"Hi,
Please respond if you have seen the offer or mail me your offer for 5 moulds at sehgalbalpreet@gmail.com"
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Robby Booth
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Robby Booth's Discussions
2-Piece Rabbit Molds
Started this discussion. Last reply by Kerry Feb 28, 2012. 5 Replies 0 Likes
Does anyone know the proper way to use these two-piece molds? This style has two buttons that let the two pieces "snap" together. Should I deposit some chocolate in, snap them together, and shake?…Continue
Adventures with Colored Cocoa Butter
Started this discussion. Last reply by Richard Foley Jul 31, 2011. 6 Replies 0 Likes
I'm having a bit of an issue with colored cocoa butter. I'm splattering it on a chocolate bar mold, letting it set (about 20 minutes), then filling the mold with tempered dark chocolate.The room is…Continue
Robby Booth's Page
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Balpreet Singh replied to Robby Booth's discussion Professional Chocolate Bar Molds For Sale in the group Classifieds - For Sale or WantedBalpreet Singh replied to Robby Booth's discussion Professional Chocolate Bar Molds For Sale in the group Classifieds - For Sale or Wanted"I have made you an offer please let me know the shipping price to india."
Robby Booth added a discussion to the group Classifieds - For Sale or Wanted
Professional Chocolate Bar Molds For Sale
Hi everyone,Just wanted to let you know that I have 30 chocolate bar molds listed on eBay. The molds are Cabrellon 1750, each mold makes 3 bars of ~100g each. The price is $15, or best offer. These molds retail for $30 new.http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=330788083695We are actually moving to a smaller bar size (50g) and I'm looking to sell these off.Please feel free to contact me for any…See More
Robby Booth replied to Heidi Caren's discussion For Sale Update: JKV Temperer and Vibrator Table, Double Fridge and Double Freezer in the group Classifieds - For Sale or Wanted"Is this still available? Please message me with the prices."
Robby Booth joined Clay Gordon's groupClassifieds - For Sale or Wanted
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
Kerry replied to Robby Booth's discussion 2-Piece Rabbit Molds"Not positive but this might be the same mold at Chocolat-chocolat
http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-easter/p16408224.html"
Robby Booth replied to Robby Booth's discussion 2-Piece Rabbit Molds"Thanks Lana. I just saw your other posting on this subject. Great looking bunnies, by the way!"
Brad Churchill replied to Robby Booth's discussion 2-Piece Rabbit Molds"I have a question...
Where can you get good quality 3D molds like this? "
Lana replied to Robby Booth's discussion 2-Piece Rabbit Molds"Hi Robby,
I use similar molds. I close them with thick elastic bands. It will give a nice seal so no poor seam in the finished product. What I do is weigh in a set amount of chocolate into 1 side of the mold (you'll have to…"
Robby Booth posted a discussion2-Piece Rabbit Molds
Does anyone know the proper way to use these two-piece molds? This style has two buttons that let the two pieces "snap" together. Should I deposit some chocolate in, snap them together, and shake? Or, make two separate pieces and then stick them together later with melted chocolate?I tried the snap-and-shake method, and a small amount of chocolate oozed out of the cavity, making for an ugly looking rabbit.Any guidance would be appreciated!…See More
Richard Foley replied to Robby Booth's discussion Adventures with Colored Cocoa Butter"Very simple, if it stuck to the mold, it was not tempered. It is the cocoa butter in fact in all chocolate that requires the tempering. Cocoa is a very complex fat. Tempering in a bottle, is not really a well recognized method, although it can be…"
Mark Heim replied to Robby Booth's discussion Adventures with Colored Cocoa Butter"Along with watching the temper of your cocoa butter, also look at the temperature of your molds. Try to warm them up to within a degrees or two of your temper. If too cold, even a good temper can be ruined, especially since you have…"
Andrea Bauer replied to Robby Booth's discussion Adventures with Colored Cocoa Butter"There could be a couple of of problems here. The splatters of cocoa butter might be too thick. Your molds would release without problems in the areas with it is not too thick. Your cocoa butter may be out of temper. If you…"
Robby Booth replied to Robby Booth's discussion Adventures with Colored Cocoa Butter"Thank you everyone for your comments. I'm not certain what the temperature of the cocoa butter was, I warmed the bottle and shook it up to "temper it." The cocoa butter solidified in the mold after about 15 minutes, then I poured 32C…"
Omar Forastero replied to Robby Booth's discussion Adventures with Colored Cocoa Butter"firstly, cocoa butter must be tempered before splattered.
This might work: pour a little bit of chocolate in the mold, tap it/vibrate until every pcs has a a thin layer of chocolate in it. Then mold the rest of the chocolate. The chocolate…"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Visiting Honold, world famous chocolate boutique, in Zurich, Switzerland.
- My favorite chocolate is:
- Bittersweet
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