Daniel Herskovic's Page

"I am a believer in getting a Mol D'art Melter to start. I purchased a 6kg melter and 5 years later I use it all the time. I have made many thousands of chocolates out of that thing. The other tempering machines are nice, but you will be able to…"

"My favorite brand of transfer sheet is PCB and Qzina supplies them. Also, www.bakedeco.com is a excellent source. I also really like Choco Trasfer Sheets. Nicole and Kurt are great people."

"You are welcome to contact me with pricing on small cooling tables. I would also be interested in a candy stove. Thank you! Daniel Herskovic daniel@mayanachocolate.net"

"Keep on making those posts! I always enjoy reading them!"

"Hi Valerie, I would recommend checking out the boxes at Chocolat Chocolat in Quebec. Putting your chocolate bon bons in a candy tray with a candy pad on top of the confections is the safest way for your bon bons to arrive safely. I would just be…"

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

"I'm going to second Kerry's suggestion. Ultimately, I am sure you will be fine if the package is sealed and you let the transfer sheets come to room temperature prior to using."

"Hi! I love talking about enrobers. Check out the link below. You will see my detailed post about my experience with the Mini enrober by Perfect Equipment. Good luck with your…"

"It looks like a good machine. I have experience using a 6kg Mol D'art melter. The user must keep the chocolate in temper, but it is easily accomplished. This melter is great to get one started producing molded or dipped confections. Good luck…"

"Mark, You actually inspired me to create this batch of popcorn. It is really fantastic and I'm going to find a way to add it to my product line. Prior to this post, popcorn was not on my brain. Thanks!"

"There is still too much heat trapped in the solid chocolate when you cast it.  I don't mold solid pieces and tabletts, but I have seen other chocolatiers pop the filled molds into a fridge briefly (with low humidity)  to get the heat…"

"Brad, I have read many of your posts on this forum and this one might very well be the best and most inspiring."

"I understand. In that case, may I alternatively propose your plain popcorn with a high quality 72% dark chocolate. Many Health conscious people like the idea of high quality dark chocolate without added flavorings. Guittard 72% dark chocolate…"