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Clay Gordon

Thomas Forbes

Deconstructing Cocoa Content

@Clay Gordon, updated by @Thomas Forbes 13 years ago

Felipe Jaramillo F.

Felipe Jaramillo F.

Stuffed nose when Cracking and Winnowing

@Felipe Jaramillo F., updated by @Felipe Jaramillo F. 13 years ago

Daniel Herskovic

Andrea B

What is the best way to decorate with Gold Leaf?

@Daniel Herskovic, updated by @Andrea B 13 years ago

Krista2

Krista2

Aargh cracking shell

@Krista2, updated by @Krista2 13 years ago

Daniel Gaal

Daniel Gaal

Manufacturing Equipment Costs

@Daniel Gaal, updated by @Daniel Gaal 13 years ago

Kat

antonino allegra

Chocolate pourer

@Kat, updated by @antonino allegra 13 years ago

Kris Schoofs

david smith

Question on using double molds

@Kris Schoofs, updated by @david smith 13 years ago

Julie Helzer

david smith

How do I have better bases?

@Julie Helzer, updated by @david smith 13 years ago

Helen S

david smith

Printed Chocolate Cracking Help!

@Helen S, updated by @david smith 13 years ago

Andy Johnson

Joana whittingham

Chocolate Transfer Sheets and Curved Molds

@Andy Johnson, updated by @Joana whittingham 13 years ago

Chirag Bhatia

Andy Ciordia

Can sugar bloom be reversed?

@Chirag Bhatia, updated by @Andy Ciordia 13 years ago

Maria6

Gap

The best way to include coffee into chocolate

@Maria6, updated by @Gap 13 years ago

Chirag Bhatia

Chirag Bhatia

chocolate droplets

@chirag-bhatia, 13 years ago

Chirag Bhatia

Chirag Bhatia

At what stage to add lecithin

@Chirag Bhatia, updated by @Chirag Bhatia 13 years ago

Jeff Nelson

Jeff Nelson

Depreciation

@Jeff Nelson, updated by @Jeff Nelson 13 years ago

Virginia Sybert

Virginia Sybert

leaking caramels

@Virginia Sybert, updated by @Virginia Sybert 13 years ago

Michael Karren

Mark Heim

Invertase

@Michael Karren, updated by @Mark Heim 13 years ago

Daniel Herskovic

Daniel Herskovic

How does one make a living in the chocolate business?

@Daniel Herskovic, updated by @Daniel Herskovic 13 years ago

Matt C

Clay Gordon

Selmi tempering machine question

@Matt C, updated by @Clay Gordon 13 years ago

Gita Schurder

Gita Schurder

Cream Filling

@Gita Schurder, updated by @Gita Schurder 13 years ago

Olga C

Matt Chambers

Tempering Raw Chocolate

@Olga C, updated by @Matt Chambers 13 years ago

Marcus Rowe

Kerry

ChocoMa E220... anyones thoughts on the best small scale...

@Marcus Rowe, updated by @Kerry 13 years ago

Theresa DAngelo

Kerry

Food Grade Printer

@Theresa DAngelo, updated by @Kerry 13 years ago

Stu Jordan

Stu Jordan

Has anyone used "chocolate factory in a box"

@Stu Jordan, updated by @Stu Jordan 13 years ago

Krista2

antonino allegra

How many per day?

@Krista2, updated by @antonino allegra 13 years ago

Panod

Sebastian

A lot of Acid

@Panod, updated by @Sebastian 13 years ago

Cassie Stroup

Cassie Stroup

Cracking and crumbling ganache

@Cassie Stroup, updated by @Cassie Stroup 13 years ago

Kathryn James

Kathryn James

Traveling with truffles

@Kathryn James, updated by @Kathryn James 13 years ago

Omar Montilla

Sebastian

Quest for micrometer

@Omar Montilla, updated by @Sebastian 13 years ago

awriter

awriter

High Cacao content baking chunks?

@awriter, updated by @awriter 13 years ago

Malcolm Tiu lim

Sebastian

Using Milk

@Malcolm Tiu lim, updated by @Sebastian 13 years ago

Maria6

Maria6

Best before dates

@Maria6, updated by @Maria6 13 years ago

Panod

jorge camacho

Types of Sweetening and Conching Time

@Panod, updated by @jorge camacho 13 years ago

Scott Hoffman

Scott Hoffman

Cleaning of airbrush

@Scott Hoffman, updated by @Scott Hoffman 13 years ago

Jasmine Mead

Clay Gordon

Too Dry for Tempering?

@Jasmine Mead, updated by @Clay Gordon 13 years ago

Maria6

Maria6

Tempering problem

@Maria6, updated by @Maria6 13 years ago

Omar Forastero

Omar Forastero

Moisture percentage in storage room

@Omar Forastero, updated by @Omar Forastero 13 years ago

Dragan

Predrag Miladinovic2

Chocolate Dipped Pretzel Rods

@Dragan, updated by @Predrag Miladinovic2 13 years ago

Sarah Hart

Clay Gordon

tempering machine for lemon curd????

@Sarah Hart, updated by @Clay Gordon 13 years ago

Matt Carter

Andy Ciordia

Chocolate going down the drain

@Matt Carter, updated by @Andy Ciordia 13 years ago

Felipe Jaramillo F.

Felipe Jaramillo F.

Modding stock Ultra Grind+ wet grinder for chocolate use

@Felipe Jaramillo F., updated by @Felipe Jaramillo F. 13 years ago

Panod

Sebastian

Stages of Chocolate Melting Points

@Panod, updated by @Sebastian 13 years ago

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