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May 1, 2006
11:01 pm
New Member
Forum Posts: 2
Member Since:
May 1, 2006

Just bought the rev2 and am finding that when i use it for moulded chocolates I dont get a great finnish, lines and bubbles on my chocs[:(][?]. Seems better for dipped truffles.

Any tips would be greatfully recieved[:)][;)]


May 2, 2006
4:55 am
Melbourne, Australia
Forum Posts: 199
Member Since:
October 20, 2005

Air bubbles in moulded chocolates can be negated by filling the mould with chocolate and then banging it against a table-top 10-15 times to release the air (easier if you have the polycarbonate moulds as they are hardier and can be banged around a little).