Brian Donaghy's Discussions (64)

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Discussions Replied To (57)	Replies	Latest Activity
"Ozgur. I work with Tomric Systems of Buffalo NY and we are the US importer and dist…" Brian Donaghy replied Jun 4, 2010 to a very simple or a very complicated question, please help.	11	Aug 15, 2011 Reply by Solis Lujan
"Clay. Thanks for the quick response and yes if the item is in stock it will ship th…" Brian Donaghy replied May 28, 2010 to where to buy polycarbonate Chocolate molds in Miami ? any adress ?	5	May 28, 2010 Reply by Brian Donaghy
"Tomric would be happy ship to an address in Miami and an order can be placed at the…" Brian Donaghy replied May 27, 2010 to where to buy polycarbonate Chocolate molds in Miami ? any adress ?	5	May 28, 2010 Reply by Brian Donaghy
"J Why are you shell moulding twice? For moulded pralines this process usually only…" Brian Donaghy replied Feb 5, 2010 to Molding question -- help!	7	Mar 18, 2010 Reply by Jennifer Thamer
"Where are the bubbles or bloom? In the filling or in the chocolate? brian" Brian Donaghy replied Jan 21, 2010 to Shells & fillings	2	Jan 21, 2010 Reply by Dirke
"Brad. Ahh, crystallization. Some days I wish I had paid more attention to high scho…" Brian Donaghy replied Jan 5, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Bud. I'm with Brad on this one - your melt temp is borderline and is probably not a…" Brian Donaghy replied Jan 5, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Steve. Traditionally metal chocolate moulds were made of steal and then coated in t…" Brian Donaghy replied Jan 4, 2010 to Metal Mold Refinishing	8	Jan 10, 2010 Reply by Steve Kurz
"What process are you using to temper the chocolate? Also, can you wipe the bloom off…" Brian Donaghy replied Jan 4, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"L. Do you want to make your own truffle balls like the ones that are commercially a…" Brian Donaghy replied Dec 16, 2009 to hollow truffle molds	6	Nov 1, 2012 Reply by Daniela Vasquez

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1	Premade truffle shels- necessity or copout?
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5	Best Drizzling Method?

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Brian Donaghy's Discussions (64)

"Ozgur. I work with Tomric Systems of Buffalo NY and we are the US importer and dist…"

"Clay. Thanks for the quick response and yes if the item is in stock it will ship th…"

"Tomric would be happy ship to an address in Miami and an order can be placed at the…"

"J Why are you shell moulding twice? For moulded pralines this process usually only…"

"Where are the bubbles or bloom? In the filling or in the chocolate? brian"

"Brad. Ahh, crystallization. Some days I wish I had paid more attention to high scho…"

"Bud. I'm with Brad on this one - your melt temp is borderline and is probably not a…"

"Steve. Traditionally metal chocolate moulds were made of steal and then coated in t…"

"What process are you using to temper the chocolate? Also, can you wipe the bloom off…"

"L. Do you want to make your own truffle balls like the ones that are commercially a…"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?