The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Subhashini Rajasekaran
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  • Pune, Maharashtra
  • India
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Subhashini Rajasekaran's Friends

  • Mahesh joshi
  • Pooja Seth
  • Chirag Bhatia
  • Devika Chopra
  • Tom Bauweraerts
  • Clive Brown
  • ramya
  • Rajarajeshwari Kainthaje
 

Subhashini Rajasekaran's Page

Latest Activity

Ernesto Bugarin Pantua Jr. replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Carry on Chirag success is not reached on an easy road.  I am a cacao bean farmer from the Philippines and has been trying hard to learn how to make chocolate from bean to bar."
Jul 15, 2013
Ernesto Bugarin Pantua Jr. replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Hi Devika, I am from the Philippines and is planning to buy a tempering machine sourced from your country.  Do you have a knowledge or experience working with equipments made from R.B. Mangharam Foods Limited website www.makechocolates.com?…"
Jul 15, 2013
kiran replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"HI, I stay in Mumbai. I love working with chocolates, and would like to start my own business. However, I am facing trouble tempering couvertures since its way above 30 degree Celsius here on any normal day. Can anybody  suggest me a way to…"
May 29, 2013
ramya replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Munira, thank you for your kind reply. If u dont mind can you please explain me  briefly , how do you do tempering of real chocolate? And how do u do cooling?? Do u have a tempering machine? And if i wish to buy one which machine will be good?"
Apr 8, 2013
munira m bagasrawala left a comment for Subhashini Rajasekaran
"hello ramaya, morde has 2 types of chocolates , 1 compound and the other is real . i use real as i have been trained in them .both the tmpering is different .real chocolate needs good tempering and cool ing whereas compound tempering is normal like…"
Apr 8, 2013
ramya replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Hi munira, I like to know, are you using morde chocolate or compound? And if it is chocolate is it is single orgin or blended? ? If it is sigle origin which place it is from?.  If you dont mind , tell me how do you temper your chocolate? Thanks…"
Apr 7, 2013
munira m bagasrawala replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"hi Subhasini I am also a chocolate enthusiast and have read some discussion . i would like to inform youall that we do get Indian manufactured  chocolate which as good as barry calebaut and selborne . may be even more better the name is MORDE…"
Mar 29, 2013
archana aggarwal replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"kudos to you for your bean to the bar chocolate....i am archana from delhi....just started my own venture of bar to melter to mould to wrapper to consumer about a year back.. wonderful to read about such enthusiasts and hoping to learn much..cheers"
Feb 2, 2013
Sahil Mohindra liked Subhashini Rajasekaran's profile
Jan 2, 2013
ramya and Subhashini Rajasekaran are now friends
Aug 3, 2012
ramya replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"hai chirag.,  I am Anish Pallivathukal from kodaikanal. I am  very happy to know that your trying to make chocolates from indian orgin cocoa beans. In india majority of cocoa bean grows in kerela , as far as i know this beans are little…"
Aug 3, 2012
Chirag Bhatia replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"regards Mr Rajendra Mangharam and Mr. Mahesh joshi  I did my hotel management from Sophia Polytechnic(HAFT)  and yes my chocolate does turn out smooth n tasty but still facing a few technical difficulties and of…"
Aug 1, 2012
Rajendra Mangharam replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Hi Chirag, So happy to learn that you have attempted to make chocolate from cocoa beans - AT HOME ! You are  an adventurous innovator ! But you did not let us know how the result .....was your chocolate smooth and tasty ? Regards Rajendra…"
Jun 26, 2012
Shalini Gowrisankar replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"Hi,  Glad to connect with the group. I am a Chocolate enthusiast as well and have been predominantly working with chocolate compounds and covertures for my creations. Looking to know the availability of any Indian chocolate bars or covertures…"
Jun 3, 2012
Subhashini Rajasekaran and Mahesh joshi are now friends
Apr 13, 2012
Mahesh joshi replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India
"hi are you in interested in chocolate?? write me mvjmahesh@gmail.com "
Apr 9, 2012

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
On a trip to London for work, I saw a variety of chocolate shops selling fancy, extremely attractive chocolates in beautiful shapes and wrappings! I was amazed at the innovativeness brought into selling chocolate, as it is not such a sought after product in my home country. Also, the exquisite quality of these chocolates made me wonder how they are actually made. I have learnt to make chocolate with local products since but have a long way to go.
My favorite chocolate is:
Belgian Dark

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At 12:17am on April 8, 2013, munira m bagasrawala said…

hello ramaya, morde has 2 types of chocolates , 1 compound and the other is real . i use real as i have been trained in them .both the tmpering is different .real chocolate needs good tempering and cool ing whereas compound tempering is normal like the way u usually do.and i think it is single origin you may get in touch with m/s firoze for further guidance about his products i will mail you his number:9833511084

 
 
 

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