The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Terry Wakefield
  • Male
  • Kirkland, WA
  • United States
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Terry Wakefield replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Depending on what kind of grinder you are using, excessive grinding will exponentially increase the aggregate surface area of the particles in the chocolate.  When this happens, there can be insufficient cocoa butter to fully coat all of the…"
Tuesday
Terry Wakefield replied to Esther L. Greenberger's discussion chocolate covered frozen bananas
"The addition of coconut oil (76 degree melt point) to your base chocolate will improve its resistance to cracking when the finished product is re-frozen.  Depending on how much coconut oil you add, it will be difficult to actually retain temper…"
Nov 7, 2013
Terry Wakefield posted a status
"I am exploring methods for making small batch chocolate"
Nov 7, 2013
Terry Wakefield is now a member of The Chocolate Life
Oct 14, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making chocolate from cocoa beans from all over the world
My favorite chocolate is:
the chocolate that I have made

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