I am curious about opinions when it comes to temperers/melters.
My need is melting/agitating to a specific temperature and then keep it there until/during molding/enrobing.
A melter not agitating the chocolate will make it set unwillingly no? I am trying to get something that will relieve me from stirring my tempered chocolate while I am molding/enrobing. the size for each batch would be…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this