Omar Forastero's Discussions (90)

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Discussions Replied To (70)	Replies	Latest Activity
"hey Jacob, I recommend ecole chocolat's online course. Very useful in depth info and…" Omar Forastero replied Jan 3, 2012 to New guy here, Looking to setup a chocolate nad confectionery business!	6	Jan 19, 2012 Reply by Clive Brown
"Thank you Brad and Happy holidays to you too!" Omar Forastero replied Dec 23, 2011 to Merry Christmas & Happy Holidays From Brad!	4	Dec 24, 2011 Reply by Jim
"Hi Jasmine, Did you check your fridge? maybe the humidity is high in there, or the…" Omar Forastero replied Dec 1, 2011 to Tempering Frustrations	7	Dec 2, 2011 Reply by Brad Churchill
"Hi Nigel, It sounds like your business is gorwing and that's fantastic. What you nee…" Omar Forastero replied Nov 28, 2011 to Tempering and "keeping" in temper	3	Nov 29, 2011 Reply by Andrea Bauer
"Hey Adam, I Never looked at the science behind hot chocolate making like yourself, t…" Omar Forastero replied Nov 25, 2011 to Deep Insights Needed: Hot Chocolate	11	May 14, 2012 Reply by Gap
"Saw the video Clay. I also noticed a huge moulding machine in the link I posted. In…" Omar Forastero replied Oct 14, 2011 to Control your Factory using an Iphone	11	Oct 21, 2011 Reply by Andy Ciordia
"I am not sure to what extent we can rely on an application like this and I do not kn…" Omar Forastero replied Oct 10, 2011 to Control your Factory using an Iphone	11	Oct 21, 2011 Reply by Andy Ciordia
"Hi Karim, I took one of ecole chocolat's online courses. They do have a business ori…" Omar Forastero replied Oct 10, 2011 to Business plan	1	Oct 10, 2011 Reply by Omar Forastero
"emily did you temper your coco butter before using it?" Omar Forastero replied Oct 3, 2011 to Airbrushing assitance?	8	Oct 4, 2011 Reply by Emily Woloszyn
"The article is indeed misleading. Sounds like they are using water as a selling poin…" Omar Forastero replied Sep 9, 2011 to Chocolate and water do mix	5	Sep 9, 2011 Reply by Omar Forastero

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Omar Forastero's Discussions (90)

"hey Jacob, I recommend ecole chocolat's online course. Very useful in depth info and…"

"Thank you Brad and Happy holidays to you too!"

"Hi Jasmine, Did you check your fridge? maybe the humidity is high in there, or the…"

"Hi Nigel, It sounds like your business is gorwing and that's fantastic. What you nee…"

"Hey Adam, I Never looked at the science behind hot chocolate making like yourself, t…"

"Saw the video Clay. I also noticed a huge moulding machine in the link I posted. In…"

"I am not sure to what extent we can rely on an application like this and I do not kn…"

"Hi Karim, I took one of ecole chocolat's online courses. They do have a business ori…"

"emily did you temper your coco butter before using it?"

"The article is indeed misleading. Sounds like they are using water as a selling poin…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate