The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Omar Forastero's Discussions (94)

Discussions Replied To (74) Replies Latest Activity

"DAvy,   would u like help with marzipan as a filling or making marzipan from scratch?"

Omar Forastero replied Apr 15, 2011 to Rasberry, strawberry or other red fruit fillings

9 Apr 22, 2011
Reply by Omar Forastero

"sure.you can dust them right away without adding chocolate.cocoa powder will still s…"

Omar Forastero replied Oct 28, 2010 to Unrobed Ganache

7 Nov 3, 2010
Reply by Lana

"Hey kevin, corn syrup/trimoline would definetely help you in the shelf life departme…"

Omar Forastero replied Oct 28, 2010 to Unrobed Ganache

7 Nov 3, 2010
Reply by Lana

"niice. well done man!"

Omar Forastero replied Oct 28, 2010 to Praline fillings

12 Jan 19, 2012
Reply by Neha Kanwar

"Hi Hilmir, The best solution in my experience is to buy a tempering machine. The on…"

Omar Forastero replied Oct 26, 2010 to Warming solution

7 Nov 3, 2010
Reply by Tom

"hi despina, i am looking for the same answer. We currently work with ZDS www.zds-sol…"

Omar Forastero replied Oct 26, 2010 to Chocolate confectionery school

1 Oct 26, 2010
Reply by Omar Forastero

"hi hilmir, i'm just curious at what temperature do you boil the mix and what kind of…"

Omar Forastero replied Oct 25, 2010 to Praline fillings

12 Jan 19, 2012
Reply by Neha Kanwar

"Hey edward, i was just wondering how much nitrous oxide will you need to aerate a 1/…"

Omar Forastero replied Oct 16, 2010 to Cocoa butter and cocoa solids

75 Jan 29
Reply by Jonathan Edelson

"im guessing this formula only applies to dark chocolate since milk has fat content a…"

Omar Forastero replied Oct 12, 2010 to Cocoa butter and cocoa solids

75 Jan 29
Reply by Jonathan Edelson

"thank you! very useful info and good news!"

Omar Forastero replied Sep 17, 2010 to Cool Tool: Chocoflex Spherical Truffle Mold

76 Mar 8, 2013
Reply by Jennifer Cooper

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