GretaHass

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I fell in love with chocolates when I was young, and still loving them today and made them as part of my life.

I never and not see my self without chocolates or sweets.

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GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "List of Equipment Required for Small Scale Chocolate Business"
"Sounds good in this thread, hmm. Any recipes to shareeee.. :D"
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Chocoa Chocolate Tasting Session Notes"
"This is very interesting..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Food blog, with chocolate"
" Duncan Ellinwood: Hello everyone, I recently started an instructional food blog, with lots of pictures and recipes. Lots of the content is..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Raw chocolate-- what is it really?"
" Sacred Steve: You have to actually get into it for a while and study and sit with it and it gets more clear after a while! Chocolate is really..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Bean to Bar"
"thanks thom!!!!!"
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Bean to Bar"
" Tom: I believe Nick from Nick's Chocolate out of Brisbane took that course and I have tried his chocolate and it is pretty nice stuff, if that..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Working with Tempering Machines "
" Peter3: It depends a lot on what type of tempering machines you use. Some of them can be taken apart and cleaned which means a fair bit of work..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
" Gap: This is geared completely to dark chocolate. I use a commercially made ghee that is 99.9% fat.  Whoaaa. seriously?"
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "Packaging for Chocolate Bars?"
" Juliana Desmond: Hello Chocolate Lovers! I am looking to find custom packaging for chocolate bars. I would like to heat seal them myself..."
GretaHass
 
@gretahass • 3 years ago • comments: 0
Posted a response to "too much cream in a caramel"
"First there are a few forms that caramel will come in.  The most common is the individual blocks wrapped in cellophane.  Whereas these are the most..."

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