Omar Forastero's Discussions (90)

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Discussions Replied To (70)	Replies	Latest Activity
"awesome Clay thank you.What do you think of this product? Seems to me like more of a…" Omar Forastero replied Sep 8, 2011 to Chocolate and water do mix	5	Sep 9, 2011 Reply by Omar Forastero
"I totally agree with susan. I loved the course myself Jeff. By the way Pam williams…" Omar Forastero replied Aug 2, 2011 to The Business of Chocolate	13	Aug 6, 2011 Reply by Susan Van Horn
"firstly, cocoa butter must be tempered before splattered. This might work: pour a l…" Omar Forastero replied Jul 27, 2011 to Adventures with Colored Cocoa Butter	6	Jul 31, 2011 Reply by Richard Foley
"Awesome! i'm happy this question is being revived too, thanks guys. i'm gonna go dar…" Omar Forastero replied Jul 16, 2011 to What's YOUR Desert Island Chocolate?	3	Jul 17, 2011 Reply by Melanie Boudar
"Hi Mathew, I'm def interested. Why don't you design a chocolate application?" Omar Forastero replied Jun 29, 2011 to Mobile Apps for iPhone, BlackBerry, Android	5	Sep 13, 2011 Reply by Clay Gordon
"wooha! things are heatin up here, chocolate is melting :) Marco I agree with not usi…" Omar Forastero replied May 31, 2011 to Lecithin substitute	17	Jun 6, 2011 Reply by Ice Blocks!
"The use of lecithin or anything equivalent became a necessity in chocolate productio…" Omar Forastero replied May 30, 2011 to Lecithin substitute	17	Jun 6, 2011 Reply by Ice Blocks!
"i know. the website is so cool.makes u feel you're getting the best treat.still all…" Omar Forastero replied May 17, 2011 to Terra CaCao	2	May 17, 2011 Reply by Omar Forastero
"i see. thanks for sharing" Omar Forastero replied May 16, 2011 to Packaging--eco friendly	6	May 16, 2011 Reply by Aylen Lyra Doucette
"why is natureflex good for truffles specifically?" Omar Forastero replied May 16, 2011 to Packaging--eco friendly	6	May 16, 2011 Reply by Aylen Lyra Doucette

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Omar Forastero's Discussions (90)

"awesome Clay thank you.What do you think of this product? Seems to me like more of a…"

"I totally agree with susan. I loved the course myself Jeff. By the way Pam williams…"

"firstly, cocoa butter must be tempered before splattered. This might work: pour a l…"

"Awesome! i'm happy this question is being revived too, thanks guys. i'm gonna go dar…"

"Hi Mathew, I'm def interested. Why don't you design a chocolate application?"

"wooha! things are heatin up here, chocolate is melting :) Marco I agree with not usi…"

"The use of lecithin or anything equivalent became a necessity in chocolate productio…"

"i know. the website is so cool.makes u feel you're getting the best treat.still all…"

"i see. thanks for sharing"

"why is natureflex good for truffles specifically?"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.