Jump to content
  • 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.

Chocolate cooling equipment


DJ Silverchild
 Share

Recommended Posts

I apologize if there is already a thread on this. I need an a cooling solution for shell molded truffles and bars, maybe some hand dipped, no more than $1000. The Hilliards Cooling Cabinet is really great and i have one but I can not get a second one. I went to a shop once that had a fridge without a door and they kept the room around 55°. I am looking for opinions and suggestions. Thank you.

Edited by Smithy
Corrected title spelling (log)
Link to comment
Share on other sites

A Hillards Cooling Cabinet is just an air conditioner in a box - you could do that. Or a room with an air conditioner in the wall/window and a Coolbot to keep it at 55º F.

 

 

  • Like 1
Link to comment
Share on other sites

  • 11 months later...
Posted (edited)

Updating: I am still looking for cooling solutions but now I am interested in professional options. What else is available for purchase in the US besides the Hilliards and the one TCF Sales has?

 

And what would you need to make one? A fridge you can set to 55° and something to keep the humidity low?

Edited by DJ Silverchild (log)
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...