Hello,My hubby and I have been making dairy, gluten and soy free 'milk" chocolate. We've just started trying out a melanger and can't figure out what is causing the swirls in the pictures. Here is…Continue
We have a Santha 11 for sale, the bowl and wheels have been used about 10 times and the motor unit was just replaced by Santha. We do not use soy or dairy so our chocolate is too thick for this unit over the long haul. Asking $400 as it is almost new with no issues. See More
"It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little…"
"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the…"
Hello,My hubby and I have been making dairy, gluten and soy free 'milk" chocolate. We've just started trying out a melanger and can't figure out what is causing the swirls in the pictures. Here is how we made these bars:Melted the chocolate and put it in a Santha 11Ground it in the Santha for 5 hoursPut it into the ACMC to reach 110, let it be at 110 for 20 minutes.Dropped it to 83, then let it be at 83 for 20 minutes.Pulled it back up to 87 and put it in the molds. There were 7 out of 17…See More
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