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Pricing thread?
Hello,I was notified via email that...
@Potomac Chocolate 13 years ago - Comments: 4
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@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"DCM Melanger"
"I've only heard good things about the Diamond grinders, and raves about the customer service.
As with any stone-based grinder, my guess is that it..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"Winnower query"
"There are several plans out there online, including the realseeds one Clay linked. If you search/dig on this site, I'm sure you'll find some of..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"chocolate mold warmer?"
"I use a restaurant food warmer with a roll top lid that I've hacked in a fan and temperature control. You can see it here:..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"help with getting precise weight of chocolate into each mold"
"You could also look into a pancake batter dispenser. I got one a while back, but never got around to really testing it out. It would probably work..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"help with getting precise weight of chocolate into each mold"
"I would look into a large syringe over a funnel. There's a link in a couple threads either here on the Chocolate Life or on Chocolate Alchemy. You..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"Continuous Temepring machine?"
"Continuous tempering machines draw from a bowl of melted, untempered chocolate and then temper it through cooling and then heating. The result is..."
@ben-rasmussen
• 6 years ago
• comments: 0
Posted a response to
"Has anyone ever built a DIY ball mill?"
"That is true. I'm not sure what I was talking about. Maybe I just saw 50%, not 40-50%..."
Hello Ben,
.
I found this thread where you posted about an U-shaped ball refiner. I'm interested in trying it out, and would like to know if you'd be open to discuss some details. I've got access to a small manufacturer in Mexico that is willing to make me a modified one, but I'd like a more experienced chocolatier opinion. Of course I would share the results with the community
Thanks!