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Sticky:
Chocolate Frequently Asked Questions (FAQ) by
The Chocolate Archives
Archive-name: food/chocolate/faq
Posting-Frequency: monthly
Last-modified: 23 Jan 1998
Version: 3.3
THE OFFICIAL REC.FOOD.CHOCOLATE LIST OF FREQUENTLY ASKED...
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Droste's Cocoa - Label by
chichashaman@yahoo.com
I just purchased Droste's 250 gram package of cocoa. I was looking
for a Dutch Cocoa product. On the shelf there were two Droste sizes -
the 250 gram in a...
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43 |
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Handmade chocolate candy by
TheChocolateOfTheMonth.com
www.TheChocolateOfTheMonth.com
Certified Food Manufacturer
see our products on our website or on eBay
username: thechocolateofthemonth
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38 |
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Hershey cacao reserve 65% by
Farrel
This past weekend I got to try Hershey cacao reserve for the first
time. I was pleasantly surprised. It was really good. Regular Hershey
bars are the worst...
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92 |
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83% butte?r by
Janet Puistonen
Has anyone tried using 83% butter instead of US-style butter in making
truffles, caramels, and so forth, and if so have you noted a difference in
the...
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49 |
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NoKa Chocolate and Ayn Rand by
Mark Thorson
I just can't believe how stupidly NoKa has bungled
their response to the original article. If they'd
responded honestly instead of dodging, and then
going...
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39 |
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WANTED ENROBER by
cakewmn@aol.com[_1_]
I am interested in buying a tabletop chocolate enrober, used
preferably. Anyone know where I can find one?
Oleta in Missouri
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51 |
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21-02-2007 02:31 PM
by tim
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World's best chocolate by
Chocolate machines
Dear chocolate lover,
In our shop ( http://www.chocolate-machines.com ), you'll find a wide
range of world's best chocolate, made by Barry-Callebout.
These...
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ISO Raw Organic Cacao beans by
devo101@NOSPAAMMMyahoo.com
I am looking for a source for raw cacao beans by the 70 kg or so bag.
They need to be organic. Would like to buy directly from the
importer. Does anyone have...
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121 |
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44 |
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Mold Making by
Steve Kurz
I have my father's Easter Rabbit molds, but they need either some repair,
or to be made into plastic molds. Does anyone know where theis can be done?
The...
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08-02-2007 10:41 PM
by a
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51 |
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Venchi chocolate / celiachy line by
acomino@gmail.com
Just discovered this: Venchi chocolate / celiachy line:
http://www.venchi.it/it/company/celiachy.php?lang=en
The website features online Shop and worldwide...
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47 |
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Melting Chocolate by
Cheesecake Lady
Have a question about melting chocolate.....
Does adding butter or shortening thin the consistency of it -- making it
easier to pour?
Thanks everyone!
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66 |
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54 |
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Milk chocolate pudding by
jagman
I posted this a few years ago with no luck, so I thought I'd try again.
One thing I have determined is that she used vanilla extract in a lot
more recipes...
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59 |
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Chocolate and Insect Fragments by
javawizard
The FDA (US Food and Drug Administration) considers chocolate
acceptable for public consumption as long as there are less than 60
microscopic insect fragments...
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53 |
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Invertase by
Reg
Does anyone know of a broad reference on the ins and
outs of using invertase? I see it used in recipes but
they don't contain much discussion as to why it's...
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111 |
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How to learn making chocolate by
NewChoc
Hi,
I would like to start learning about making chocolate for myself (not
just cooking with it, but making it). Could anyone point me in the
right direction...
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09-01-2007 06:37 PM
by Eric
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140 |
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Choco sheets by
Icing sheets_Choco sheets
Our company is the only manufacturer from India making world class
Icing sheets for photocake and Choco sheets ( Inkjet transfer sheets
for Photo on Chocolate...
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65 |
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Forbes most expensive chocolates by
shareyourknowledge@hotmail.com
I saw a Forbes article on the worlds most expensive chocolates. I
never would have imagined chocolate going for as high as $2,500 per
pound! The least...
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