We are just gearing up for a much larger production of our chocolates in the magnetic molds. We have hired a national marketing company and are beginning our wholesale division of the company. So I am going to hold off at the current time…"
"How "deep" are you silicone molds? Getting tempered chocolate to actually stay tempered while curing is a huge problem for most deep molds. I solved this problem with my 1.75" thick mold. Remember, cacao is both endothermic (absorbs…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
"We hand dip naked vanilla ice cream bars into E. Guittard chocolate. It's a special blend of chocolate and coconut oil. Talk to Jerry at Chocosphere. He has the ratio recipe or you can order a 55 pound pail of it already premixed. Much easier…"
"I purchased this machine about 5 years ago and have never used it. I have made several contacts to Tomric and one other about instructions on how to use it or a video, etc. Never have received a reply. So it still sits on the shelf. Plus, not quite…"
"How to create a perfect ratio of a chocolate recipe is a very tightly held secret at the top of the chocolate ladder. And usually reserved for the top MOF Chefs of the French and Belgian, Swiss, German and Italian chocolate academies.
There is a…"
"I tried this method for nearly a year and every single piece of chocolate came out of the molds looking like there were finger prints all over them. Mind you, I followed this method, polishing them with cotton cosmetic wipes, and could never get a…"