Something I'm learning as I start into a new (to me) area of the chocolate experience... simple, not elaborate or artsy, polycarbonate bar molds in the 60 - 75 gram range are incredibly difficult to find other than the break-apart-rectangles type, which isn't really what I had in mind. I'm close to admitting defeat and using that type anyway.
-
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.
Edit History
Something I'm learning as I start into a new (to me) area of the chocolate experience... simple, not elaborate or artsy, polycarbonate bar molds in the 60 - 75 gram range are incredibly difficult to find other than the break-apart-rectangles type, which aren't really what I had in mind. I'm close to admitting defeat and using that type anyway.
-
Similar Content
-
- 14 replies
- 749 views
-
- 190 replies
- 34,908 views
-
- 16 replies
- 7,048 views
-
- 33 replies
- 7,642 views
-
- 5 replies
- 2,036 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
