Daniela Vasquez's Page

"I came upon something pretty interesting, I don't know if it has happened to anyone as well. As I mentioned above, I had some issues with my truffles cracking so I did the shell a little bit thicker and now they cracked in the bottom! BUT I…"

"it will clump, it'll become "untemperable" haha I dont think it has something to do with moisture, I live in a very humid area (mostly 70-90% ) but I temper different kinds of chocolate and not all of them develop this kind of…"

"My wife is currently enrolled in the above mentioned course. I believe it's a good starter course for anyone who has very little knowledge of chocolate making"

"Hmm I think I know what you are describing there because my chocolate reacts the same way, as if there's too many bubbles inside the chocolate, I've never had grainy though. I'll try to take  a picture of it just to make sure…"

"Haha thanks for the reply :) I've already done some of Ecole Chocolat courses, they're great, very recommended. I guess I wanted the "official certification" just to be able to say "I'm a chocolatier :)", because…"

"Hi Daniela; There's an online course called Ecole Chocolate (http://www.ecolechocolat.com) that I have read good things about.  In fact I have even given thought to having some of my staff take some of the courses to increase their depth…"

"lol I did my shells thicker but now they cracked at the bottom! I've never seen that before, I guess the bottom was way too thin :("

"It should also be pointed out that incorporating a lot of air into a center (such as whipping a ganache) WILL shorten the shelf life of the product if no other techniques/ingredients are used to extend shelf life. That is - if you have the exact…"

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

"that's interesting :) I figured it HAD to be something with the shells because happens only to a few and based on what Thomas said. Thank you for the info! I'll definitely try it."

"Oh I'm sure, man. I can tell you've got a wealth of information you're ready and willing to share with others who seek it. It just seemed to me (with that one particular thread) that you didn't need to be as aggressive as you…"

"You see Tom? I'm not just an uncouth pitbull with a keyboard!    HAHAHA!   Happy chocolate making."

"Awesome advice! Thanks Brad!"