Rae Stang's Page

"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…"

"Hi Paul, Thanks. I wound up ordering a Santha wet grinder from chocolate alchemy."

"Hi Rae, The stone grinder link did not work. I could not find the site. Can you send a url? You may want to look into wet grinders. Paul"

"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…"

"Try The Revere Group- they have all sizes of foils for wrapping chocolate in all colors and sizes. From Italy. They are very good."

"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…"