I hand pour my chocolate bars. I need the pour to be accurate (2 oz). Any suggestions for equipment?
updated by @chocolate-woman: 04/12/15 05:45:27AM
At the suggestion of Cheebs on the Chocolate Alchemy forum, I got a couple of these and cut the tips to about 1/4":
They work really well for a controlled pour. I would also pour with the mold on a scale.