@joe-john
• 8 years ago
• comments: 0
Posted a response to
"Tempering Help Needed! :("
"
The molds were clean. I'll be honest I didn't check the temperature of the mold before I poured the chocolate in. The room temperature is about 20..."
@joe-john
• 9 years ago
• comments: 0
Posted a response to
"Sculpting Chocolate / Modeling Chocolate"
"Thank you Gerhard!
Well done on your sculptures!! :D I couldn't find info on your website, but I will check again ... "
@joe-john
• 9 years ago
• comments: 0
Posted a response to
"Keeping chocolate in temper"
"excellent! thank you sir! "
@joe-john
• 9 years ago
• comments: 0
Created a new forum topic:
Sculpting Chocolate / Modeling Chocolate
Sculpting Chocolate / Modeling Chocolate
@joe-john
• 9 years ago
• comments: 0
Posted a response to
"Shelf Life of Chocolates"
"hi, I'm sorry to bring this up again, but it is a very interesting discussion. It appears you are all saying you cannot have quality chocolates..."
@joe-john
• 9 years ago
• comments: 0
Posted a response to
"Tempering problems"
"Hi Peter,
Thanks for your reply.
I am using an Infrared thermometer.
1. Divide your purchased 1 kg block of moulded and tempered chocolate (not..."