Kris Schoofs's Discussions
Started this discussion. Last reply by Kris Schoofs May 22, 2013.
Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it…Continue
Started this discussion. Last reply by david smith Mar 19, 2012.
I was thinking about trying out this double polycarbonate mould from Chocolate world: http://goo.gl/UaJo6I'm familiar with regular (single) moulds but I've never…Continue
Started this discussion. Last reply by Kris Schoofs Nov 19, 2011.
Hi,Any day now I'll be receiving my first chocolate transfer sheets. I was wondering what's the best way to store these? The place where I'm storing my chocolate usually has a temperature of about…Continue
Started this discussion. Last reply by Kris Schoofs Oct 7, 2011.
Hi,Recently I ran into a subtle yet great looking decoration for moulded chocolates at http://goo.gl/zhvNZ. Somehow they have managed to introduce…Continue