Siobhan

And I have a Kenwood of course, 😆

Thanks for the replies the cost of it is around €100 so nice and cheap but I struggle to keep the chocolate at the steady temp when filling the molds before the temp drops

So sorry if this has come up previously, With the constant rise of mycryo I'm thinking of purchasing a small tempering machine, I run a market stall so I'm only small outfit, However I came across this machine as its inexpensive its appealing to me I wouldn't have a big budget for the chocovisions or the likes of it. Any Advice would be great,I am here in Ireland also. https://www.aliexpress.com/item/1005006139995948.html?src=google&src=google&albch=shopping&acnt=708-803-3821&slnk=&plac=&mtctp=&albbt=Google_7_shopping&gclsrc=aw.ds&albagn=888888&isSmbAutoCall=false&needSmbHouyi=false&src=google&albch=shopping&acnt=708-803-3821&slnk=&plac=&mtctp=&albbt=Google_7_shopping&gclsrc=aw.ds&albagn=888888&ds_e_adid=&ds_e_matchtype=&ds_e_device=c&ds_e_network=x&ds_e_product_group_id=&ds_e_product_id=en1005006139995948&ds_e_product_merchant_id=5084043034&ds_e_product_country=IE&ds_e_product_language=en&ds_e_product_channel=online&ds_e_product_store_id=&ds_url_v=2&albcp=17859513034&albag=&isSmbAutoCall=false&needSmbHouyi=false&gad_source=1&gclid=EAIaIQobChMI3b3O-OmyhwMVBZlQBh1uEA37EAQYByABEgLF9fD_BwE&aff_fcid=4718e0474b31421ca7de908a443d03be-1721382623945-01283-UneMJZVf&aff_fsk=UneMJZVf&aff_platform=aaf&sk=UneMJZVf&aff_trace_key=4718e0474b31421ca7de908a443d03be-1721382623945-01283-UneMJZVf&terminal_id=4bcc66a1e05b41f4ba02573690c9233b&afSmartRedirect=n

Hi there, I'm wondering have any of you used Richmond Chocolate for making chocolate bon bons?I I always use Callebaut callets and here in Ireland have no problems sourcing Callebaut but with the constant rising costs I am looking for a cost effective chocolate while keeping quality. Thanks for any help given. Siobhán.

Before you pour the chocolate into the bunny mold firstly take a small paint brush and paint a layer of the tempered chocolate onto the parts of the mould that appear to be weakest so you will be giving a little extra layer to give it more stability

How did u keep the chocolate from Melting?

What happens if the chcoclate u were tableing makes the chcoclate in the bowl too cold when you add it back in? Also another question Im assuming if you add it back and its too warm still you just pour some oout again till it reaches tempetature,am I correct in that at do you think/thanks