"I think your room is too warm. does this happen when you put the filled molds in the fridge to cool?
If the chocolate when spread thinly on wax paper dries shiny & snappy and it feels cool to your lower lip
it should be tempered.try putting the…"
"I have both of those funnels. The chocolate hardens up in them pretty quickly and makes them unusable. I think they are better for syrups. I think small tubs like pint deli containers are the best for filling molds. When they get too coated just use…"
"Hi Everyone. I have a chocolate shop in upstate New York, USA.
I want to get into making bean to bar chocolate. Right now we specialize in intense flavors and super dark chocolate and healthful chocolates using organic and fair trade chocolate and…"
"I have a Hilliard kettle temperer and also a Hilliard enrobing line which has the same type of kettle for melting.
It all depends on what kind of volume you do. If you mostly do shell molding I think a Hilliard kettle is a good idea. They are…"
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.See More
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More