Ben Rasmussen's Discussions (61)

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Discussions Replied To (51)	Replies	Latest Activity
"Hi Krista, I think the only options at $1500 or less are for mol d'art type temperin…" Ben Rasmussen replied Nov 11, 2012 to chocolate tempering machines	63	Jan 28 Reply by Chaqchao
"There's a good discussion of this here." Ben Rasmussen replied Oct 16, 2012 to chocolate bitterness and astringent.	2	Oct 16, 2012 Reply by lim.cezar
"I wouldn't let this dissuade you from the cocoatown melanger. Santha's melangers hav…" Ben Rasmussen replied May 18, 2012 to Capacity of CocoaTown Melanger	16	Feb 28 Reply by Andal Balu
"I use a few of the ECGC-12 melangers (the predecessor of the 12SL) and I generally r…" Ben Rasmussen replied May 18, 2012 to Capacity of CocoaTown Melanger	16	Feb 28 Reply by Andal Balu
"I received some chocolate shipped in some of these and was very impressed with it. C…" Ben Rasmussen replied Feb 16, 2012 to Summer shipping tips & tricks?	30	Feb 6 Reply by Clay Gordon
"I'm using some pretty simple vacuum formed molds, which are kind of notorious for re…" Ben Rasmussen replied Feb 11, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton
"That's my thinking on the matter. :)" Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton
"I always have a release mark on my bars that leaves a little remnant on the molds. S…" Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton
"I generally dump about 1/2 cup - 1 cup ammonium hydroxide in a full sink. Don't know…" Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton
"Currently, I only do dark chocolate, so I mostly clean them to make the bars look ni…" Ben Rasmussen replied Feb 10, 2012 to Cleaning Chocolate Molds	74	Dec 5, 2012 Reply by Julie Hinton

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1	Tempering Machine VS Melter
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Ben Rasmussen's Discussions (61)

"Hi Krista, I think the only options at $1500 or less are for mol d'art type temperin…"

"There's a good discussion of this here."

"I wouldn't let this dissuade you from the cocoatown melanger. Santha's melangers hav…"

"I use a few of the ECGC-12 melangers (the predecessor of the 12SL) and I generally r…"

"I received some chocolate shipped in some of these and was very impressed with it. C…"

"I'm using some pretty simple vacuum formed molds, which are kind of notorious for re…"

"That's my thinking on the matter. :)"

"I always have a release mark on my bars that leaves a little remnant on the molds. S…"

"I generally dump about 1/2 cup - 1 cup ammonium hydroxide in a full sink. Don't know…"

"Currently, I only do dark chocolate, so I mostly clean them to make the bars look ni…"

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Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop