Magrietha Hendrika du Plessis's Discussions (83)

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Discussions Replied To (68)	Replies	Latest Activity
"Thanks Brad, merry Christmas to you as well. AND you have helped me a lot, even in t…" Magrietha Hendrika du Plessis replied Dec 24, 2011 to Merry Christmas & Happy Holidays From Brad!	4	Dec 24, 2011 Reply by Jim
"Thanks Davy. I think using it in a filling is the best idea. Here is the recipe I us…" Magrietha Hendrika du Plessis replied Dec 20, 2011 to Floppy Ganash A Recipe Please	2	Dec 20, 2011 Reply by Magrietha Hendrika du Plessis
"Ah, what a good idea. They must be in temper as my associate just brought some mold…" Magrietha Hendrika du Plessis replied Dec 20, 2011 to Molds	9	Dec 20, 2011 Reply by Magrietha Hendrika du Plessis
"Someone Please!" Magrietha Hendrika du Plessis replied Dec 20, 2011 to Molds	9	Dec 20, 2011 Reply by Magrietha Hendrika du Plessis
"Ok, so I have been trying to take photos of my molds with the problems. The photos a…" Magrietha Hendrika du Plessis replied Dec 9, 2011 to Molds	9	Dec 20, 2011 Reply by Magrietha Hendrika du Plessis
"Not always but we are having a heat wave 36C yesterday." Magrietha Hendrika du Plessis replied Nov 13, 2011 to Tempering help please	6	Nov 13, 2011 Reply by Magrietha Hendrika du Plessis
"Thanks Ricardo, I think this is the best idea to get a portable one, it will not be…" Magrietha Hendrika du Plessis replied Nov 13, 2011 to Tempering help please	6	Nov 13, 2011 Reply by Magrietha Hendrika du Plessis
"Thanks Omar, yes I think it is in temper but not cooling down fast enough because I…" Magrietha Hendrika du Plessis replied Nov 11, 2011 to Tempering help please	6	Nov 13, 2011 Reply by Magrietha Hendrika du Plessis
"Yes, biltong is very "South African" we all love it and I am surprised at my fellow…" Magrietha Hendrika du Plessis replied Nov 2, 2011 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert
"Hi, I know it is late in the discussion, but I though I should say we made chocolate…" Magrietha Hendrika du Plessis replied Nov 2, 2011 to Weird Flavors and Inclusions in Chocolate	101	May 12 Reply by David Lambert

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Magrietha Hendrika du Plessis's Discussions (83)

"Thanks Brad, merry Christmas to you as well. AND you have helped me a lot, even in t…"

"Thanks Davy. I think using it in a filling is the best idea. Here is the recipe I us…"

"Ah, what a good idea. They must be in temper as my associate just brought some mold…"

"Someone Please!"

"Ok, so I have been trying to take photos of my molds with the problems. The photos a…"

"Not always but we are having a heat wave 36C yesterday."

"Thanks Ricardo, I think this is the best idea to get a portable one, it will not be…"

"Thanks Omar, yes I think it is in temper but not cooling down fast enough because I…"

"Yes, biltong is very "South African" we all love it and I am surprised at my fellow…"

"Hi, I know it is late in the discussion, but I though I should say we made chocolate…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm