@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Making small chocolate balls"
"Thanks Sue! This looks exactly what I need! And they have a lovely range of other products too that look really exciting!
Thanks a million!
Colin"
@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Making small chocolate balls"
"Hi @peter3. Yes - that is exactly what I wish to do. I already have a range of "Chocolate Nibbles" and these are created by starting with..."
@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Making small chocolate balls"
"Thanks for the thought @garfoid That's "panning" and where I'm trying to head towards once I have the balls worked out Let me ponder. Thanks..."
@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Making small chocolate balls"
"Thanks for the thought @garfoid It MIGHT be a solution. It would be slow and I need to do runs of around 16Kg at a tine. I think that each ball..."
@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Working with Tempering Machines "
"Hi Eric,
Can you advise what Chinese machine you are finding such good results from please? I use Chinese pans and I'm very pleased with them too...."
@colin-green
• 7 years ago
• comments: 6
Posted a new Comment on @lisa-morley:
Posted a new Comment on @lisa-morley:
"Hi Lisa,
I didn't sell and am now planning to expand into a wider range. Hence my query about the moulds.
As we're so close and generally seem to be going..."
@colin-green
• 7 years ago
• comments: 0
Posted a response to
"Working with Tempering Machines "
"If you only need small quantities of white chocolate you might consider the EzTemper system out of Toronto, Canada. Then you can use your main..."
@colin-green
• 7 years ago
• comments: 6
Posted a new Comment on @lisa-morley:
Posted a new Comment on @lisa-morley:
"Hi Lisa,
Just saw your posts. We're neighbours - I have a chocolate shop in Jannali. Did you ever sell your moulds? I don't see what happened on the posts...."
@colin-green
• 8 years ago
• comments: 0
Posted a response to
"White dust on surface of panned chocolate"
"Thanks for that. With panning we do indeed use untempered chocolate. With deeply crevassed products such as inca berries the chocolate fills the..."
@colin-green
• 8 years ago
• comments: 0
Created a new forum topic:
White dust on surface of panned chocolate
White dust on surface of panned chocolate
@colin-green
• 8 years ago
• comments: 6
Posted a new Comment on Tempering, Chocovision, molds etc:
Posted a new Comment on Tempering, Chocovision, molds etc:
"Hi Giuseppe. Great to hear from you! Nice looking machine. I did purchase an Eztemper from Canada but have not done too much. Mostly I'm working with..."