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Re: Molding chocolate

Name: Gerard
E-Mail: jonesg2@concentric.net

Comments

Real chocolate? No coloring possible, white chocolate isn't chocolate. If you mold real choc or couverture it must be tempered to ensure the 2% shrinkage or it won't release from a mold, also it will discolor later. There are instructions on tempering on this site if you look around.

I'd advise using molding compound choc, doesn't taste as good but will save you a lot of grief, tempering is an aquired skill and must be done to perfection or it looks dreadfull. I do chocolate work almost daily but I have a machine that takes care of the tempering, I've also sprayed choc using a compressor, its very interesting work.

Regards, Gerard