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Post by retard on Jun 24, 2020 6:42:55 GMT -5
I'm at Phase 1. I've made some chocolate in my kitchen blender - very gritty, but good enough to eat. Now I'm building my own small melanger, should do about 4kg at a time.
With that in sight, I'm starting to contemplate what to do when large quantities of liquid chocolate suddenly appear! Assuming I can temper in some way, I'm going to want to purchase bar moulds from my local baking store...
How many do I buy? Do people generally build up a collection of enough moulds to handle an entire batch?
TIA!
Richard
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Post by Ben on Jun 24, 2020 7:32:15 GMT -5
I would recommend getting enough to handle a full batch. Otherwise, you'll have to temper in two separate batches for each batch from your grinder.
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Post by Chip on Jul 1, 2020 10:13:24 GMT -5
I got some nice bar molds from Ben a while ago and they have been invaluable to me when I get a larger batch and have some chocolate I don't want to make small molds from.
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