Ilana's Discussions (102)

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Discussions Replied To (92)	Replies	Latest Activity
"There are diff qualities. I think chocolatform of Italy is a lower quality one AND L…" Ilana replied Feb 4, 2010 to Dealing with mold release marks	15	Feb 17, 2010 Reply by Mike
"I really believe that good quality polycarbonate molds greatly reduce marks." Ilana replied Feb 4, 2010 to Dealing with mold release marks	15	Feb 17, 2010 Reply by Mike
"I have played around with "water" ganaches. I usually replace the "water" part of th…" Ilana replied Feb 4, 2010 to Water Ganaches	6	Feb 8, 2010 Reply by Mark J Sciscenti
"I would love to tell THEO that the only REAL chocolate maker is GOD, they are just o…" Ilana replied Feb 3, 2010 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde
"I think it is way overdone but could be nice if done more realistically and delicate…" Ilana replied Dec 19, 2009 to Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District	5	Dec 25, 2009 Reply by Kerry
"for xmas celebrating friends:" Ilana replied Dec 13, 2009 to How Are You Making These Holidays Special with Chocolate?	21	May 9 Reply by Hector Gray
"my guests and friends got these-nothing super special but okay." Ilana replied Dec 13, 2009 to How Are You Making These Holidays Special with Chocolate?	21	May 9 Reply by Hector Gray
"piping bags are ideal IMHO. If the tip is cut small enough-by experience you will kn…" Ilana replied Dec 13, 2009 to Small equipment for pouring chocolate.	9	Dec 18, 2009 Reply by Rich
"I heard 60C for 31/2 minutes!! And yes, after this time the yolk and all are raw. I…" Ilana replied Nov 11, 2009 to Shelf Life Questions...	12	Dec 8, 2009 Reply by Andy Ciordia
"typo" Ilana replied Oct 27, 2009 to Best chocolate school	44	Oct 29, 2009 Reply by SU

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Ilana's Discussions (102)

"There are diff qualities. I think chocolatform of Italy is a lower quality one AND L…"

"I really believe that good quality polycarbonate molds greatly reduce marks."

"I have played around with "water" ganaches. I usually replace the "water" part of th…"

"I would love to tell THEO that the only REAL chocolate maker is GOD, they are just o…"

"I think it is way overdone but could be nice if done more realistically and delicate…"

"for xmas celebrating friends:"

"my guests and friends got these-nothing super special but okay."

"piping bags are ideal IMHO. If the tip is cut small enough-by experience you will kn…"

"I heard 60C for 31/2 minutes!! And yes, after this time the yolk and all are raw. I…"

"typo"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter