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Tech Help (298)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Can anyone help me with how to use this metal egg mold?I would like to mold some eggs with tempered chocolate and pecans for my family this Easter. I purchased a beautiful metal mold on ebay. It… Started by Donna Roesink |
11 |
Mar 27 Reply by Donna Roesink |
Need help w/ brix conversionsI am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90… Started by mike johnson |
2 |
Mar 27 Reply by Kerry |
 White Chocolate FormulaDoes anyone has a good white chocolate formula that is "shareable"? :( We want to make white chocolate but we havent been able to achieve a… Started by Daniela Vasquez |
0 | Mar 26 |
ACMC Help!At the worst possible time, the motor on my ACMC isnt working. The machine turns on, the bulbs light up and the temp display is working. … Started by Greg Gould |
1 |
Mar 26 Reply by Greg Gould |
Seeding rev delta or any revolving bowl tempering machineI was wondering if, when melting with buttons, users of the Rev Delta, seeded with a block of different chocolate to allow easy removal, wh… Started by Jim Braunagel |
0 | Mar 24 |
Tempering Raw chocolate . ingredients order?After making non tempered raw chocolate for 5 years my typical ingredients are. Raw cacao butter, raw cacao powder, maca, sweetner ( agave… Started by Oso |
0 | Mar 16 |
Glucose or Invert?I was wondering, when talking about shelf life in bonbons, what do you prefer? Glucose, invert? Any other? Started by Daniela Vasquez |
0 | Mar 14 |
 FBM Chocolab & Liquid SweetenerHi Everyone! Just in the process of finalizing the equipment I need to purchase. Right now, we are using a Chocovision Rev Delta to temper… Started by Emma Smith |
0 | Mar 11 |
 240lb hilliards misbehaving...Greetings all...So we have a 240 hilliards temperer... 2 weeks ago it started not being melted in the bottom of the bowl in the mornings wh… Started by Emily Woloszyn |
3 |
Mar 10 Reply by Emily Woloszyn |
Temperature problemsI used my chocoa chocolate melter for the first time to practice my tempering. Its a 6kg melter. I used 2kg of 54% semi-sweet dark chocol… Started by Donny Gagliardi |
1 |
Mar 1 Reply by Giovanna |
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