Debra Fleck's Discussions (34)

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Discussions Replied To (33)	Replies	Latest Activity
"as long as it is air tight and food safe you can use anything to the imagination." Debra Fleck replied Jun 11, 2012 to wrapping chocolate	5	Jun 11, 2012 Reply by Rick Kiyak-Boughton
"David, what are the ingredients listed for your chocosheets? I am wondering who Choc…" Debra Fleck replied Jun 3, 2012 to Chocolate Artist Software/Printer	69	Apr 25 Reply by Debra Fleck
"You cannot airbrush the chocolate-artist (Deco) sheets, but airbrushing the cake art…" Debra Fleck replied Jun 2, 2012 to Chocolate Artist Software/Printer	69	Apr 25 Reply by Debra Fleck
"If you are making a high end product, then the candy melts compromise the product. …" Debra Fleck replied Jun 2, 2012 to Chocolate Artist Software/Printer	69	Apr 25 Reply by Debra Fleck
"which is better, the santha or the SL12 Cocoa Town?" Debra Fleck replied May 18, 2012 to Capacity of CocoaTown Melanger	16	Feb 28 Reply by Andal Balu
"The indoor temp is high and can cause some difficulty. I have trouble on hot days.…" Debra Fleck replied Oct 25, 2011 to Help!! Is my thermometer wrong?	29	Oct 25, 2011 Reply by Magrietha Hendrika du Plessis
"I am not sure how well it would carmelize. That, I would suggest experimenting with…" Debra Fleck replied Oct 14, 2011 to Help!! Is my thermometer wrong?	29	Oct 25, 2011 Reply by Magrietha Hendrika du Plessis
"Sometimes chocolate just won't temper. I will have problems tempering if the amount…" Debra Fleck replied Oct 13, 2011 to Help!! Is my thermometer wrong?	29	Oct 25, 2011 Reply by Magrietha Hendrika du Plessis
"Good Luck. If I get a chance I might try to do a quick video using a blackberry to…" Debra Fleck replied Oct 9, 2011 to Help!! Is my thermometer wrong?	29	Oct 25, 2011 Reply by Magrietha Hendrika du Plessis
"thats correct. you don't need to use any tempered chocolate. milk chocolate must be…" Debra Fleck replied Oct 7, 2011 to Help!! Is my thermometer wrong?	29	Oct 25, 2011 Reply by Magrietha Hendrika du Plessis

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Debra Fleck's Discussions (34)

"as long as it is air tight and food safe you can use anything to the imagination."

"David, what are the ingredients listed for your chocosheets? I am wondering who Choc…"

"You cannot airbrush the chocolate-artist (Deco) sheets, but airbrushing the cake art…"

"If you are making a high end product, then the candy melts compromise the product. …"

"which is better, the santha or the SL12 Cocoa Town?"

"The indoor temp is high and can cause some difficulty. I have trouble on hot days.…"

"I am not sure how well it would carmelize. That, I would suggest experimenting with…"

"Sometimes chocolate just won't temper. I will have problems tempering if the amount…"

"Good Luck. If I get a chance I might try to do a quick video using a blackberry to…"

"thats correct. you don't need to use any tempered chocolate. milk chocolate must be…"

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Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)