"dear Dawn-Marie, use a double boiler and reduce the temperature of the water to say 60 centigrades, i.e. white chocolate needs very gentle warming; as otherwise a 'heat shock' will render the chocolate to clumps.
then, at first add a small…"
"Dear fellow chocolatiers,
my ex business partners came finally back to me with a NO :-( saying they prefer to hold -on to the machines.
'Anyway, I have purchased the machine from a germany base company.Why don't you contact Mr.…"
"I have add this two pictures here, its an very old fashion ball roaster (able to roast cocoa by the batches and an even older version of an melangeur i.e. crushing the beans to a paste (what is missing is a winnower (removing the shells, but this…"
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