Chef & RecIpe

Sandra Manuela Quiroga

Sandra Solis Quiroga

Solis Quiroga is a 45 years old confectioner from Portugal Sandra with more than 8 years experience, currently living and working in Oporto, Portugal.

After working in some pastry shops, Sandra decides to go to Belgium to the one of the best chocolate Academies of the World “ Callebaut Academy”, where she completed successfully numerous courses in confectionery under the guidance of famous chefs like Leornardo di Carlo” Known by The Alchemist “ experienced chef from Italy and Joseph Maria Ribé , from Barcelona, spain.

After returning home she started to work as a trainer in a Professional school food, as the same time she started to develope some esquesite and delicious chocolate recipes.

In 2019 she won the first prize 2 Stars with the “crunchy Lemon and honey bonbon” in the chocolate category at the concourse Great Taste.

She is allways searching for new design ideas and flavours.

She travel arround the world teaching and training those who wants to enter in the chocolate world.

Chef's Specials

Suleica-Reyes-Picture

Suleica Reyes

Hi, my name is Suleica, I’m a Dominican chocolatier with a great passion for cacao and chocolate. I am the creator of the Vanilla & Cardamom brand. I have worked in consultancies in the chocolate industry with important Dominican brands, such as Kahkow, Definite Chocolate and The Chocolate Experience.

SKILLS

Chocolate Maker
Recipe Development
Corporate Consulting
Chocolate Teacher.

WORK EXPERIENCE

Chef
VARGAS Catering | 2014-2017

Recipe Development
KAHKOW SRL | 2017-2019

Intern Chocolatier
Bean to Bar Museu de la Xocolata. Barcelona | 2019-2020

EDUCATION

Politécnico Victor Estrella Liz
Gastronomy and Culinary Arts. - 2014

Escola de Pastisseria del Gremi de Barcelona
Chocolate Master 2018.

Escola de Pastisseria del Gremi de Barcelona
Chocolate Master 2020

Escola de Pastisseria del Gremi de Barcelona Pastry
Currently studying

Chef's Specials

CHEF RECOMMENDATIONS FOR MOULDS

Usage of the Moulds

• Minimize the twisting of the mould to a max

• You can hammer only on the strengthening ribs in case demoulding the product

• Do not use any sharp devices or edges for demoulding

• The hammer material must be softer than PC. e.g. PA/POM or rubber. Also several softer hits are better than one hard hit.

• Avoid pointed and uprupt impacts on the mould during transport on the line and in the vibration station.

• Avoid compression load on the mould e.g. by the scrapper or collecting roller.

• Prevent fillings (e.g. caramel, especially alcohol) from contacting the mould surface.

• Make sure to follow our recommendations for removing spinning moulds from the spinning head.

Misuse, dependence, and withdrawal There is no risk of misuse or dependence associated with Banzel. Atomoxetine may be taken with or without food. For this reason, glutamine reduction is also necessary for full anti-leukemic activity of asparaginase http://www.verkkoapteekki24.com/. In clinical trials, approximately 75% of patients treated with Elimite™ (permethrin) 5% Cream who continued to manifest pruritus at 2 weeks had cessation by 4 weeks.

In hypertriglyceridemic patients, LDL-C may be low or normal despite elevated Total-C. When it comes to the actual import, we use our international knowledge, connections and experience in importing and sending prescription medication to process your order. If your doctor has told you to use less than a full vial of solution, use a syringe to withdraw the correct amount of solution from the vial and add it to the nebulizer cup farmacias-semreceita.com. This is the first scientific evidence for a rapid change in the nervous system and behavior after choline ingestion, pointing at choline’s wide-ranging effects on cognition.

No systemic absorption has been observed after intravitreal administration in humans. Do not take any more fenoprofen until you speak to your doctor. Throw away medicine, containers, and other supplies in the trash after using them Sildénafil prix. Warnings Cleocin can cause diarrhea, which may be severe or lead to serious, life-threatening intestinal problems.

Diphenhydramine; Ibuprofen: (Moderate) Immune Globulin (IG) products have been reported to be associated with renal dysfunction, acute renal failure, osmotic nephrosis, and death. This may raise your risk for side effects from the drug. In view of the limited and inadequate information at hand, no precise tabulation can be offered of additional contraindications https://onlinepharmacyinjapan.com/levitra-original/. Meperidine works very quickly and will usually begin to relieve pain within 15 minutes.

Natural anti-inflammatory agents may be a better choice for blood thinning than aspirin, which acts predominantly as a selective COX-1 inhibitor. Free thyroid hormone levels remain unchanged, however, and there is no clinical evidence of thyroid dysfunction in patients without thyroid disease. This topic will discuss the treatment of anaphylaxis http://farmaciasinreceta.net/. Notes: ( Baseline; ( B) improvement after 24 weeks; ( C) resolved after 27 months.

Many side effects can occur up to 6 weeks after you took aminolevulinic acid. Terminal half-life increased from 7. Each vial is sealed under nitrogen atmosphere at a pressure just below atmospheric, with a rubber closure generisk viagra i København. ACCRUFER was better than placebo in restoring iron stores in the body.

• The max usage temperature of the moulds is 80-100°C (176-212°F) in dry conditions. Avoid any temperature above range e.g. under the heating elements for mould pre-heating or chocolate shellrim-heater.

Storage of the Moulds

• Make sure that the moulds are completely dry before storing.

• Make sure that the moulds are stored without any compression load, no bending and stress free

• Make sure that the moulds are stored in darkness and especially protect the moulds from ultra-violet radiation exposure.

• Book moulds should be stored closed

Washıng of the Moulds

• Mechanical cleaning e.g. with a cotton swab, brush or eraser scratches and damages the mould surface.

• Use only low water pressure with maximum 3 bar 43,5 psi) pressure.

• Use only demineralized water through osmosis process.

• Raw water hardness; approximately 0,18.

• Only use washing agents, rising aids and de-foamers suitable for PC. The pH value of washing agent should be around 9,5 to 10,5 and the pH value of the rinsing agent below 7.

• Make sure that the mixing ratio is approximately 1,0 – 3,0 g. litre (4-11 g/gallons) washing agent / water.

• Contact the detergent and washing equipment supplier for further details and recommendations.

• The maximum mould surface temperature should not exceed 60°C (140°F) while washing and drying

• Make sure that the mould is completely dry with no remaining moisture or detergent after dying

Dısposel of the Used Moulds

The moulds can be recycled for use in applications other than chocolate moulds.