The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Shanta Reddy
  • Female
  • Durban, KwaZulu Natal
  • South Africa
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hello

Started this discussion. Last reply by Adriennne Henson Mar 27. 1 Reply

Hi AgainThis should have been posted first!I am South African having recently seriously ventured into the fun world of chocolate. I love the fact that I am learning new things everyday. Experimenting…Continue

starting a chocolate workshop

Started this discussion. Last reply by Anjali Gupta Apr 2. 1 Reply

Hello thereI live in South Africa and will be completing a chocolate course with Ecole Chocolat soon. I am really enjoying working with chocolate and have been encouraged by the knowledge I gained…Continue

 

Shanta Reddy's Page

Latest Activity

Diane A Holland replied to Shanta Reddy's discussion making my own transfer sheets in the group Startup Central
"What company makes a printer for cocoa butter?"
Aug 19
Michelle replied to Shanta Reddy's discussion making my own transfer sheets in the group Startup Central
"Hi! yes, The transfers are easily to come off, I think it takes time to master that. sometimes I add more chocolate at once and when I spread it I try no to spread it extra thin. sometimes helps, sometimes I make a mess. I have never use stencil,…"
Aug 15
Shanta Reddy replied to Shanta Reddy's discussion making my own transfer sheets in the group Startup Central
"Hi Michelle Thanks so much for replying and advising. I used cocoa butter, coloured it and tried various patterns. There was no bloom, the patterns were pretty but I found that the patterns easily came off the transfer sheet during the application…"
Aug 14
Michelle replied to Shanta Reddy's discussion making my own transfer sheets in the group Startup Central
"Hi there! The best way to go is to temper the cocoa butter. I would follow white chocolate temperature, since they both can burn easily. If it's tempered the right way, it shouldn't bloom. try one as a test and wait until the next day just…"
Jul 22
Shanta Reddy added a discussion to the group Startup Central
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making my own transfer sheets

Hello there!I want to make my own transfer sheets. I have acetate sheets, cocoa butter and some good quality colour powders. Do I need to temper the cocoa butter so that it does not bloom? If so which temperatures do I follow - those for white, milk or dark?I have looked through numerous videos and this question in not answered. Mostly the cocoa butter is heated (I do not know to what temperature) and painted on in various techniques. Is this bloom proof?Many thanksShantaSee More
Jul 19
Shanta Reddy joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Jul 19
Anjali Gupta replied to Shanta Reddy's discussion starting a chocolate workshop
"Hi Shanta, Your equipment will depend on what you plan to make. Think of it like this - which task would you like to automate most? You have to be able to save time and increase your productivity. Regards, Anjali"
Apr 2
Adriennne Henson replied to Shanta Reddy's discussion hello
"Hi Shanta, How long have you been making chocolate for. I am emailing from NYC and I would be interested in tasting your bark or if you do any dark plain or blended bars if you also need feed back,I can let you know. I work in a retail area of a…"
Mar 27
Charlie Belfiore and Shanta Reddy are now friends
Mar 27
Shanta Reddy posted discussions
Mar 27
Shanta Reddy is now a member of The Chocolate Life
Mar 26

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
making my very first truffle: a coffee liqueur (home-made) ganache truffle.
My favorite chocolate is:
A beetroot pate de fruit and almond gianduja I made

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