antonino allegra's Discussions (143)

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Discussions Replied To (132)	Replies	Latest Activity
"Hi, Have you thought about Chocoflex by Laghi, from Pavoni.it? Is an alternative to…" antonino allegra replied Jun 19, 2011 to Premade truffle shels- necessity or copout?	16	on Tuesday Reply by Brad Churchill
"Hi, i have used Mycryo to set a raspberry mousse with no gelatin, it works very wel…" antonino allegra replied Jun 19, 2011 to alternative to mycryo	5	Jun 19, 2011 Reply by antonino allegra
"Hi Gordon, it was a quick, let say irrational question. As chocolatiers/chocolate ma…" antonino allegra replied Jun 18, 2011 to The High Cost of Certification	39	Oct 25, 2011 Reply by Samuel Maruta
"why such high costs? lobbying did arrive to the farming? we have a plan...." antonino allegra replied Jun 17, 2011 to The High Cost of Certification	39	Oct 25, 2011 Reply by Samuel Maruta
"not sure cause i'm South Africa , but i can give you the direct contact email fbm@bo…" antonino allegra replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"I agree with Brian. There are apples and apples... 20 years ago cars had manual win…" antonino allegra replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi, i have been working with Selmi and prefamac, and i can tell you that if you want…" antonino allegra replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi Nat, I'm not so sure about the room temperature of 28C/32C. (88/90F.?), i think…" antonino allegra replied May 6, 2011 to Why not heat your chocolate pouring room?	9	Oct 13, 2012 Reply by Omar Forastero
"Hi there, i don't know if my way of work is 100% to the books, my working temperatur…" antonino allegra replied Apr 25, 2011 to temperture	2	Apr 26, 2011 Reply by Laura Marion
"Hi Omar, the whole operation is simple: first fill the mold with you ganache, let se…" antonino allegra replied Apr 21, 2011 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper

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antonino allegra's Discussions (143)

"Hi, Have you thought about Chocoflex by Laghi, from Pavoni.it? Is an alternative to…"

"Hi, i have used Mycryo to set a raspberry mousse with no gelatin, it works very wel…"

"Hi Gordon, it was a quick, let say irrational question. As chocolatiers/chocolate ma…"

"why such high costs? lobbying did arrive to the farming? we have a plan...."

"not sure cause i'm South Africa , but i can give you the direct contact email fbm@bo…"

"I agree with Brian. There are apples and apples... 20 years ago cars had manual win…"

"Hi, i have been working with Selmi and prefamac, and i can tell you that if you want…"

"Hi Nat, I'm not so sure about the room temperature of 28C/32C. (88/90F.?), i think…"

"Hi there, i don't know if my way of work is 100% to the books, my working temperatur…"

"Hi Omar, the whole operation is simple: first fill the mold with you ganache, let se…"

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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)