George Trejo's Discussions (58)

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Discussions Replied To (26)	Replies	Latest Activity
"I use these from Tomric" George Trejo replied May 13 to packaging for wholesale	2	May 13 Reply by Patricia Chapman
"I use a bread proofing cabinet and just don't turn on the humidity. Works great!" George Trejo replied May 7 to Heating Cabinets	1	May 7 Reply by George Trejo
"While probably a discussion for it's own post I can tell you what we've found. Yo…" George Trejo replied May 3 to Opening a retail chocolate shop	22	May 14 Reply by Mim
"BBFDirect.com is great for buyers, you can see wholesale pricing and recommended ret…" George Trejo replied Sep 6, 2012 to Wholesale prices?	6	Sep 11, 2012 Reply by Maia Schneider
"If it were me, I'd offer 200 pieces and at most 4 flavors. My very first order was…" George Trejo replied Aug 23, 2012 to Help! Pricing questions	3	Aug 23, 2012 Reply by Matthew W.
"There are two types of bloom, sugar bloom and fat bloom. It sounds like it's sugar…" George Trejo replied Aug 1, 2012 to why does my chocolate become grainy	5	Aug 24, 2012 Reply by Andy Ciordia
"We're opening our first shop this fall and I will be using the granite top display w…" George Trejo replied Jul 24, 2012 to Displaying chocolates on granite vs. candy case	8	Jul 31, 2012 Reply by Kate Mulderig Mason
"I have a Pavoni double guitar I purchased from ChefRubber.com I don't think the car…" George Trejo replied Jul 19, 2012 to Guitar Cutter.. Which one to Purchase ?	17	Jul 30, 2012 Reply by Solis Lujan
"You're not making chocolate, your making some sort of frosting at best, but it sound…" George Trejo replied Jul 5, 2012 to How can I make my chocolate solid?	7	Jul 14, 2012 Reply by Laura Marion
"No you don't need to add extra cocoa butter to a couverture. Also, that's not cocoa…" George Trejo replied Apr 3, 2012 to To add extra cocoa butter OR NOT? (When tempering real chocolate)	3	Apr 28, 2012 Reply by Mark Wightman

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1	Premade truffle shels- necessity or copout?
2	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3	financing a chocolate shop
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5	Best Drizzling Method?

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George Trejo's Discussions (58)

"I use these from Tomric"

"I use a bread proofing cabinet and just don't turn on the humidity. Works great!"

"While probably a discussion for it's own post I can tell you what we've found. Yo…"

"BBFDirect.com is great for buyers, you can see wholesale pricing and recommended ret…"

"If it were me, I'd offer 200 pieces and at most 4 flavors. My very first order was…"

"There are two types of bloom, sugar bloom and fat bloom. It sounds like it's sugar…"

"We're opening our first shop this fall and I will be using the granite top display w…"

"I have a Pavoni double guitar I purchased from ChefRubber.com I don't think the car…"

"You're not making chocolate, your making some sort of frosting at best, but it sound…"

"No you don't need to add extra cocoa butter to a couverture. Also, that's not cocoa…"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?