Condensation and sweating chocolate

Interested in the tools I’m using? Here are Amazon Affiliate links:

Chocolate Making Tools and Equipment

Tooth Brush Oral B from Braun: https://amzn.to/3v7IpZD

Silicon Pat from Kitzini : https://amzn.to/3j7mZcw

Airbrush from Timbertech: https://amzn.to/3x8EtZP

Double Boiler from Cuisine Art: https://amzn.to/3g89qHU

Glass bowls from Pyrex set: https://amzn.to/2SldI5G

Sous Vide, Nano from Anova: https://amzn.to/2Sn3NN5

Blender, Explorian Professional-Grade, 64 oz from Vitamix: https://amzn.to/3ggKugo

Blender, 750 Professional, 64 ox from Vitamix: https://amzn.to/3wd6srb

Piping bag + Tip recommended set: https://amzn.to/3zce1Au

Single Piping bag from Weetiee: https://amzn.to/3vb8iYt

Grater from Microplane: https://amzn.to/3wm7tNG

IR Thermometer from Etekcity: https://amzn.to/3gnVEjn

Candy Thermometer from Brapilot: https://amzn.to/3AhVrH8

Immersion Blender from All Clad: https://amzn.to/2UruEsx

Chocolate Refiner from SS Premier: https://amzn.to/3ug5qwL

Colors

Chef Rubber, white (other colors available): https://amzn.to/3cQvXHt

Roxy & Rich, purple (other colors available): https://amzn.to/35zD5nn

Polycarbonate Molds

Sphere: https://amzn.to/2TOxDdW

Books

Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook

Stephen T Beckett, The Science of Chocolate

Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate

Video Making Tools and Equipment

Olympus OM-D E-M1 Mark II : https://amzn.to/3vfSt2C

Ring Light with Tripod: https://amzn.to/3pEVWH3

Angela PfleidererOctober 12, 2023