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rev2
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maz
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May 1, 2006
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May 1, 2006 - 11:01 pm
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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

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gap
Melbourne, Australia
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May 2, 2006 - 4:55 am
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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).

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rev2 | Equipment & supplies | Forum