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
How to store the truffles?
Replies: 0
Views: 1278
sp_TopicIcon
pre-crystallising chocolate (the seed method).
Replies: 0
Views: 1377
sp_TopicIcon
Help! What did I do wrong with my truffles?
Replies: 9
Views: 1518
sp_TopicIcon
Ideal texture for the ganache filling
Replies: 4
Views: 1468
sp_TopicIcon
yellow oil comes out of white chocolate
Replies: 2
Views: 1206
sp_TopicIcon
Less then firm ganache!
Replies: 15
Views: 6100
sp_TopicIcon
tempering with a warm room temperature
Replies: 11
Views: 1516
sp_TopicIcon
tempering and avoiding air
Replies: 6
Views: 1501
sp_TopicIcon
'flavouring' chocolate...
Replies: 2
Views: 1968
sp_TopicIcon
User warmer as part of tempering process
Replies: 5
Views: 2289
sp_TopicIcon
PLEASE HELP ME temper & Dip!
Replies: 1
Views: 1203
sp_TopicIcon
Problems with truffles
Replies: 7
Views: 1616
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
13 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:

RT

Martin Test_1

Martin Test

graham

paul@maverickchocolate.com

Robin BOELS

Forum Stats:

Groups: 7

Forums: 26

Topics: 1825

Posts: 10538

 

Member Stats:

Guest Posters: 1

Members: 5100

Moderators: 0

Admins: 1

Administrators: Seventy%

Techniques | Page 8 | Forum