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Irma Wiese
  • Female
  • Valparaiso
  • United States
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Irma Wiese's Friends

  • Patti Humbert
  • michael cross
  • K.P.
  • suraj bir singh
  • ROBERTO GUINTHER & LANA DIHL
  • Todd Shanks
  • Hiba
  • Christopher Jennings
  • James Gallo
  • Donna L.H. Smith
  • kiki
  • Larry Lopez
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  • Clay Gordon

Irma Wiese's Groups

 

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Learn more about my company at www.xocofinechoc.weebly.com

Latest Activity

mervat dissoky replied to Irma Wiese's discussion ecole chocolat school in the group Chocolate 411
"Hi this is mervat i am studing now in echole chocolate program my answer to you is YESSSSS because its really very intensified programe and full of all information about chocolate industry from A to Z in the begining i was hesitating because i…"
Oct 31, 2011
Irma Wiese and Patti Humbert are now friends
Oct 9, 2010
Denise Stanton replied to Irma Wiese's discussion Patis France gen mix and Patis Macaron in the group Pastry & Baking 411
"I really like your post. I have been looking for recipes for mac's as well. Can you email your recipe for gingerbread & chocolate? I really want to make them from scratch. My email is denisestanton@cox.net. Thank you"
Sep 27, 2010
Irma Wiese and ROBERTO GUINTHER & LANA DIHL are now friends
Mar 30, 2010
Irma Wiese commented on Dessert Professional's group Chocolate 411
"Denay, thanks for the reply. I do understand the theory on WA but i still wonder why there is a lot of chocolatiers that store their products in refrigerated cases. You're right maybe they just want to be on the safe side."
Feb 3, 2010
Irma Wiese commented on Dessert Professional's group Chocolate 411
"I have been taught that you are not supposed refrigerate truffles and bonbons because they will lose their sheen but I have found a lot of artisan chocolatiers displaying their truffles in refrigerated cases. Could that be because their centers have…"
Feb 3, 2010
Irma Wiese commented on Dessert Professional's group Pastry & Baking 411
"I am making cupcakes frosted with white chocolate cream cheese frosting (ingredients are white chocolate, cream cheese and butter, no sugar) to sell for valentine's day. Can anybody tell me what temperature they need to be displayed at and how…"
Feb 3, 2010
Daphne Thompson replied to Irma Wiese's discussion ecole chocolat school in the group Chocolate 411
"I would highly recommend the Discovery class as Callebaut. This class will give you a basic understanding of chocolate making before you take the class with Ecole. I had very little experience before taking the online course with Ecole. I can't…"
Jan 23, 2010

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Comment Wall (2 comments)

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At 11:13am on March 25, 2010, mohammed ahmed mujahed said…
hi lrma wiese i sea ur comment lite .then i dont no what happen if you need any help from now i am ready .for cake . plated dessert .croissant danish .all kind of sugar art.or chocolate jop.i am ready bye bye
At 12:52pm on March 24, 2009, John Rubino said…
Hi Irma, Yes, some chefs have had luck using the more simple shapes for chocolate. They also place a transfer sheet under the template. Thanks for your interest. Please feel free to contact me with any questions.
Kind regards, John www.tuiletime.com
 
 
 

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