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
Grainy Ganache
Replies: 8
Views: 6821
sp_TopicIcon
Tempering v crystallising
Replies: 8
Views: 5922
sp_TopicIcon
Tempering and cooling
Replies: 2
Views: 5777
sp_TopicIcon
many problems with Merckens Dark chocolate
Replies: 0
Views: 5404
sp_TopicIcon
Tempering
Replies: 0
Views: 783
sp_TopicIcon
Clearning moulds
Replies: 7
Views: 2044
sp_TopicIcon
Boiling point of fondant
Replies: 1
Views: 1906
sp_TopicIcon
Filling choc moulds
Replies: 13
Views: 2948
sp_TopicIcon
One for Gap
Replies: 6
Views: 1165
sp_TopicIcon
Need blooming help!!
Replies: 17
Views: 2011
sp_TopicIcon
How Did They do That?
Replies: 3
Views: 1324
sp_TopicIcon
Condensation on Truffles
Replies: 15
Views: 2220
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
10 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:

amw1984

Pauline Gingnagel

M.J.T. (Marika) van Santvoort

Martijn Seekles

Esther Tak

Anna Broto

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Techniques | Page 6 | Forum