david smith's Discussions (29)

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Discussions Replied To (12)	Replies	Latest Activity
"I have a Gami tempering and enrober I purchased second hand. I have loved both mach…" david smith replied Jul 2, 2012 to What is a good, small enrober to buy?	20	Sep 5, 2012 Reply by Colin Green
"I make them by your 2nd process. Not sure what type of design you are undertaking t…" david smith replied Apr 7, 2012 to Makig transfer sheets with acetates and cocoa butter	12	Apr 9, 2012 Reply by Gap
"Candice_Davis@barry-callebaut.com is the email for the customer service rep for the…" david smith replied Mar 30, 2012 to Help with chocolate setting (Bittersweet) (PICS)	13	Mar 30, 2012 Reply by david smith
"I have not worked with the machine you purchased, but if all else fails, you could t…" david smith replied Mar 30, 2012 to Help with chocolate setting (Bittersweet) (PICS)	13	Mar 30, 2012 Reply by david smith
"I wrote my post before seeing Clay had already weighed in on the matter, but I agree…" david smith replied Mar 30, 2012 to Need Help with Sourcing Private Label Chocolate	7	Jul 9, 2012 Reply by Darial C.
"I think they are actually called make up pads. Here is a picture. " david smith replied Mar 30, 2012 to Cleaning Chocolate Molds	76	on Saturday Reply by Tom Micklin
"To make things even more confusing, I remembered ONE Callabaut teacher saying to was…" david smith replied Mar 25, 2012 to Cleaning Chocolate Molds	76	on Saturday Reply by Tom Micklin
"Our teacher at all three of my classes at Callabaut said don't wash, polish. I use…" david smith replied Mar 19, 2012 to Cleaning Chocolate Molds	76	on Saturday Reply by Tom Micklin
"My frustration with this type mold ( I tried a large egg) is the surface has a ridge…" david smith replied Mar 19, 2012 to Question on using double molds	5	Mar 19, 2012 Reply by david smith
"I have taken three courses at Callebaut. They are worth every cent. As for Mycryo,…" david smith replied Mar 19, 2012 to Does anyone know why Callebaut is no longer marketing Mycryo for tempering?	7	Mar 25, 2012 Reply by Kerry

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david smith's Discussions (29)

"I have a Gami tempering and enrober I purchased second hand. I have loved both mach…"

"I make them by your 2nd process. Not sure what type of design you are undertaking t…"

"Candice_Davis@barry-callebaut.com is the email for the customer service rep for the…"

"I have not worked with the machine you purchased, but if all else fails, you could t…"

"I wrote my post before seeing Clay had already weighed in on the matter, but I agree…"

"I think they are actually called make up pads. Here is a picture. "

"To make things even more confusing, I remembered ONE Callabaut teacher saying to was…"

"Our teacher at all three of my classes at Callabaut said don't wash, polish. I use…"

"My frustration with this type mold ( I tried a large egg) is the surface has a ridge…"

"I have taken three courses at Callebaut. They are worth every cent. As for Mycryo,…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Hilliard vs. Chocovision - Newby Here ;)