The Chocolate Life

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Daniela Vasquez's Discussions (72)

Discussions Replied To (53) Replies Latest Activity

"Well it has 30% of cocoa butter plus 7% coming from the milk. I'm leaning towards h…"

Daniela Vasquez replied Oct 7, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"the chocolate in the picture is at 40C. Once it's tempered it becomes a little smoot…"

Daniela Vasquez replied Oct 7, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"Any way I can save my chocolate? :("

Daniela Vasquez replied Oct 7, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"Well it's Costa Rica, so yeah, pretty much :(, I work with a dehumidifier when I tem…"

Daniela Vasquez replied Oct 7, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"it has 30% of cocoa butter plus 7% coming from the milk, once it's tempered it doesn…"

Daniela Vasquez replied Oct 4, 2013 to Chocolate "breaks apart" :(

12 Oct 8, 2013
Reply by Brad Churchill

"oh I didn't see that, thank you!"

Daniela Vasquez replied May 27, 2013 to Micrometer

2 May 27, 2013
Reply by Daniela Vasquez

"I came upon something pretty interesting, I don't know if it has happened to anyone…"

Daniela Vasquez replied Apr 16, 2013 to Truffle Trouble

13 Apr 16, 2013
Reply by Daniela Vasquez

"it will clump, it'll become "untemperable" haha I dont think it has something to do…"

Daniela Vasquez replied Apr 14, 2013 to Question on Tempering and Scraper

4 Apr 14, 2013
Reply by Daniela Vasquez

"Hmm I think I know what you are describing there because my chocolate reacts the sam…"

Daniela Vasquez replied Apr 14, 2013 to Question on Tempering and Scraper

4 Apr 14, 2013
Reply by Daniela Vasquez

"Haha thanks for the reply :) I've already done some of Ecole Chocolat courses, they'…"

Daniela Vasquez replied Apr 14, 2013 to Chocolatier Certification

3 Apr 14, 2013
Reply by TheChocolateMan

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