you guys are having, I hate to say this.  But, I've never had this issue.  I've made toffee two ways.  One,  I scatter half the amount of chopped chocolate and nuts on a silpat.…"
Jul 13, 2012
Robyn Wood replied to Nick Henderson's discussion Filling Multiple Molds
"I've done it a lot.  If I'm working with one type of chocolate (milk or white especially, since I don't run those as much), I'll try to get as many molds lined as possible.  After they have set, I wrap each one in…"
Jun 28, 2012
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
"I mostly use inserts that come in boxes that I ordered from Chocolat Chocolat in Montreal. I also use some from Nashville Wraps.  They seem to fit in most I have. "
May 26, 2012
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
"The top photo has white cocoa butter airbrushed over the printed image.  The second photo has a thin layer of white chocolate that I simply piped in the mold over the image.  Let that set and molded with dark chocolate.   Airbrushing…"
May 25, 2012
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
"The pre-made sheets that are clear are made with cocoa butter, not any kind of ink.  Edible ink printers only print with food coloring.  They are not going to be the same as the commercially available ones. If they are "white…"
May 6, 2012
Robyn Wood replied to margaret's discussion Help with blank transfer sheets for printing on chocolate
"It's been a while since I bought them, and I may be wrong, but what I can remember is that they are coated with a mixture of cocoa butter, gelatin, maybe some type of egg white?  I can't find the info I had, but it's supposed to…"
May 6, 2012
Robyn Wood replied to margaret's discussion Help with blank transfer sheets for printing on chocolate
"I purchased my sheets from Tomric. I have never had any problems with the sheets, but have seen comments from others stating that they had gotten a bad batch, but others were fine. The last inks I bought were from www.photofrost.com.  I've…"
May 4, 2012
Robyn Wood replied to Jo-Ellen Fairbanks's discussion Photography
"I attempted some myself, and while they looked OK, I'm not a photographer.  I had a professional take mine.  Even though he wasn't a food photographer, he has been doing it more because he works for the chef I work for.…"
Apr 13, 2012
Robyn Wood replied to sinclair pinto's discussion Need an Internship....Any suggestions??
"Check craigslist for the SF Bay Area.  I saw a couple of jobs in SF and Emeryville for chocolate assistants."
Nov 13, 2011
Robyn Wood replied to Michael Karren's discussion Fondant creamer
"I guess it depends on the amount,  but I just put it in a kitchen-aid bowl with the paddle attachment."
Sep 21, 2011
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?
"Well, it's possible.  I don't do that style of chocolates, so I can't offer much.  I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may…"
Sep 4, 2011
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?
"Never had any problems with white chocolate and transfers.  I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard. These two are the usual ones I make, and never had a flop.   How long do you leave them before…"
Sep 3, 2011
Robyn Wood replied to Michael Karren's discussion Dipping Chocolates
"Adding water to chocolate is going to make it seize, and then it is useless.  You may just have to try different chocolates to test viscosity, they are all different. I personally don't want my chocolate thick for dipping.  I prefer a…"
Aug 31, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Still working on it
My favorite chocolate is:
El Rey & Valrhona

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