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Magnetic chocolate mold on sale at ebay

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    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By Ly Qw
      Has anyone successfully made this at home before? The recipe from their cookbook isn't descriptive enough and I've had moderate success with it but the sabayon texture just looks much more aerated in the ambroisie version
    • By kevnick80
      Hi guys. 
       
      Came across these amazing bon bons on Instagram. How would you say I could replicate the design?
       
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    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Miriam G
      Hello everyone,
      I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale.  The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control.  Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
       
      Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds?  I'd have full access to fridges, freezers, etc...
       
      Thanks in advance for any help or experiences you can share!
      Miriam
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