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So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general?
i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough.
im looking in the $500 range or under.. any advice? Thanks
My name is Silvia,and I love cacao transformation, and always willing to learn new ways to do it. www.nomnomcacao.com
Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine.
Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues.
Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate.
Please share your knowledge I really need it!!
By Linh N.
Hello. Thank you for allowing me to join. I am from the sunny Florida. I just started venturing into the chocolate world and am loving it. I am in awe of all the mold chocolate creations and want to be able to make decent pieces. Beside that I also love making macarons. I hope to learn more from all the experts in here. Thank you
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