"If you're hand-dipping square truffles, you'll ideally want to use what's called a 'bottoming mix.' Basically, take 50/50 Cocoa Liquor and Cocoa Butter, mix and melt to about 32-34C, stir and cool to about 29/30C, and apply…"
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.
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