October 24, 2005
Does anyone have a good idea/source for a chocolate dispenser. Kind of a syring thing, preferable with a measured amount. I'm not sure if that is what it is called, but it would be the thing to transfer melted tempered chocolate into a mold. (Boy, was using a spoon messy!)
September 30, 2004
Get your credit card ready. You're looking for a depositor, Hacos has one (http://www.hacos.com/htmlsite/.....hines.html), but they're pricey..if you were using a spoon before, my guess is that these may be a bit out of your league for the time being. Alternatively, you may consider plastic, disposable pastry bags, which are available from a number of pastry stores online, and are very convenient. I use them all the time for centers. If you're just making solid moulded chocolate, i'd simply pour your melted chocolate on top of the mould, bang it 10 times on the counter to get rid of air bubbles, then use a long metal spatula to scrape the excess off the top of the mould back into your melting pot.
October 24, 2005
Thanks sebastian. I've been making chocolate with my daughters and we are having great fun.
For dispensing, I tried a baster today, and that failed miserably, because it clogged right away. I may try the disposable pastry bag next. Some day, the Hacos!
I'll take any other tips for pouring/dispensing tempered chocolate into molds....
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