The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Daniel Herskovic's Discussions (95)

Discussions Replied To (74) Replies Latest Activity

"Wow! Good luck to you! I look forward to hearing the developments of this project!"

Daniel Herskovic replied Mar 31, 2013 to DIY enrobing machine?

1 Mar 31, 2013
Reply by Daniel Herskovic

"I'm going to second Kerry's suggestion. Ultimately, I am sure you will be fine if th…"

Daniel Herskovic replied Mar 28, 2013 to Storage of Chocolate Transfer sheets

3 Mar 28, 2013
Reply by Ruth Atkinson Kendrick

"Hi! I love talking about enrobers. Check out the link below. You will see my detaile…"

Daniel Herskovic replied Mar 25, 2013 to Your opinion on mini enrobers!

2 Mar 26, 2013
Reply by Pamela

"It looks like a good machine. I have experience using a 6kg Mol D'art melter. The us…"

Daniel Herskovic replied Mar 18, 2013 to matfer choco 15R

2 Mar 25, 2013
Reply by Michael Arnovitz

"There is still too much heat trapped in the solid chocolate when you cast it.  I don…"

Daniel Herskovic replied Mar 9, 2013 to Solid chocolates versus filled bonbons - trouble with setting up properly

3 Mar 10, 2013
Reply by Heather Johnston

"Brad, I have read many of your posts on this forum and this one might very well be t…"

Daniel Herskovic replied Mar 9, 2013 to Looking for a partner in New York City

9 Mar 9, 2013
Reply by Daniel Herskovic

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

Daniel Herskovic replied Mar 8, 2013 to Who's Interested In A New Tempering Machine?

9 Mar 10, 2013
Reply by Clay Gordon

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

Daniel Herskovic replied Mar 8, 2013 to Trouble with white chocolate consistency for dipping

6 Mar 12, 2013
Reply by Giovanna

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

Daniel Herskovic replied Feb 6, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

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

Daniel Herskovic replied Feb 5, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

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