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Chocolate 411

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Andrew Logan and Brian Donaghy are now friends

March 9

Brian Donaghy replied to Cassie's discussion 'Chocolate molds' in the group Chocolate 411

Cassie. Tomric has a wide variety of polycarbonate - thermoformed moulds availabel (www.tomric.com) they may provide a compromise between injection and flimsy. Thermoformed polycarbonate may also help with the waste issue you mention. brian

February 11

Brian Donaghy replied to Cheryl Allmond's discussion 'Looking for Chocolate to Work With' in the group Chocolate 411

Cheryl. Are you familiar with Albert Uster Imports? They have several chocolate lines at different price points and ship nationwide for free with a minimum purchase. Go to www.auiswiss.com or call 800 231 8154 and they can help you. b

January 6

Natalie Regoli, CEO left a comment for Brian Donaghy

December 5, 2009

Brian Donaghy replied to MJ Lachica's discussion 'I have no chocolate room, but I have an idea......' in the group Chocolate 411

I use a wine fridge when I work at trade shows. I try to get the temp around 10C, which is great for crystallizing chocolate. It won't solve the room probs but it will work once in temper. b

October 12, 2009

Brian Donaghy replied to Mark Heap's discussion 'Trouble making my own transfer sheets' in the group Chocolate 411

Peter. I have had success by spraying the sheet with an airbrush white colored cocoa butter after it comes out of the printer. It adds the white that is missing but even if white isn't prescribed it causes the decoration to "really" pop. brian

August 25, 2009

Brian Donaghy joined Dessert Professional's group

Chocolate 411

Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.

August 12, 2009

Brian Donaghy is now a member of Dessert Professional

Welcome Them!

March 23, 2009