Discussions

Maria Wande

Building the perfect professional chocolate kitchen


Hi, I am planning to turn the basementof an old school house (from 1903) into a professional praline making kitchen, but need some advice regarding...
@Maria Wande started 13 years ago - replies: 9
John Duxbury

How to remove centers from a guitar - after cutting


Hello All. I have a guitar but I don't have the plate that picks up the centers after they've been cut. Any thoughts on what I can use for that, or...
@John Duxbury started 10 years ago - replies: 3
Tom

Santha (Spectra), Ultra or Cosmos


I have a Spectra 10 - modified for chocolate making from chocolatealchemy. This works great for chocolate making but has a bearing in the centre of...
@Tom started 16 years ago - replies: 0
Ramon Recalde

The perfect paring: Chocolate with _____?


As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and flavor...
@Ramon Recalde started 12 years ago - replies: 4
Daniel Mollsen

Basic milk chocolate recipes


I'm sure this is ground that's been plowed already and I just can't find it, but I am looking for some very basic recipes for milk chocolate. The...
@Daniel Mollsen started 13 years ago - replies: 0
Annette Jimison

Business Plan Calculators


There are tools out there to help take the mystery away from calculating the financial aspects of being in business. It's a good idea that you...
@Annette Jimison started 16 years ago - replies: 0
Al Garnsworthy

What is the best Fridge to buy..


Hi,I am looking for a fridge to assist in the cooling of bars, moulded products etc.The question I have, is what assets should the fridge have -...
@Al Garnsworthy started 13 years ago - replies: 0
alana reyes

simple manufacture of chocolate at home


I am a student of agriculture at the eastern carribean institute of agriculture and forestry in Trinidad and am currently doing research on the...
@alana reyes started 15 years ago - replies: 5
Patricia Chapman

Chocolate with inclusions problem


I am tempering my chocolate with small amounts of Maldon or other sea salts. However, once moulded, they are losing stability over 24 to 48 hours...
@Patricia Chapman started 11 years ago - replies: 0
Bethany Garland

Airbrush Advice


Can anyone recommend an airbrush kit fordecoratingchocolate sculptures. I don't exactly know how to shop for one but I know what I need it to do:1....
@Bethany Garland started 12 years ago - replies: 0
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