Nat's Discussions (85)

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Discussions Replied To (7)	Replies	Latest Activity
"Hot Cakes in Ballard, Seattle has an amazing dairy free caramel http://www.getyourho…" Nat replied Oct 14, 2012 to Sourcing	10	Oct 24, 2012 Reply by RUTH
"Hi Shelley, Where are the videos on mold making? Are you with Make Your Own Molds…" Nat replied Aug 22, 2011 to Custom moulds	7	Aug 22, 2011 Reply by Shelley Fields
"I've never heard of these before and it looks like it's not automated at all- i.e. y…" Nat replied May 10, 2011 to Has anyone used the TF20 or TF10 Tempering Machines?	3	Nov 16, 2011 Reply by Mann Made Chocolate
"Hair dryers are pretty essential in chocolate making both for spot warming things an…" Nat replied Jan 23, 2011 to Building the perfect professional chocolate kitchen	9	Jan 23, 2011 Reply by Nat
"I just saw my typo, that should be 86° F for the molds. Sorry I was typing in hexade…" Nat replied Jan 17, 2011 to Building the perfect professional chocolate kitchen	9	Jan 23, 2011 Reply by Nat
"Maria, I assume you'llbe doing tempering for your pralines. If so you'll need to …" Nat replied Jan 16, 2011 to Building the perfect professional chocolate kitchen	9	Jan 23, 2011 Reply by Nat
"Karen, You might enjoy this recent series on the NY Times on food photography: http…" Nat replied Dec 3, 2010 to Custom Boxes?	15	Feb 2, 2011 Reply by Melanie Boudar

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