The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Comment

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

Comment by Tracey Walsh on Saturday

Anjali Gupta...

Did you see Krebs are bringing out a heated gun? It would be great if it stopped the chocolate clogging as it cools, I've seen colleagues using all sorts of methods to unblock nozzles etc. Will definitely keep an eye out for more details.

Comment by Urs Scherziger on Friday

Yes, important, the chocolate needs to be tempered before you pour it into the container in order to have it liquid. I recommend a ratio of 50/50 . 50% chocolate and 50% cocoa butter.

See this link: http://chocomap.com/chocolate-making-tempering.php

Comment by Anjali Gupta on April 10, 2014 at 9:59am

Hi,

I am interested in the Krebs spray gun. What is the container capacity? Will it work with coloured cocoa butter? Does the cocoa butter have to be tempered before putting it in the gun? Do you have a distributor in Singapore? 

Anjali

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service