Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
2 hours ago, Jim D. said:don't you have Selmi (keeping everything in temper for all enternity)?
I do, but it’s full of dark chocolate so I still use my mol d’ art melter for milk & white chocolates.
Back to molds, sounds like you’re looking for something 25mm deep to fit all your layers? What is the max bonbon height your packaging will allow?
I forgot my laptop at the shop, maybe I can search molds tomorrow, not that I’d find anything Kerry didn’t.
1 hour ago, Jim D. said:don't you have Selmi (keeping everything in temper for all enternity)?
I do, but it’s full of dark chocolate so I still use my mol d’ art melter for milk & white chocolates.
Back to molds, sounds like you’re looking for something 25-30mm deep to fit all your layers? I forgot my laptop at the shop, maybe I can search molds tomorrow, not that I’d find anything Kerry didn’t.
