"Just a thought but has anyone given thought to oil migration from the almonds. Dark chocolate is always susceptible to oil migration from any inclusion that contain oils. With nuts the retraction of setting chocolate can actually squeeze oil out of…"
"Sometimes heath inspectors get a bit overzealous and want everything sanitized. Chocolate does not support the growth of pathogenic bacteria and I never clean them unless seasonal molds being put away for next year (chocolate left on these molds…"
"For cleaning molds. I clean only if
A. I have a problem which shows up on the chocolate or
B. It is a seasonal mold that is being put away till next year. I wash in warm soapy water and rinse in an acid (vinegar would work but I use citric acid…"
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