Aunt Esther

Thank you Kerry, The ones that i have looked at meet my temperature requirements and that is exactly what I am looking to do is keep my colors and my airbrushes in them. Might I add, I lurked before I joined and your work is outstanding. I am a big fan

I will, I managed and cooked in restaurants for 25 years before semi retiring. I now have an at home cookie business and and delving into bonbons

I do my airbrushing of my bonbons in my garage. one because I don't want to make too much of a mess in the kitchen and two so my wife doesn't kill me for making said mess. But I was thinking in terms of keeping colored cocoa butter at temper using an egg incubator. Has anyone tried this and has it worked out for them? If not, what have been some of the challenges?

Hello all, I am a new member to the forum. I found this looking for information on making bonbons. I would like to say that so far this forum has been very helpful. The are part of my first batches. I am working on improving the imperfections, but any pointers would be very helpful