How Chocolate Gets Its Taste - A Presentation and a Request
Posted in: Chocolate Education
Looks interesting - cant wait to see the book
Looks interesting - cant wait to see the book
Ben
We also have release marks on our bars, and we leave overnight. The bars are released from the moulds but just seem to leave a mark, which intensifies after use - being in Scotland we dont ever have a cool issue! It may be the bars are cooling too fast if anything. The marks do rub off easily off, but annoying just the same. We use PETG moulds, and i know when we have tried polycarbonate, we dont have the same problem. Just the tooling costs for polycarbonate are a bit prohibitive - but thats where we are heading i think - to be rid of the release marks.
Kate
Brilliant will do, many thanks
Kate
Hi Duffy
Currently looking for a supplier of Peruvian beans too, much appreciate if you could send me contact details.
Kate