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Post by Alan on Feb 11, 2006 10:16:08 GMT -5
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Post by Alan on Feb 11, 2006 12:59:03 GMT -5
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Post by Alchemist on Feb 13, 2006 12:13:17 GMT -5
Wow Alan,
You are doing my work for me - Thanks ;D
I will just make a couple quick comments. Did you rap your molds on the counter once they were filled? I usually tap and rap a good minute or two to help force air out, not just until it is smooth on top.
Also, can I snag a copy of the bar mold picture? It is much better than mine and I would love to put it on the site.
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Post by Alan on Feb 13, 2006 12:33:45 GMT -5
Wow Alan, You are doing my work for me - Thanks ;D I will just make a couple quick comments. Did you rap your molds on the counter once they were filled? I usually tap and rap a good minute or two to help force air out, not just until it is smooth on top. Also, can I snag a copy of the bar mold picture? It is much better than mine and I would love to put it on the site. Dear John, Well without your work, I wouldn't have been able to do such a demo in the first place. Regarding the bars, yes, I did rap them on the counter, but not nearly a minute or two. I should have done so longer I now see. I will do so next time. Thanks for the tip. Sure you can have a copy of that photo for your site. I'm not sure which one you want exactly, but you can probably just save it off of this page; though if you need me to send you a copy, just let me know. Sincerely, Alan
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Post by dorothy on Feb 16, 2006 14:46:53 GMT -5
It is a good thing that I was not aware of home chocolate making a few years ago. Sounds like something for me! Alas, we are going to be moving to a retirement home this year.
Query: I have a tempering machine would that temper the chocolate in the homemade chocolate process?
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Post by Alan on Feb 16, 2006 15:17:08 GMT -5
Query: I have a tempering machine would that temper the chocolate in the homemade chocolate process? Dear Dorothy, It should, as long as it is functioning properly. I don't have one because of the cost, especially for the larger batch ones, but if I had one, I certainly would use it. Sincerely, Alan
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Post by dorothy on Feb 17, 2006 18:22:36 GMT -5
Thanks Alan for the reply. I can temper only about 1.5 lbs of chocolate. It takes forever (30 - 45 min) to temper a batch for dipping but it works wonderfully.
Dorothy
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Post by veral on Feb 25, 2006 22:55:35 GMT -5
Hi I am new here and I have to say this is a wonderful site Thanks, I have dreams of opening up my own shop , this post of how to make your own chocolate at home was great. it makes it seem so much easier Vera
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