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I hope everyone is safe and well :)
Id like to ask a question. Lets say i have shells of chocolate with coloured cocoa butter but have cracked. To not waste the chocolate, if i put it back in the machine will i destroy the chocolate?
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!!
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