Susan Van Horn's Discussions (37)

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Discussions Replied To (29)	Replies	Latest Activity
"Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then…" Susan Van Horn replied Apr 5 to Freezing Chocolates	16	Apr 22 Reply by Mim
"Lana & Ruth ~ When I have vacuum packed my finished rolled chocolates, the "vacu…" Susan Van Horn replied Apr 5 to Freezing Chocolates	16	Apr 22 Reply by Mim
"That's what I thought. Thanks for confirming. " Susan Van Horn replied Mar 20 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"Wouldn't the 115° cream take the tempered chocolate out of temper?" Susan Van Horn replied Mar 17 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"Daniel ~ If you are using a confectionary guitar, does that mean that your caramels…" Susan Van Horn replied Feb 5 to Equipment for making caramel / recipe	15	Feb 20 Reply by Patricia Chapman
"You're the best for giving me this information. I will use it on my next attempt. Th…" Susan Van Horn replied Dec 11, 2012 to tempering choc too thick	6	Dec 12, 2012 Reply by Brad Churchill
"Wow. I have a Chocovision Delta and the same thing happens to me. It ends up in a ba…" Susan Van Horn replied Dec 11, 2012 to tempering choc too thick	6	Dec 12, 2012 Reply by Brad Churchill
"Ah. Ok. I was wondering how you did it. I make my own so, if anyone knows how to do…" Susan Van Horn replied Dec 2, 2012 to chocoflex for ganache	7	Feb 1 Reply by mary amsterdam
"I am curious as to how you manage to fill the molds without the caramel cooling too…" Susan Van Horn replied Dec 2, 2012 to chocoflex for ganache	7	Feb 1 Reply by mary amsterdam
"Brad, you are referring to Red Lightening that Clay mentioned in your most recent po…" Susan Van Horn replied Apr 5, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton

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1	melanger necessary?
2	Emerging Chocolatier with questions.
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Susan Van Horn's Discussions (37)

"Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then…"

"Lana & Ruth ~ When I have vacuum packed my finished rolled chocolates, the "vacu…"

"That's what I thought. Thanks for confirming. "

"Wouldn't the 115° cream take the tempered chocolate out of temper?"

"Daniel ~ If you are using a confectionary guitar, does that mean that your caramels…"

"You're the best for giving me this information. I will use it on my next attempt. Th…"

"Wow. I have a Chocovision Delta and the same thing happens to me. It ends up in a ba…"

"Ah. Ok. I was wondering how you did it. I make my own so, if anyone knows how to do…"

"I am curious as to how you manage to fill the molds without the caramel cooling too…"

"Brad, you are referring to Red Lightening that Clay mentioned in your most recent po…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?