LLY

LLY

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LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "Mold Release / Ring Formation Issue in Mold"
"I read the whole thread, I have the same problem (see attached), namely: weird circle that can't be avoided, happened in all the chocolate colors..."
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "overcrystalization?"
"interesting... of course that I can shave cocoa butter and not to buy, I can try soon. But is there still one point I don't understand: how come..."
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "overcrystalization?"
"Hi Sebastian,You have very useful answers, so thank you.There is another aspect that I don't fully understand, it is well known that in order to..."
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "overcrystalization?"
"I had two failures yesterday: 1. white chocolate that I finished grinding and add tempered solid cocoa butter and the chocolate cool to around..."
LLY
 
@lly • 3 years ago • comments: 0
Created a new forum topic:
overcrystalization?
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "Aging chocolate - what is the real taste of my chocolate?"
"Wow, thank you for your answer.I agree to all what you mentioned above.But, you allege that chocolate continue to crystallized month after and not..."
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "Aging chocolate - what is the real taste of my chocolate?"
"Hi,First, thank you for your answer.I didn't found and scientific facts about this phenomena in "Minifie, B.W.-Chocolate, Cocoa and Confectionery..."
LLY
 
@lly • 3 years ago • comments: 0
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "SUGAR FREE CHOCOLATE RECIPES"
"what about dried fruits like goji berries?"
LLY
 
@lly • 3 years ago • comments: 0
Created a new forum topic:
santha 11 on heavy loads?
LLY
 
@lly • 3 years ago • comments: 0
Posted a response to "regrinding chocolate in melangeur"
"Thank you. Great answer."
LLY
 
@lly • 3 years ago • comments: 0
Created a new forum topic:
How long do you grind your chocolate?
 
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