The Chocolate Life

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Daniela Vasquez's Discussions (65)

Discussions Replied To (47) Replies Latest Activity

"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

"Hmm you should warm your molds before filling them with chocolate, just a little bit…"

Daniela Vasquez replied Oct 18, 2012 to First Temper...Critiques?

5 Nov 2, 2012
Reply by Donny Gagliardi

"Hmm it's kind of difficult to find someone who works in a similiar environment and h…"

Daniela Vasquez replied Oct 15, 2012 to Tempering Machine

13 Oct 23, 2012
Reply by Daniela Vasquez

"You can slightly heat the mold before filling so there aren't any temperature shocks…"

Daniela Vasquez replied Oct 12, 2012 to Cleaning Chocolate Molds

80 Sep 22
Reply by david ghobril

"Lecithin is known for having a direct effect in cacao butter's properties and textur…"

Daniela Vasquez replied Oct 11, 2012 to effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

2 Oct 12, 2012
Reply by Sebastian

"haha that's why I'm asking. I believe there's no substitute for sugar, but we made a…"

Daniela Vasquez replied Oct 4, 2012 to Sugar Free Chocolate

43 Oct 4, 2012
Reply by Sebastian

"I also heard you can leave your chocolates on the molds and they come out shinier. N…"

Daniela Vasquez replied Oct 4, 2012 to BRIGHTNESS ON CHOCOLATE

21 Oct 6, 2012
Reply by Sebastian

"I leave my chocolate in the melter for hours , tempered and untempered, and it still…"

Daniela Vasquez replied Oct 4, 2012 to Bloom Resistance

2 Oct 5, 2012
Reply by Sebastian

"http://sweetwellindia.com/queEsSweetwell.htm"

Daniela Vasquez replied Oct 4, 2012 to Sugar Free Chocolate

43 Oct 4, 2012
Reply by Sebastian

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