About Juliana Badaro
Juliana Badaro is a Brazilian Chef with a degree in Gastronomy who was raised in the tradition of patisserie and chocolate. With over 10 years of experience in the profession, Chef Juliana has worked for several of the big names in the chocolate business and has taught numerous courses and workshops along the way. She pioneered the use of high-quality artisan cocoa, the basic ingredient of chocolate. She went on to spend a season studying and traveling in Brazil and Central America, subsequently becoming one of the producers of high-quality cocoa and developing one of the first productions of artisan chocolate Brazil. Juliana completed her specialization in Chocolate with the Swiss Chef Edwald Notter in the United States, and throughout her career, continues to learn, taking extensive courses in chocolate and confectionery. She currently works as a consultant and is ambassador for the food coloring brand Gran Chef.
Care of Polycarbonate Molds
Before use, these molds should be carefully cleaned in warm or hot water with mild soap. Do not use a detergent or soap that contains abrasives. You can put these molds in the dishwasher, including a commercial dishwasher, but must not be used with detergent. The detergent contains abrasives that will scratch the plastic. After washing, can be dried with a soft, lint free cloth, or cotton balls.
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