Magrietha Hendrika du Plessis's Discussions (83)

View

Discussions Replied To (68)	Replies	Latest Activity
"Thanks Gap, I will simply have to learn how to be less messy and better organized wi…" Magrietha Hendrika du Plessis replied Jul 5, 2011 to Wastage	2	Jul 5, 2011 Reply by Magrietha Hendrika du Plessis
"Thanks Antonino, I have sent you an email. " Magrietha Hendrika du Plessis replied Jul 5, 2011 to Good Quality Cocoa for chocolate fudge centers	2	Jul 5, 2011 Reply by Magrietha Hendrika du Plessis
"Thanks for the encouragement Clay, I need it and I now know to fulfill my dream I wi…" Magrietha Hendrika du Plessis replied Jul 1, 2011 to Mycryo Powder	8	Jul 5, 2011 Reply by Bayla Sussman
"Thanks George, it boils down to the fact that I simply have to master the technique…" Magrietha Hendrika du Plessis replied Jul 1, 2011 to Mycryo Powder	8	Jul 5, 2011 Reply by Bayla Sussman
"Thanks Mark, you are confirming my "gut" feeling that it is not the best way to go.…" Magrietha Hendrika du Plessis replied Jun 30, 2011 to Mycryo Powder	8	Jul 5, 2011 Reply by Bayla Sussman
"Hi, anyone PLEASE! I need to know what to do here. Thanks magriet" Magrietha Hendrika du Plessis replied Jun 30, 2011 to Mycryo Powder	8	Jul 5, 2011 Reply by Bayla Sussman
"Thanks all of you. I puzzled it all out with your help. My centers were too cold. I…" Magrietha Hendrika du Plessis replied Jun 29, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"Yes thanks so much. I think it is the centers that are too cold and even maybe the c…" Magrietha Hendrika du Plessis replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"O yes, I forgot to say it has the terrible hydrogenated fat in it!!" Magrietha Hendrika du Plessis replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"Thanks so much, The temperature where I am working is actually very low. At the mome…" Magrietha Hendrika du Plessis replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis

‹ Previous
1
…
4
5
6
7
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Choosing the right chocolate?

RSS
View All

Badges | Report an Issue | Terms of Service

Magrietha Hendrika du Plessis's Discussions (83)

"Thanks Gap, I will simply have to learn how to be less messy and better organized wi…"

"Thanks Antonino, I have sent you an email. "

"Thanks for the encouragement Clay, I need it and I now know to fulfill my dream I wi…"

"Thanks George, it boils down to the fact that I simply have to master the technique…"

"Thanks Mark, you are confirming my "gut" feeling that it is not the best way to go.…"

"Hi, anyone PLEASE! I need to know what to do here. Thanks magriet"

"Thanks all of you. I puzzled it all out with your help. My centers were too cold. I…"

"Yes thanks so much. I think it is the centers that are too cold and even maybe the c…"

"O yes, I forgot to say it has the terrible hydrogenated fat in it!!"

"Thanks so much, The temperature where I am working is actually very low. At the mome…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?