11/03/11 12:16:56 @thomas-forbes:
I bought them at a supply shop on 22nd street near 6th ave. I will be stopping by soon and see if I can get more information.
I've been searching for that exact bar mold. Do you happen to know the model and maker? Thanks!
10/18/11 15:49:27 @thomas-forbes:
This was my forth try at tempering. Watched a few videos from this site and others, and read a few websites. I am still hand grinding the chocolate paste we made this summer in the DR. This is about a 1/2 pound of about 80% paste and 20% honey powder. The thin bar like mold was better. The thicker mold was only nice on the outside. Inside is was just like the ball of paste but finer. A number of people at work tried it today and liked it, teachers and students alike. Rich, stronger than Taza's Stone Ground Organic Dominican bar and it lingers for a long time. It is gritty still so I can't wait to get a machine from CocoaTown to smooth this stuff out.
It is called "tablette" and is a silicone mould
it is www.nycake.com
Great, Thank You!
I bought them at a supply shop on 22nd street near 6th ave. I will be stopping by soon and see if I can get more information.
Thomas,
I've been searching for that exact bar mold. Do you happen to know the model and maker? Thanks!
This was my forth try at tempering. Watched a few videos from this site and others, and read a few websites. I am still hand grinding the chocolate paste we made this summer in the DR. This is about a 1/2 pound of about 80% paste and 20% honey powder. The thin bar like mold was better. The thicker mold was only nice on the outside. Inside is was just like the ball of paste but finer. A number of people at work tried it today and liked it, teachers and students alike. Rich, stronger than Taza's Stone Ground Organic Dominican bar and it lingers for a long time. It is gritty still so I can't wait to get a machine from CocoaTown to smooth this stuff out.