Alwayzbakin

Yeah did this in maybe 3cm demisphere moulds a couple years ago. Was difficult to nail down the expansion and stop the vac machine when they were at the perfect height to cap. I used cocoa butter silk to help quicken crystallisation and kept the siphon in a circulator at 31 between batches because I could only fit one rack of moulds in the chamber at a time. I think it would have been more difficult to do a rack of 32 bonbon sized pieces. Wasn’t easy but they were purdy kewl

Hi pastry girl, can I ask how old Is the depositor your friend got? I am looking at buying a used one from 2007 and I’m having trouble finding a manual for it. If your friends manual could provide some insight into how I need to go about programming ours it could be a huge needle-in-a-haystack help