SOLD For Sale $850 Hilliards Little Dipper with Digital Controls (Baltimore, MD)

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chocolate2626
@chocolate2626
07/28/17 09:06:27
2 posts

Hilliards Little Dipper

$850 + $50 ground shipping in continental US.

This 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 standard 120 volt outlet.

The machine uses two 100-watt light bulbs as a heating mechanism, and they’re easy to change.  It’s also relatively easy to unscrew the baffle and the bowl for cleaning or changing chocolate, as necessary. Temperature is controlled by a digital control panel  and the tempering bowl motor is controlled by an off-on switch.

Email ayala@shayschocolate.com if interested.


updated by @chocolate2626: 06/29/23 16:49:02

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

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

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

Clay Gordon
 
@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.