This group is for everyone who works with chocolate in the home kitchen. Hobby-like.
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Trouble with my X3210 Revolation and Tempering information
@Sarah Thieben started 13 years ago - replies: 1
What's Easiest? Shell molds, hand-rolled, or enrobed/dipped?
@Clay Gordon started 13 years ago - replies: 1
Tempering Chocolate: How could we serve our chocolate shine?
@The'a started 11 years ago - replies: 3