The Chocolate Life

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Daniela Vasquez's Discussions (63)

Discussions Replied To (45) Replies Latest Activity

"Wow, his work is great! I had no idea, thank you :)"

Daniela Vasquez replied Jan 5, 2013 to Chocolate Shops in Quebec

8 Aug 13, 2013
Reply by Steve Schechner

"Thank you, I'll look it up :)"

Daniela Vasquez replied Jan 5, 2013 to Chocolate Shops in Quebec

8 Aug 13, 2013
Reply by Steve Schechner

"Since your chocolate is artisanal, you should do temper checks everytime. Then you'l…"

Daniela Vasquez replied Dec 23, 2012 to Keeping chocolate in temper

14 May 5, 2013
Reply by Mattias Blom

"I'm having somewhat the same issue. I temper my chocolate by hand in the marble. But…"

Daniela Vasquez replied Nov 28, 2012 to How much chocolate for my melter

2 Nov 28, 2012
Reply by Daniela Vasquez

"Haha I'm not sure actually, they never last that long, but I've opened them within 2…"

Daniela Vasquez replied Nov 6, 2012 to Truffle ganache recipe- can someone tell me if this is right?

3 Nov 6, 2012
Reply by Daniela Vasquez

"I've heard wonderful things about this book http://www.amazon.com/Fine-Chocolates-Gr…"

Daniela Vasquez replied Nov 6, 2012 to New to chocolates, ganache advice

4 Nov 6, 2012
Reply by Daniela Vasquez

"You can extend shelf life by adding glucose, corn syrup, invert sugar or alcohol to…"

Daniela Vasquez replied Nov 6, 2012 to Truffle ganache recipe- can someone tell me if this is right?

3 Nov 6, 2012
Reply by Daniela Vasquez

"Im having the same problem. I used a heated knife once to get rid of them, but it's…"

Daniela Vasquez replied Nov 1, 2012 to hollow truffle molds

6 Nov 1, 2012
Reply by Daniela Vasquez

"You should use glucose or alcohol for extending shelf life in ganache. Lecithin is u…"

Daniela Vasquez replied Oct 23, 2012 to Sunflower Lecithin

2 Oct 24, 2012
Reply by Gap

"I guess you just have to try and see how it works for you, choose one and jump right…"

Daniela Vasquez replied Oct 23, 2012 to Tempering Machine

13 Oct 23, 2012
Reply by Daniela Vasquez

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