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I hand pour my chocolate bars. I need the pour to be accurate (2 oz).  Any suggestions for equipment?

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At the suggestion of Cheebs on the Chocolate Alchemy forum, I got a couple of these and cut the tips to about 1/4":

They work really well for a controlled pour. I would also pour with the mold on a scale.



Clever suggestion. I currently use squeeze bottles. How do you get leftover chocolate out of the syringe?

There's not much chocolate left in the syringe--just a tiny bit in the nozzle. I just clean it with hot water or put it in the dishwasher.


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