I was making tons of chocolates last year and have been slowly selling
off my equipment and supplies that I no longer need since other
opportunities came up and I no longer have time to devote to
chocolates.

1st Bar: 11 LBS - 5 KG Callebaut Milk Chocolate Select C823NV. Best
Before 12-12-2006 $20.00 Stored in a cool, dry place with no direct
sunlight

2nd Bar: 11 LBS - 5 KG Callebaut White Chocolate Select CW2NV. Best
Before 8-9-2006 $15.00 Stored in a cool, dry place with no direct
sunlight

I'm located in Nassau County, NY and willing to ship it within the US,
also willing to arrange local pickup. I accept Paypal for payment too.

wrote:
I was making tons of chocolates last year and have been slowly selling
off my equipment and supplies that I no longer need

Do you have any equipment left?

Hi Janet,
I have some of those polycarbonate molds left, some of which I haven't
even used and mainly in pairs of two's. I also have some of those
plastic sheets that you use to give texture to the chocolates, I can't
recall the name of the sheets off the top of my head, possibly textured
sheets? those are new and never used.

Tim


Janet Puistonen wrote:
wrote:
I was making tons of chocolates last year and have been slowly selling
off my equipment and supplies that I no longer need

Do you have any equipment left?

wrote:

Hi Janet,
I have some of those polycarbonate molds left, some of which I haven't
even used and mainly in pairs of two's. I also have some of those
plastic sheets that you use to give texture to the chocolates, I can't
recall the name of the sheets off the top of my head, possibly textured
sheets? those are new and never used.

Those are called transfer sheets.

--
Reg

Reg wrote:
wrote:

Hi Janet,
I have some of those polycarbonate molds left, some of which I
haven't even used and mainly in pairs of two's. I also have some of
those plastic sheets that you use to give texture to the chocolates,
I can't recall the name of the sheets off the top of my head,
possibly textured sheets? those are new and never used.

Those are called transfer sheets.

There is actually a difference between transfer sheets colored cocoa butter
on acetate) and texture sheets.

Janet Puistonen wrote:
Reg wrote:
wrote:

Hi Janet,
I have some of those polycarbonate molds left, some of which I
haven't even used and mainly in pairs of two's. I also have some of
those plastic sheets that you use to give texture to the chocolates,
I can't recall the name of the sheets off the top of my head,
possibly textured sheets? those are new and never used.

Those are called transfer sheets.

There is actually a difference between transfer sheets colored cocoa butter
on acetate) and texture sheets.

Good to know, yep they're the textured sheets and not the cocoa butter
design transfers.

Tim