12 posts 
Mold decorating with colored cocoa butter
CLOSED @Dirke Botsford, updated by @Erica Rodriguez-Anthony 12 years ago
7 posts 
Trouble with white chocolate consistency for dipping
@Paul Ireson, updated by @Giovanna 12 years ago
2 posts 
Saving a batch at home (doesn't temper/solidify properly)
@dsfg, updated by @Kerry 12 years ago
10 posts 
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
@Klassy, updated by @Cesar Jose 12 years ago
2 posts 
Help! the pretzels in my chocolate bars are cracking the...
@mike johnson, updated by @Renee Shuman2 12 years ago
3 posts 
Warming/Thinning Fondant enough to deposit into molds
@Nancy Bontrager, updated by @Nancy Bontrager 12 years ago
4 posts 
Is this sugar bloom and how to prevent it?
@Anastasia Weis, updated by @Daniela Vasquez 12 years ago
2 posts 
a chocolatier's inventory tracking system
@Kalibri Anne, updated by @Brian Begun 12 years ago
7 posts 
Why do certain ganaches leak out of molded pralines?
@Laura Trairatnobhas, updated by @Laura Trairatnobhas 12 years ago
3 posts 
Chocovision Rev 1not tempering chocolate
@Susan Miller, updated by @Brad Churchill 12 years ago
10 posts 
Opening a new candy shop, and could use advice
@Meg Randall, updated by @Larry2 12 years ago
20 posts 
Lactose added separately to Milk Chocolate?
@Felipe Jaramillo F., updated by @Linus Daniel 13 years ago
