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    • By chanjying
      I made aerated chocolate using the recipe from Greweling's "Chocolates & Confections." However, the air bubbles are not very big and I'm not a huge fan of the finished result. I would much prefer to reuse it in a different form. Any idea if it would be possible to melt and reuse the couverture? Or is it doomed since now it has a bunch of O2/NO in it? I worked so hard to get the bubbles in and now I want them out! 😣
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By artiesel
      Hello,
       
      My question is this...  Is there a company that manufactures an automated machine capable of wrapping cube-shaped caramels and chocolates???  And would such a machine also be capable of wrapping large (3-4 oz.) rectangular chocolate bars or would such a product require a flow wrapping machine?
       
      Any help would be appreciated.
       
      Thanks
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