The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Omar Forastero's Discussions (92)

Discussions Replied To (72) Replies Latest Activity

"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

"you can also use powder based colouring.add before tempering."

Omar Forastero replied Sep 17, 2010 to Coloring white chocolate

4 Sep 17, 2010
Reply by Sebastian

"i tried some samples with cocoa butter..its not bad except i found the bonbon a bit…"

Omar Forastero replied Jun 9, 2010 to long shelf life fillings

16 Mar 20, 2013
Reply by Greg Gould

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