@andrea-bauer
• 7 years ago
• comments: 0
Posted a response to
"Colored Cocoa Butter stayed in the mold"
"Was your colored cocoa butter properly tempered when you added it to the mold? That could cause it to stay in the mold and not adhere to the..."
@andrea-bauer
• 9 years ago
• comments: 0
Posted a response to
"What is shelf life of coconut cream vs dairy cream in a ganache? Same?"
"I have been making dairy-free chocolates for a few years now. I've experimented with canned coconut milk (and coconut cream), coconut oil and..."
@andrea-bauer
• 9 years ago
• comments: 0
Posted a response to
"shell molding issues"
"It sounds like your chocolate is too thin. Try making the chocolate shell a bit thicker. Also, are you using cotton balls to wipe out your molds..."
@andrea-bauer
• 9 years ago
• comments: 372
Posted a new Comment on @clay:
Posted a new Comment on @clay:
"Strange - until I looked just now, there was a bean-to-bar class listed for September 25-27... Maybe something came up and they had to cancel it. I'll..."
@andrea-bauer
• 9 years ago
• comments: 372
Posted a new Comment on @clay:
Posted a new Comment on @clay:
"Hi Clay, I see that Jean-Marie Auboine is offering their bean-to-bar class again in Vegas at the end of September. Do you think there's any chance they'd..."
@andrea-bauer
• 9 years ago
• comments: 0
Posted a response to
"forgot to add seed chocolate"
"You mentioned having a mess to clean up... I hope you know you can pop your molds into the freezer, freeze the chocolate and then just unmold it...."
@andrea-bauer
• 9 years ago
• comments: 5
Posted a new Comment on 3-Day Bean-to-Bar Chocolate Making Worskshop:
Posted a new Comment on 3-Day Bean-to-Bar Chocolate Making Worskshop:
"Hi Clay - Do you know if they offer this class regularly? I'm interested in attending, but would have to scramble to get to this one. Thanks - Andrea"