On 12/15/2019 at 9:35 AM, Vojta said:To sum everything up: there is little to no way how to make pralines effectively unless you start a regular chocolate production, buy the equipment and produce larger quantities.
I do ~100 pralines/ month for friends of friends in my homekitchen without melting tank or anything. Just a microwave
I opened this topic bcs I was thinking about starting a regular custom production from my home. Now I see there is no middle between 'for fun' – doing it professionally and/or effectively.
Thank you everyone!
Kind of this. I can’t tell you how many times I’ve shouted, “Chocolate is a STUPID hobby!” when I’ve been frustrated by trying to work in my home kitchen Around my family’s meal schedule or traipsing all over the house to retrieve the equipment I have squirreled away wherever there’s room or trying to keep chocolate in temper for more than a handful of molds with just a melter or when I just haven’t had the right tool for the job. The reality is, it’s just really frustrating. I agree with everyone above. First purchase: more molds. Pick something easy to use, paint, and polish. I have 20 half-sphere molds and 15 dome molds and use those for almost everything. Second: a melter makes a huge difference. Third: the EZTemper legitimately saves me so much time.
Good luck!
