Green silicone chocolate truffle flexible molds
Posted in: Classifieds
I'm sorry, I just shipped them out to another buyer. I'll update the listing as sold.
I have 7 of these molds available in perfect condition. These molds are such time savers and saved my hands from hand rolling my truffles! I closed my chocolate business and no longer need them.
$40ea (they retail for $69) or all 7 for $200. Shipping NOT included.
Send me a note and let me know how many you want. I'd prefer to sell all 7 at once.
For Sale: 1 Hilliard Little Dipper (analog) in excellent working condition (it tempers beautifully). I have closed my chocolate business and no longer need to temper chocolate . The machine weighs 45 lbs and is located in northern California.
The asking price is $800 plus shipping. I'll calculate shipping depending on your choice of carrier and location.
Contact me at 415-519-7155 or firstname.lastname@example.org.
Just wanted to let everyone know that both the Little Dipper and Guitar Cutter have found a good home .
I'm taking a break from my chocolate business for a little while to travel and have some extra equipment to sell. Both are in great condition. Contact me for more details. I'm based in the Bay area in CA, but willing to ship.
I hear that no one ever sells their guitar cutter, but I thought I would at least ask . I'm looking for a Dedy 7.5mm base with 1 frame (22.5) and a cart if you have one too.
Feel free to email or call me:
email@example.com or 415.519.7155
Hey Jeremy! Good to hear from you. No worries re the lid, I bought a new one from Hilliard .
How much are you asking for one of the Chocovisions? I don't do fudge, but I am considering chocolate covered nuts although I think what I really need at this point is just a simple panner.
I'm in the market for a Hilliard Little Dipper as I love the one I have, which I bought used, and need a second one. Any one have an extra one they would like to sell used?
Thanks so much, Brad. I was hoping you would respond since I have found your advice to others on this discussion forum so incredibly valuable. I will definitely stir more!
I am curious, when your staff reheats the chocolate in a DB is the water simmering or is it on low heat? I turn my water down to low after the chocolate has melted to ensure a slow reheating. And I'm assuming that since you didn't mention using a heat gun that you aren't advocating it ?
I was scanning old posts and came across this one, which even though it is a few months old is a great question. I'm sorry no one else took you up on it at the time, Clay. Maybe my response will revive the discussion....
I loved Mort Rosenblum's book, Chocolate: A Bittersweet Saga of Light and Dark, where he searches for his own desert island chocolate, and as I read it I found myself asking, so what's mine? At the time, it was definitely Valrhona's Guanaja--its complexity keeps me very well entertained. Since then I was introduced to Chocolat Bonnat's bar from Cuba. It's dried fruit flavor of raisins somehow seems more nutritional, so it might fool my body into thinking it's being better nourished .