The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Daniela Vasquez's Discussions (65)

Discussions Replied To (47) Replies Latest Activity

"Well if it's sugar bloom it's due to humidity. That looks like fat bloom and it coul…"

Daniela Vasquez replied Nov 12 to Microwave Temper Problem

9 Nov 12
Reply by Bryan

"Hmm what's your room temperature? Did you make a temper test before pouring it?"

Daniela Vasquez replied Nov 11 to Microwave Temper Problem

9 Nov 12
Reply by Bryan

"Maybe you have to re-check you tempering curve, go a degree lower or higher and do t…"

Daniela Vasquez replied Jul 28 to Bloom "stripes" on dipped chocolates

14 Jul 28
Reply by Daniela Vasquez

"Sounds like you have a problem with your center temperature, I agree with what Jonat…"

Daniela Vasquez replied Jul 28 to Truffles Cracking!

2 Jul 28
Reply by Daniela Vasquez

"I tried grinding the sugar first but it takes a while. I usually add the sugar + coc…"

Daniela Vasquez replied Jul 11 to Conche or sugar mill?

17 Jul 11
Reply by Daniela Vasquez

"Never heard of that one :) sounds nice!"

Daniela Vasquez replied Jul 11 to Conche or sugar mill?

17 Jul 11
Reply by Daniela Vasquez

"Well at first, we refined the sugar ourselves with a good processing machine, it wor…"

Daniela Vasquez replied Jul 1 to Conche or sugar mill?

17 Jul 11
Reply by Daniela Vasquez

"We're tried different brands of refined sugar, unfortunately we did had an accident…"

Daniela Vasquez replied Jun 30 to Conche or sugar mill?

17 Jul 11
Reply by Daniela Vasquez

"Cocoa butter for chocolate, the other colorings for airbrush contain water and are u…"

Daniela Vasquez replied Jun 25 to Airbrushing chocolate molds

4 Jun 25
Reply by Ismael Neggaz

"Hi Mack, we use the Santha for conching small quantities of chocolate (3.5kgs/batch…"

Daniela Vasquez replied Jun 23 to Conche or sugar mill?

17 Jul 11
Reply by Daniela Vasquez

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