I own a new start up chocolate and confection company. One of our products is chocolate bark, which we do in layers of various chocolates and with various ingredients. I am attaching a picture of…Continue
"I have an ACMC that I have not used in years. It's been in storage and was working before it was put away.
I have attached pictures . If you are interested, contact me at firstname.lastname@example.org. I am located in Texas."
I am a small start up business and am looking for some entry level used chocolate tempering/melting equipment, such as a Bakon MTD 1-2-3, ACMC Tabletop Tempering Machine, etc. Any of the entry level tabletop machines would work. I am located in the US.ThanksSee More
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"When they're already set, you could freeze them in a air tight container, if you need/want to make them im advance, then when you need them put them in the fridge, than at room temperature, always inside the container. You could definitely try…"
"Daniela, thank you for the response. I will try that and see if it helps. I am wondering also if I just packaged too soon, and having the bark come up to room temperature in the cello added also to the sugar bloom problem? Thank…"
"have you tried just using your fridge (with adjusted temp) instead of the freezer? you just need a temperature around 10-12C for your chocolates to set, plus you avoid getting all the condensation when you take them our (since they're not that…"
I own a new start up chocolate and confection company. One of our products is chocolate bark, which we do in layers of various chocolates and with various ingredients. I am attaching a picture of one of the chocolate barks we recently made - every so often we encounter this problem, which I believe is sugar bloom as opposed to fat bloom. We temper the chocolate by hand using a microwave and seeding. We temper the first layer of chocolate (here, semi sweet Callebaut), add an ingredient…See More