@timwilde
• 8 years ago
• comments: 0
Posted a response to
"What the Chocolate Industry Needs is A $100 Bar of Chocolate"
"Is that a $100 bar, or is that $100 donation with chocolate thrown in as a thank you?"
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"EZtemper"
"Awesome. I guess I meant by using the chocolate as a seed silk. Using the bean-to-bar, the experiments showed that it was very thick and difficult..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"EZtemper"
"Wow, it's taken a few days to go over all the info in this and the egullet threads. This sounds like it is exactly what I'm looking for as a..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Whole Bean Chocolate, Raw Chocolate, etc and the law"
"I stand corrected then I misunderstood the labeling on the FDA's site. I wasnt suggesting that the big guys were lobbying for change on that..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Can I use a caramel cutter to cut ganache?"
"The only thing I can think of would be that the caramel cutter is more like a pizza cutter. Ganache may stick to the blades as it rolls across...."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Pate De Fruit"
"I'm personally not familiar with apple pectin. But I have run into issues with trying a recipe for pate de fruit from Andrew Schotts' book. He has..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Whole Bean Chocolate, Raw Chocolate, etc and the law"
"It is interesting and I find the whole Raw Food think kind of...hmm, to remain diplomatic and civil.....stupid. One of the reasons I got into..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"What the Chocolate Industry Needs is A $100 Bar of Chocolate"
"Very interesting topic, however I think the analogy misses on a few points. Most $100 bottles of wine were originally sold for $20-$50 when new...."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Hello from a new bean to bar maker in Arizona"
"Desert Indulgence is the name I went with."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"Streaked bars"
"Just jumping in incase someone else has the issue. I just got done dealing with this for about the past year. Was thinking my chocolate skills..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"question about meltaway flavorings"
"Thanks for that sebastian. I was always told to stay away from non-oil based flavorings in chocolate, so for the most part I have. Most of my..."
@timwilde
• 9 years ago
• comments: 0
Posted a response to
"question about meltaway flavorings"
"Not seeing an answer here, so hopefully this will help. Let me start by saying I've never used an alcohol based flavoring for chocolate, so I'm..."