Daniel Herskovic's Discussions (61)

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Discussions Replied To (48)	Replies	Latest Activity
"In Peter Grewling's book he writes about the possibility of freezing chocolate bon b…" Daniel Herskovic replied May 15, 2012 to I NEED HELP!	6	May 18, 2012 Reply by rene
"For small production work I am a big fan of the 6kg Mol D'art Melter. You have to te…" Daniel Herskovic replied May 9, 2012 to Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)	2	May 9, 2012 Reply by Beth L. Evard
"Like Antonio and Andy have mentioned, it is very important to understand your costs.…" Daniel Herskovic replied Apr 25, 2012 to Pricing	5	Apr 26, 2012 Reply by Brad Churchill
"Hi Melanie, Those guitars seem pretty interesting. It seems as though the automatic…" Daniel Herskovic replied Apr 19, 2012 to Questions about the Savy Goiseau Automatic Guitar	6	Apr 27, 2012 Reply by Kerry
"Thanks for making me aware of such equipment. I probably would want to make a batch…" Daniel Herskovic replied Apr 8, 2012 to What is the best equipment for cooking caramels	7	Apr 9, 2012 Reply by cheebs
"I'm such a geek when it comes to chocolate machinery! I think I read somewhere that…" Daniel Herskovic replied Mar 18, 2012 to Need to know about parts/manual availability for this machine.	12	Jun 6, 2012 Reply by Bill Tice
"That is certainly one option. Another option is to contact Bakon USA or Perfect. Sho…" Daniel Herskovic replied Mar 16, 2012 to Need to know about parts/manual availability for this machine.	12	Jun 6, 2012 Reply by Bill Tice
"Hi there. Jeff is correct in the type of attachment you need. Here is a link -- (cli…" Daniel Herskovic replied Mar 12, 2012 to Need to know about parts/manual availability for this machine.	12	Jun 6, 2012 Reply by Bill Tice
"Evelyn, Thanks very much for making us aware of the book, The E-Myth. I just got it…" Daniel Herskovic replied Mar 4, 2012 to How does one make a living in the chocolate business?	17	Mar 4, 2012 Reply by Daniel Herskovic
"Thank you for the reply. the European bars you mentioned would be a very tough sale…" Daniel Herskovic replied Mar 2, 2012 to Store Markup on Chocolate Bars	16	Feb 22 Reply by Clay Gordon

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Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Working on a cocoa farm

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Daniel Herskovic's Discussions (61)

"In Peter Grewling's book he writes about the possibility of freezing chocolate bon b…"

"For small production work I am a big fan of the 6kg Mol D'art Melter. You have to te…"

"Like Antonio and Andy have mentioned, it is very important to understand your costs.…"

"Hi Melanie, Those guitars seem pretty interesting. It seems as though the automatic…"

"Thanks for making me aware of such equipment. I probably would want to make a batch…"

"I'm such a geek when it comes to chocolate machinery! I think I read somewhere that…"

"That is certainly one option. Another option is to contact Bakon USA or Perfect. Sho…"

"Hi there. Jeff is correct in the type of attachment you need. Here is a link -- (cli…"

"Evelyn, Thanks very much for making us aware of the book, The E-Myth. I just got it…"

"Thank you for the reply. the European bars you mentioned would be a very tough sale…"

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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

Working on a cocoa farm