I am planning a trip to Costa Rica in a few months and if I'm able to locate some good, fermented and dried (but not roasted) cacao beans, I'd like to bring them back. I've tried the USDA site…Continue
Mod-Pac 2 piece boxes (black top; white base) with gold trays: 100 x 4pc (3.5") square box with tray (#1254C and 1269B with 2807 tray): $50 80 x 1/2 pound box with 8pc tray ((#1370B and 1374C with 1874 tray) $65 note: 8 piece tray is pictured in attachment, but box can accomodate your own 12pc tray instead; it measures 7 x 4-3/8 x 1-1/8 both prices are exclusive of shipping which will depend on your location.email me at deb.home at sbcglobal.net…See More
" Depending on how warm it gets without air conditioning, you might be able to do what I have done. I have a farmer's market table and my faux chocolates survived pretty well this summer, as long as they were not getting any…"
Matfer Bourgeat Choco 10 melter pictured here for sale. Lid has a minor dent that prevents it from creating a completely air tight seal, but it can probably be hammered out with a mallet. Asking $400 plus shipping.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
"I just started at a farmer's market a few weeks ago. My display chocolates are made with compound chocolate (Wilton Candy Melts) and soy wax so that they withstand greater heat than my couverture. I put them in the freezer the night…"
You might want to try something like this: melt compound chocolate (which appears to have a melting temp of 110 or so) and soy wax together and mold. I tried this with some bon bons and they survived just fine for a few hours…"
"You might try a google search on the Cadbury creme egg. I personally don't like them, so I don't have a recipe of my own, but found one here with pictures. There may be others if you page through enough. "
" I wouldn't call that a truffle...more like a chocolate covered cream cheese ball. You will get the consistency you want by making a ganache with chocolate and heavy cream; no cream cheese needed. Here is a…"
My first real order - 260 molded chocolates for a wedding - to be made during an 100 degree heat wave with only my window air conditioner to keep the room barely acceptable. A happy ending nonetheless.
My favorite chocolate is:
Mine; made with care from organic Costa Rican beans.
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