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9:56 am
February 20, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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Hi,
I’ve accepted a commission for chocolate bi-planes and I’m experimenting with the best way to achieve nice flat wings with good shine. I’m currently spreading tempered choc onto pre-cut acetate to create the shapes I need, but they have a tendancy to curl slightly as they dry.
Can anyone enlighten me on the best way to get a really flat piece.
Thanks.
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1:53 pm
February 20, 2008
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jc
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manchester, United Kingdom
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posts 18
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Hi Gracie
Once you have spread the chocolate flat and it has started to set cover with plastic and put some weight on top and leave to set fully this will stop it from curling
good luck
john
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2:10 pm
February 20, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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Thanks John…how’s life on the dark side?!
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10:19 pm
February 20, 2008
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gap
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Melbourne, Australia
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posts 199
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In terms of “weight” referred to by JC, I use a baking tray
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8:24 pm
February 22, 2008
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jc
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manchester, United Kingdom
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posts 18
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Thank you gap I some times assume that people would know what I mean by weight,
The dark side is very good thanks Gracie not as bad as people make out
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5:36 pm
March 10, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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Thanks for the advice. In the end they still had a slight curve, but the pilot client assured me that wings are never straight anyway! It was hard to get a decent photo due to the appalling wallpaper! photo here…
http://lickthespoon.co.uk/products.asp?cat=12
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