Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that shows imperfections and i would like to know what could be the cause and some ways to improve. Most notably on the bar molds you can see a rough surface on the back and some marks on the front. Your input is greatly appreciated. Thanks!Donny
updated by @donny-gagliardi: 04/10/15 02:15:47PM
Activity
@keith-ayoob
• 4 weeks ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 5 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"