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Re: Molding chocolate

Name: Gerard
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Comments

Proper curls are best done with tempered chocolate while its still setting up but you can do decent ones with a 10lb block of choc and a knife, it really depends on having the block around 80F, it takes a long time to get the choc up to that temp though. You'd learn a lot and save a ton of money if you get a professional pastry/choc book, don't bother with amateur chef books, they don't know anything. Theres a book available by a well known author who asked me to teach her everythoing I know about choc, she doesn't know and I didn't go along. The French series (4 books) by herme'/escoffier are very good and show how its done.