Paul Mosca's Discussions (33)

View

Discussions Replied To (16)	Replies	Latest Activity
"Hi Colin, I like your theory that there is a thin coat of shellac in the pan. The t…" Paul Mosca replied Jul 26, 2012 to Panning Dark Chocolate	9	Jul 26, 2012 Reply by Colin Green
"Hi Colin, That's cool that the rep from Capol stopped by to have a look. Dissapoint…" Paul Mosca replied Jul 23, 2012 to Panning Dark Chocolate	9	Jul 26, 2012 Reply by Colin Green
"Can you tell me the temp and relative humidity of your environment? Are you using r…" Paul Mosca replied Jul 20, 2012 to Panning Dark Chocolate	9	Jul 26, 2012 Reply by Colin Green
" I guess I deserved that comment Omar. I have used silicone from Silicone, Inc and…" Paul Mosca replied Jun 25, 2012 to anyone with silicone mould making experience?	5	Jun 26, 2012 Reply by Clay Gordon
"Hi Edward, I have silicone mold experience. Send me a note. paul at elemental dash…" Paul Mosca replied Jun 25, 2012 to anyone with silicone mould making experience?	5	Jun 26, 2012 Reply by Clay Gordon
"Hi Ellen, The local library can direct you to many business analyst resources. The…" Paul Mosca replied Jun 12, 2012 to Estimating Customers & Spend	1	Jun 12, 2012 Reply by Paul Mosca
"The New Taste of Chocolate by Maricel Presilla has a lovely map. Page 32 is a world…" Paul Mosca replied Apr 6, 2010 to Cacao Info Resources?	17	Apr 8, 2010 Reply by María Soledad Troya
"I wonder what the scientific community thinks about this study. There maybe a study…" Paul Mosca replied Apr 6, 2010 to Chocolates of Ecuador -- Arriba, Nacional, CCN51	72	Feb 4, 2012 Reply by Max Myers
"It would be cool to see Figure 1 of this study on Google Map." Paul Mosca replied Apr 6, 2010 to Chocolates of Ecuador -- Arriba, Nacional, CCN51	72	Feb 4, 2012 Reply by Max Myers
"I think I misunderstood the request. When you said Hi Eric, did you mean me Paul?" Paul Mosca replied Jan 6, 2010 to Cocoa beans at great prices	23	Jan 6, 2010 Reply by Sacred Steve

‹ Previous
1
2
Next ›

RSS

Welcome to
The Chocolate Life

Sign Up
or Sign In

Member Marketplace

Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.

Promote TheChocolateLife

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Get Badge

Top Discussions

1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
3	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
4	Emerging Chocolatier with questions.
5	financing a chocolate shop

RSS
View All

Badges | Report an Issue | Terms of Service

Paul Mosca's Discussions (33)

"Hi Colin, I like your theory that there is a thin coat of shellac in the pan. The t…"

"Hi Colin, That's cool that the rep from Capol stopped by to have a look. Dissapoint…"

"Can you tell me the temp and relative humidity of your environment? Are you using r…"

" I guess I deserved that comment Omar. I have used silicone from Silicone, Inc and…"

"Hi Edward, I have silicone mold experience. Send me a note. paul at elemental dash…"

"Hi Ellen, The local library can direct you to many business analyst resources. The…"

"The New Taste of Chocolate by Maricel Presilla has a lovely map. Page 32 is a world…"

"I wonder what the scientific community thinks about this study. There maybe a study…"

"It would be cool to see Figure 1 of this study on Google Map."

"I think I misunderstood the request. When you said Hi Eric, did you mean me Paul?"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop