Hilliard Little Dipper for Sale - Seattle

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Lauren Adler
@lauren-adler
03/17/16 16:58:03
1 posts

Hilliard Little Dipper

$995 + $75 ground shipping in continental US (plus sales tax if purchased in Washington State)

We’ve graduated to larger equipment and no longer need our Hilliard Little Dipper chocolate tempering machine. This work-horse of a machine is an excellent upgrade if you’ve been using smaller tempering machines or are planning to temper between 1.5 lbs and 25lbs of chocolate a day. Plugs into a 120 volt outlet.

The machine uses two 100-watt lightbulbs as a heating mechanism, and they’re easy to change once you unscrew the metal backing on the machine. It’s also relatively easy to unscrew the baffle and the bowl for cleaning or changing chocolate, as necessary. Temperature is controlled by a mechanical knob and the tempering bowl motor is controlled by an off-on switch.

Contact Lauren Adler (206) 792-6799 or lauren@chocolopolis.com


updated by @lauren-adler: 06/29/23 16:49:02
RegardsSent
@regardssent
12/21/16 09:52:06
12 posts

Is this still for sale?  Please contact at mizzouliana@gmail.com

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kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

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colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

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@clay • 7 years ago

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The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.