"when ever you use those rotating machines you always get that buildup. This is because the chocolate is starting to harden, JUST because you set the temp to 91 does not mean it will stay there, even at 91 it will start to harden because of the way…"
"The idea is that when you do this modification you are doing so because you need to use more chocolate faster. To keep it from getting to cool just add some 120 degrees melted chocolate to one side (not much maybe 1/4 cup at a time) this well also…"
"It is a good idea to start by having someone produce for you who has the equipment already. If you need let say at the least $15,000 for used equipment (100 pound kettle, pump, fridge, tables etc.) "yes its possible to set up a small operation…"
Welcome to this group. I am in Singapore, just starting out. I have been making moulded chocolates, and spend a lot of time filling the moulds with 2 layers of filling, just so my product will stand out in the crowd. I have got really good…"
"for high volume we buy blocks from various sources, for small gourmet fun things we make our own ( I even make it like the aztecs did)
You roast nibs and add them to chocolate like you would a nut, it adds a great flavor and crunch"
1) Do you stop making your own chocolate?.
If so, where and what kind (brand and type) of chocolate do you actually buy?.
2) When you said you roast nibs and add them to bars, do you mean you have already the chocolate and then add the nibs…"