A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_ForumIcon
Techniques
Find help on working with chocolate, or share your tips and ideas
sp_TopicIcon
Bulk Truffle making
Replies: 11
Views: 11529
sp_TopicIcon
Adding peanut butter to chocolater
Peanut butter keeps blooming
Replies: 0
Views: 97
sp_TopicIcon
the perishability of ganache centers
Replies: 18
Views: 5189
sp_TopicIcon
Choc making newbie blending & technique related questions
Replies: 0
Views: 858
sp_TopicIcon
Help using Belguloc fondant.
Replies: 0
Views: 1771
sp_TopicIcon
Using Flowers in Chocolate
Replies: 0
Views: 2635
sp_TopicIcon
Need Help --- Wavy Chocolates
Replies: 0
Views: 3896
sp_TopicIcon
Cooling Chocolate Molds: Temperature, Tunnel
Replies: 8
Views: 8611
sp_TopicIcon
Help Urgently need for the KeyChoc MM8 Tempering Machine
Replies: 0
Views: 5546
sp_TopicIcon
Modelling Chocolate Recipe
Replies: 0
Views: 4602
sp_TopicIcon
Dipping Problem
Replies: 0
Views: 5358
sp_TopicIcon
Why won't my milk chocolate behave?
Replies: 3
Views: 4530
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
8 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Cathy Mehle

Lawrencebrown

pmcmanus

Maria Teresa Barros Duarte Almeida

Wilson Guzman

JolineBowman

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Techniques | Forum