3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
Chocolate dispenser (into molds)
December 5, 2005
6:10 pm
gerrypez
Member
Forum Posts: 20
Member Since:
October 24, 2005
Offline

Hi,

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!)

Thanks.

Gerry

December 5, 2005
9:01 pm
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline

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.

December 8, 2005
2:09 am
gerrypez
Member
Forum Posts: 20
Member Since:
October 24, 2005
Offline

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….