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Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic 
i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)
Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic
i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)
