Chocolate first batch

Comment

Comment by Thomas Forbes on November 8, 2011 at 8:48pm

It is called "tablette" and is a silicone mould

Comment by Thomas Forbes on November 8, 2011 at 8:46pm

it is www.nycake.com

Comment by George Trejo on November 3, 2011 at 2:17pm

Great, Thank You!

Comment by Thomas Forbes on November 3, 2011 at 2:16pm

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.

Comment by George Trejo on November 3, 2011 at 1:51pm

Thomas,

I've been searching for that exact bar mold.  Do you happen to know the model and maker?  Thanks!

Comment by Thomas Forbes on October 18, 2011 at 5:49pm

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.