"Hi Clay
Do you know how long it takes the cocoatown melanger sl to grind 10lb of nibbs. This info does not present itself on web ad.
martin"
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chocoma review
Started this discussion. Last reply by Clay Gordon Feb 21. 1 Reply 0 Likes
Hi,i am wanting some feedback on the chocoma 3rt 12c temperer and the 6t range. Are they considered continuous temperers?How do they compare with a selmi 1 or a fbm aura?MartinContinue
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martin macminn replied to Clay Gordon's discussion CocoaTown TCL Specials in the group Classifieds - For Sale or Wantedmartin macminn joined Clay Gordon's group
Classifieds - 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
Claudia Fitzpatrick left a comment for martin macminn"Hi Martin,
I bought the book and it has some really useful tips. I didn't know you could temper chocolate in the Vitamix...I'll definitely try that one."
martin macminn left a comment for Claudia Fitzpatrick"Hi Claudia I would love to do her classes. Thanks for the link."
Claudia Fitzpatrick left a comment for martin macminn"Hi Martin,
http://www.ooosha.co.uk/ebooks.html
I got your email question about using raw chocolate. I came across this book today and thought you might be interested in it. I haven't read it myself but I'm thinking of getting it. Best of…"
Clay Gordon replied to martin macminn's discussion chocoma review"Martin:
Here is a link to the machine in question, for everyone.
The 3RT 12C is not a continuous tempering machine, it is a batch tempering machine. From the page:
12 kg. of chocolate is melted to 45 degree C in 60-90 minutes. It is then cooled and…"
martin macminn posted a discussionchocoma review
Hi,i am wanting some feedback on the chocoma 3rt 12c temperer and the 6t range. Are they considered continuous temperers?How do they compare with a selmi 1 or a fbm aura?MartinSee More
martin macminn joined Clay Gordon's group
Chocolate Down Under
This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- spicy liquid hot chocolate on a cool rainy day.
- My favorite chocolate is:
- caremaled orange peel dark raw chocolate
Comment Wall (2 comments)
- At 5:53am on February 25, 2013, Claudia Fitzpatrick said…
Hi Martin,
I bought the book and it has some really useful tips. I didn't know you could temper chocolate in the Vitamix...I'll definitely try that one.
- At 1:33am on February 25, 2013, Claudia Fitzpatrick said…
Hi Martin,
http://www.ooosha.co.uk/ebooks.html
I got your email question about using raw chocolate. I came across this book today and thought you might be interested in it. I haven't read it myself but I'm thinking of getting it. Best of luck with the raw chocolate.
Cheers,
Claudia
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