The Chocolate Life

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Brian Donaghy's Discussions (65)

Discussions Replied To (59) Replies Latest Activity

"The Little Dipper is a seed machine - you shouldn't have to go to 80F to form stable…"

Brian Donaghy replied Aug 2, 2013 to Tempering Milk Chocolate

3 Aug 2, 2013
Reply by Brian Donaghy

"Try pre-coating with a little cocoa powder.  It will help[ the chocolate adhere and…"

Brian Donaghy replied Aug 2, 2013 to Problems with panning

4 Aug 4, 2013
Reply by Colin Green

"Omar. I understand that the Pomati is less expensive than the Selmi.  What I recomme…"

Brian Donaghy replied Oct 15, 2012 to Tempering Machine

13 Oct 23, 2012
Reply by Daniela Vasquez

"Omar. You are absolutely correct but I also represent Selmi's US distributor from ti…"

Brian Donaghy replied Oct 12, 2012 to Tempering Machine

13 Oct 23, 2012
Reply by Daniela Vasquez

"Daniela- If you are thinking about the Selmi, you would be looking at the Color or t…"

Brian Donaghy replied Oct 11, 2012 to Tempering Machine

13 Oct 23, 2012
Reply by Daniela Vasquez

"As my mentor used to say, "Is it the chocolate that is messy Brian or the chocolatie…"

Brian Donaghy replied Oct 2, 2012 to How do you do it?

8 Oct 3, 2012
Reply by Donny Gagliardi

"Echoing Kerry's sentiment - crystallization gives off heat and that heat needs to be…"

Brian Donaghy replied Oct 2, 2012 to I don't get it?

12 Oct 2, 2012
Reply by Brian Donaghy

"Eileen Here is someone I have worked with http://eco-friendlypackaging.com/.  Very e…"

Brian Donaghy replied Sep 28, 2012 to Chocolate Bar Packaging Options - Your experience and feedback

6 Sep 28, 2012
Reply by Carol

"Heat into the pan, in addition to the cheat, allows you to use the same, non-ribed,…"

Brian Donaghy replied Sep 13, 2012 to Adding heat to Chocolate Pan

4 Sep 13, 2012
Reply by Colin Green

"Andy- What's the size of the rolls?  Tomric Systems (www.tomric.com) sells a 20 cm r…"

Brian Donaghy replied Aug 28, 2012 to Enrober Paper redux

8 Aug 30, 2012
Reply by antonino allegra

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