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Post by laba47 on Feb 26, 2010 0:48:25 GMT -5
Okay I have a few questions thanks very much for answering them.
What model of tempering machine would you recommend for making 2-3 pounds (1-1.5KG) of chocolate?
What can I keep melted chocolate in without it loosing its tempered state (what temperature should it be keeped at)?
Where can you buy 50g chocolate bar molds?
Thank you so much Alchemist John (?-hope thats right)
By the way: I love your knowledge full website.
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Post by lisablueangel on Apr 8, 2010 4:26:09 GMT -5
Hello, I am new to this site and not completely sure what is what!!! I have bought some lovely chocolate moulds and I am not quite sure what to do with them. I can only have dairy free chocolate and would like to use that to put with nuts/dried fruit into the moulds. would i just melt this in a bowl over simmering water, and if so, if its not very runny how do i ensure this fills each little cavity? dont want to waste any choc as its expensive? Any tips gratefully received!!!!!
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Post by Brad on Apr 8, 2010 12:02:59 GMT -5
Hi Lisa;
I would recommend spending some time perusing the threads in this entire forum. There is some excellent advice regarding tempering, molding, and so forth. Almost all the answers to your questions are already available in this site.
Cheers Brad.
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