rene's Page

"please be sure, that the glue you buy, is suitable for plastic. in my experience, epoxy does not stick to many(most) plastic materials.  best. rene"

"you are welcome Abdullah. glad if i could help. cheers. rene"

"dear Sadruddin. sorry i don't have formulas for you, but maybe you can find them in the internet like the other information. i only know what i learned thru practical work in chocolate and pastry school.  good luck. rene"

"it's possible by: -good sanitation -minimize the use of products with high in water -stabilize recipe with glucose, invert sugar, sorbitol -use more cocoa solids -lower storage temperatures good luck. rene"

"well put :)"

"before you add stuff make sure they are pre-warmed and fluid and add little by little...not all together. help with hot air gun if needed :)"

"no need to do that if you have well pre-crystallized chocolate. after moulding for 10min +8+10C fridge and that's it :)"

"when you open the door then warm air and warm things you put in produce the moisture...and if you don't see any ventilation holes in fridge...voila...there you are :)"

"hi. i would not use is freezer because mould is warm and because of that when you put it in the freezer there will be moisture already inside the mould and bloom afterwards for sure. also after closing the box you have different temperature and…"

"it is actually not correct to talk about 'tempering' because it's not the temperature but mainly the crystals that we need in chocolate and those right crystals form when you give the chocolate movement or motion.  if you pour…"