Daniela Vasquez's Discussions (64)

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Discussions Replied To (47)	Replies	Latest Activity
"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 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
"Is there another way of removing the necks?" Daniela Vasquez replied Nov 1, 2012 to Truffle Shell Molds	6	Nov 1, 2012 Reply by Daniela Vasquez
"Ok so I tried it. Didn't work 100% :(, first I tried filling them all the way, as I…" Daniela Vasquez replied Nov 1, 2012 to Truffle Shell 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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1	melanger necessary?
2	Emerging Chocolatier with questions.
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Daniela Vasquez's Discussions (64)

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

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

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

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

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

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

"Is there another way of removing the necks?"

"Ok so I tried it. Didn't work 100% :(, first I tried filling them all the way, as I…"

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

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

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?