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 17 Polycarbonate Chocolate Molds for sale - barely used. There are a variety of shapes, including one chocolate bar mold and several Easter shapes. Would prefer to sell as entire lot.I also have 1 deep silicone mold, and 2 Easter silicone molds.Polycarbonate molds are $15 each plus shipping. If you purchase the entire lot, the price is $200 plus shipping.Picture of the molds are attached. I can send individual pictures of the molds if you are interested.…See More
Like new barely used Bakon MTD 1-2-3- Melting tray for sale. All stainless steel. Holds 25lbs chocolate in NSF full size warming pan, or (2) 12.5 lbs pans. Have large 25 lb pan, and (4) 12.5 lb pans included in sale. Can be used with the Bakon Vibrating Machine. From the Bakon website:Gentle heating of the chocolate. No hot spotsNo water. Dry heatNo risk of cracking of the edge like with plastic trays MTD 1-2-3 StandardBottom and side heating - Low power consumptionAsking $750 plus shipping…See More
"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…"