"Hi David,
As Brad said, there's tons of stuff online and written in forums like this one that will help you get started and understanding the basics of tempering is critical. It's a case of reading everything you can find, checking out…"
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My Intro By A Newbie
Started this discussion. Last reply by Nick Henderson Jan 21. 3 Replies 0 Likes
hiya my name is dave and i am from south yorkshire in a place called Doncaster i am a total newbie when it comes to chocolate i have bought some plastic mould some belgian chocolate milk dark and…Continue
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david replied to david's discussion My Intro By A Newbie"thank you for the reply brad appreciate the advice i suppose as a beginner i do have a lot to learn i have bought some belgian chocolateProduct Description: Belcolade Milk chocolate easimelt 35.6% with a pleasant cocoa taste and a sensation of…"
Brad Churchill replied to david's discussion My Intro By A Newbie"Hi Dave.
Before you do anything with your chocolate, the first thing I would suggest is thoroughly research and understand the concept of tempering chocolate. There is a wealth of information on this site. Maybe Clay (the site owner)…"
david posted a discussionMy Intro By A Newbie
hiya my name is dave and i am from south yorkshire in a place called Doncaster i am a total newbie when it comes to chocolate i have bought some plastic mould some belgian chocolate milk dark and white having a few probs would love some help and advice can some one point me in the right direction do you have a beginers section where i can get some info on my problemslooking forward to being member and learning new things about chocolateRegards DaveSee More
Profile Information
- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- creating my first belgian chocolate product
- My favorite chocolate is:
- milk with honeycomb
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