Daniel Herskovic's Discussions (61)

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Discussions Replied To (48)	Replies	Latest Activity
"Sounds great. There certainly is a demand for the machine you are describing. I wish…" Daniel Herskovic replied Mar 8 to Who's Interested In A New Tempering Machine?	9	Mar 10 Reply by Clay Gordon
"Like Clay says the cold chocolate center will cause your couverture to cool down sup…" Daniel Herskovic replied Mar 8 to Trouble with white chocolate consistency for dipping	6	Mar 12 Reply by Giovanna
"Susan, My caramels are firm enough to have straight sides and be enrobed well. I wou…" Daniel Herskovic replied Feb 6 to Equipment for making caramel / recipe	15	Feb 20 Reply by Patricia Chapman
"Caramels are tricky. One degree off and you can have a batch that is too soft or too…" Daniel Herskovic replied Feb 5 to Equipment for making caramel / recipe	15	Feb 20 Reply by Patricia Chapman
"I was a vendor this past November at the Chicago Fine Chocolate Show at Navy Pier. I…" Daniel Herskovic replied Jan 18 to National Chocolate Show / Chicago Fine Chocolate Show / Miami Fine Chocolate Show	3	Jan 18 Reply by Daniel Herskovic
"If I were to travel to Montreal, I would visit Christophe Morel. I have studied with…" Daniel Herskovic replied Jan 4 to Chocolate Shops in Quebec	7	Jan 25 Reply by Steve Schechner
"For chocolate bon bons that use peanut butter or praline paste there should be more…" Daniel Herskovic replied Aug 6, 2012 to GANACHE FEELS CRUMBLY	4	Aug 6, 2012 Reply by Daniel Herskovic
"I think the idea of cold infusion is an excellent idea. My method for cold infusing…" Daniel Herskovic replied Aug 6, 2012 to tea and chocolate	5	Aug 7, 2012 Reply by corinne mendelson
"I am definitely a geek when it comes to chocolate machinery, especially tempering ma…" Daniel Herskovic replied Jun 22, 2012 to Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type	35	Nov 24, 2012 Reply by Clare O'Neill
"Yes! There has been a lot of talk about this on this forum about the different types…" Daniel Herskovic replied Jun 12, 2012 to Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type	35	Nov 24, 2012 Reply by Clare O'Neill

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1	melanger necessary?
2	Emerging Chocolatier with questions.
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Daniel Herskovic's Discussions (61)

"Sounds great. There certainly is a demand for the machine you are describing. I wish…"

"Like Clay says the cold chocolate center will cause your couverture to cool down sup…"

"Susan, My caramels are firm enough to have straight sides and be enrobed well. I wou…"

"Caramels are tricky. One degree off and you can have a batch that is too soft or too…"

"I was a vendor this past November at the Chicago Fine Chocolate Show at Navy Pier. I…"

"If I were to travel to Montreal, I would visit Christophe Morel. I have studied with…"

"For chocolate bon bons that use peanut butter or praline paste there should be more…"

"I think the idea of cold infusion is an excellent idea. My method for cold infusing…"

"I am definitely a geek when it comes to chocolate machinery, especially tempering ma…"

"Yes! There has been a lot of talk about this on this forum about the different types…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter