Mark Heim

Timeline

 
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more"
"There are several good ones offered.  Look at the PMCA and AACT websites.  Also once a year they have an excellent 4 week course at ZDS in..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "How to make a shelf stable chocolate liqueur?"
"Are you talking about a soft white creme center, or a clear center (sugar crust liquor)?"
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Using coconut oil in truffles help"
"Are you sure you're making a meltaway?  With enough off the coconut milk and agave syrup, you'll be making a type of ganache, an oil in water..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more"
"I have taught bean to bar courses, including hands on work, they take 2 weeks. "
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "What courses would you like to see"
"Thank you for your areas of interest.  Locations can be anywhere in the country.  Most have been on the east coast but typically wherever a host..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "What courses would you like to see"
"Panning for the artisan, would it be just chocolate, but include decoration techniques?  Such as river stone or marbling? Artisan candy bars, what..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Created a new forum topic:
What courses would you like to see
Mark Heim
 
@mark-heim • 4 years ago • comments: 372
Posted a new Comment on @clay:
"Hello Clay, I am a retired confectioner (40+ years) and now consultant and part of PMCA and a member of the Education Committee.  PMCA currently offers..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Chilling Molds"
"The mold should be at or just below the temperature of the tempered chocolate you're using.  If it cools to quickly you can see bloom as type 4 or..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "final bean temp when roasting"
"There is no one temperature for roasting beans.  It depends on several factors such as the beans being over or underfermented, the type/source of..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 0
Posted a response to "Shelf stable recipes for filled bars"
"There are several forms, mostly fondant cremes.  They can be made in a wide range of textures, and can be made in a form allowing further..."
Mark Heim
 
@mark-heim • 4 years ago • comments: 1
Posted a new Comment on @dorothy-rackley:
"There are several options for chocolate training.  One to think of is with consultants that can do a custom course for you with your equipment, as well as..."
 / 2