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Techniques

Find help on working with chocolate, or share your tips and ideas

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	Started	Last Post	Posts	Views
PLEASE HELP ME temper & Dip! No Tags	December 4, 2005 7:50 pm by soyaki	December 4, 2005 11:48 pm by michelle	2	756
Problems with truffles No Tags	November 10, 2005 9:50 am by mini November 14, 2005 1:33 pm by Masur 8	1133
the perishability of ganache centers No Tags	November 3, 2005 8:39 pm by lilacaroline	February 2, 2006 11:04 am by execsearch	16	3729
Hand Tempering – which method? No Tags	October 25, 2005 4:29 am by gerrypez October 25, 2005 7:34 pm by Hans-Peter Rot 7	1284
belgian pralines and truffles No Tags	October 3, 2005 12:01 pm by Maurice	October 3, 2005 12:01 pm by Maurice	1	4246
tempering machines and chocolate No Tags	August 23, 2005 10:06 pm by deb	August 23, 2005 10:31 pm by Sebastian	2	3859

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About the Seventy% Forum	Forum Timezone: UTC 0
Most Users Ever Online: 89 Currently Online: 19 Guests Currently Browsing this Forum: 4 Guests	Forum Stats: Groups: 7 Forums: 26 Topics: 1837 Posts: 11783	Membership: There are 4845 Members There has been 1 Guest There is 1 Admin	Top Posters: Hans-Peter Rot – 1462 alex_h – 1170 Martin Christy – 614 Masur – 592 Sebastian – 430 Lone Ly – 397
Recent New Members: judyshaw99, tmicklin, sachishah, dev, kapeEffelay, Invonioug
Administrators: Seventy% (54 Posts)

About the Seventy% Forum

Forum Timezone: UTC 0

Most Users Ever Online:
89

Currently Online:

19 Guests

Currently Browsing this Forum:

4 Guests

Forum Stats:

Groups: 7
Forums: 26
Topics: 1837
Posts: 11783

Membership:

There are 4845 Members
There has been 1 Guest

There is 1 Admin

Top Posters:

Hans-Peter Rot – 1462
alex_h – 1170
Martin Christy – 614
Masur – 592
Sebastian – 430
Lone Ly – 397