rene's Discussions (31)

View

Discussions Replied To (26)	Replies	Latest Activity
"because this gives to the chocolate crystals extra movement and boosts proper crysta…" rene replied Apr 19, 2012 to BRIGHTNESS ON CHOCOLATE	21	Oct 6, 2012 Reply by Sebastian
"good moulds and they apply the first layer with finger or bruch or spraygun :)" rene replied Apr 18, 2012 to BRIGHTNESS ON CHOCOLATE	21	Oct 6, 2012 Reply by Sebastian
"yes it's possible :)" rene replied Apr 17, 2012 to BRIGHTNESS ON CHOCOLATE	21	Oct 6, 2012 Reply by Sebastian
"I have learned that tempering is not proper term. the right term would be pre-crysta…" rene replied Apr 9, 2012 to Chocolate Thermometers	9	Apr 16, 2012 Reply by Rosie
"brad...that's what i thought and was suspicious for :)" rene replied Apr 5, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton
"hot water and airgun ;-)" rene replied Mar 25, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton