@daniela-vasquez
• 9 years ago
• comments: 0
Posted a response to
"Tempering with Beta 6 crystals"
"I arrived quite late in this subject but I'm very interested. I'm reading and re-reading The Science of Chocolate book, it's one of my all-time..."
@daniela-vasquez
• 9 years ago
• comments: 6
Posted a new Comment on Academia de Cacao:
Posted a new Comment on Academia de Cacao:
" I'm interested in taking the course. Is it possible to get more detailed information? "
@daniela-vasquez
• 9 years ago
• comments: 0
Liked a Galleries item created by @thomas-forbes: crankenstein and screens
Liked a Galleries item created by @thomas-forbes: crankenstein and screens
@daniela-vasquez
• 9 years ago
• comments: 0
Liked a Galleries item created by @vercruysse-geert: 40
Liked a Galleries item created by @vercruysse-geert: 40