You must be logged in to post
Search Forums:

 








Minimum search word length is 4 characters – Maximum search word length is 84 characters
Wildcard Usage:
*  matches any number of characters    %  matches exactly one character


Forum

Equipment & supplies

rev2

rev2
Print this Topic
Page:   1  
No Tags
User Post

11:01 pm
May 1, 2006

maz
New Member

posts 2

Print this Post
1

Just bought the rev2 and am finding that when i use it for moulded chocolates I dont get a great finnish, lines and bubbles on my chocs[:(][?]. Seems better for dipped truffles.

Any tips would be greatfully recieved[:)][;)]

cheers

4:55 am
May 2, 2006

gap

Melbourne, Australia
Member

posts 199

Print this Post
2

Air bubbles in moulded chocolates can be negated by filling the mould with chocolate and then banging it against a table-top 10-15 times to release the air (easier if you have the polycarbonate moulds as they are hardier and can be banged around a little).
No Tags
Page:   1  
Topic RSS

About the Seventy% Forum

Forum Timezone: UTC 0

Most Users Ever Online:
89

Currently Online:

18 Guests

Currently Browsing this Topic:

1 Guest

Forum Stats:

Groups: 7
Forums: 26
Topics: 1834
Posts: 11778

Membership:

There are 4844 Members
There has been 1 Guest

There is 1 Admin

Top Posters:

Hans-Peter Rot – 1462
alex_h – 1170
Martin Christy – 614
Masur – 592
Sebastian – 430
Lone Ly – 397

Recent New Members: tmicklin, sachishah, dev, kapeEffelay, Invonioug, simon1305

Administrators: Seventy% (54 Posts)

© Simple:Press