Kris Schoofs's Discussions (9)

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Discussions Replied To (5)	Replies	Latest Activity
"Thanks for the suggestion. Lowering the temperature might indeed solve my problem. I…" Kris Schoofs replied yesterday to Problem unmoulding airbrushed chocolates	2	yesterday Reply by Kris Schoofs
"Personally I find the easiest way to temper ganache is to let your cream cool down t…" Kris Schoofs replied Nov 16, 2012 to Tempering Ganache	2	Nov 16, 2012 Reply by Andrea Bauer
"Thank you all for your feedback. Impatiently awaiting the arrival of the moulds so I…" Kris Schoofs replied Mar 15, 2012 to Question on using double molds	5	Mar 19, 2012 Reply by david smith
"Thank you Gap & Rochelle for your valuable feedback. I'm excited to get started…" Kris Schoofs replied Nov 19, 2011 to Question regarding transfer sheets	4	Nov 19, 2011 Reply by Kris Schoofs
"Hi Lana, Thank you for your feedback. It's great to hear that it might not be all th…" Kris Schoofs replied Oct 7, 2011 to Decoration for moulded chocolates...	3	Oct 7, 2011 Reply by Kris Schoofs

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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