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10:35 am
January 3, 2007
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choccywoccydoodaa
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posts 16
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Can someone help put me in the picture?
Just starting out. What is the simplest and most effective way of transferring tempered chocolate from the tempering machine to fill chocolate moulds?
Any help appreciated.
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12:05 pm
January 3, 2007
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Sebastian
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posts 430
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The simplest? a cup or a small aluminum pot. when i’m doing small amounts, i almost always use an aluminum pot, but i’m not using a melter like a hilliard or something. if you are using one of those, perhaps a cup would be better – that way you could dip the cup, pour it out over the moulud directly above the bowl, then use an offset spatula to scrape it clean.. i’m sure others will have suggestions as well
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12:11 pm
January 3, 2007
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choccywoccydoodaa
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posts 16
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Thanks for that Sebastian.
In fact I’ve just been speaking to a chocolate supplier who suggested the following, which may be of some use to someone else in my position:
If you buy a plastic funnel with the right sized nozzle you can use the handle end of a wooden spoon to act as a tap when you lift it up and down in the nozzle of the funnel. Sounds cheap and cheerful but it may just work!
Simon
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5:49 pm
January 3, 2007
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Sebastian
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posts 430
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It’ll certainly work – i find it to slow for my tastes though..
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7:53 pm
January 3, 2007
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aguynamedrobert
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California, USA
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posts 256
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I have seen that used a lot as well. You can also get a professional device that works the same….
Are you filling molds FULL of chocolate or just hollow shells to make “Boxed chocolates”?
There are multiple ways for each and everyone kind of does their own thing…
If you are just filling molds full of chocolate I know a place that sells Molding syringe’s…
http://shop.chocolatealchemy.com/products/molding-syringe
I often use a ladel…there are multiple ways…but there are two…
Robert
http://www.chocolateguild.com
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Some Chocolate Guy
http://www.chocolateguild.com
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9:31 pm
January 3, 2007
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gap
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Melbourne, Australia
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posts 199
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A ladle is my method – a big ladle so that it only takes one or two turns to fill the moulds.
Sebastian – do you use an aluminium cup for a particular reason or just because its close [:)]? I’ve often wondered if using a plastic ladle like I do affects the temper of the chocolate as I ladle it in. Does anyone have any thoughts on what is the best “material” to be transporting the tempered choc to the moulds? – ie., something plastic or aluminium or otherwise?
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10:41 pm
January 3, 2007
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aguynamedrobert
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California, USA
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posts 256
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I’m not sure of the best material to use but I would say to have the best results to have the ladle at the same temp as the chocolate. So basically not hot right out of the dishwasher or cold for some reason…that would be the most important thing…
Robert
http://www.chocolateguild.com
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Some Chocolate Guy
http://www.chocolateguild.com
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12:48 am
January 4, 2007
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Sebastian
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posts 430
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I use an aluminum pot because that’s what i prefer to temper small amounts in – it’s got great thermal conductivity, so the heat transfer is very nice. I’m guessing that the plastic cup you’re working with is pretty small (holds less than 1/2 lb, probably much less), so the time spent filling the moulds is very small. I wouldn’t think it would affect tempmer much at all..
some people use pastry bags filled with tempered chocolate to fill cavities. it’s all personal preference.
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3:57 pm
January 4, 2007
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wrks4choc
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Hopewell Junction, USA
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posts 82
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I would be afraid to use an aluminum pot as to some of the material coming off in the chocolate. I use a stainless ladle and ladle it on to the mold and dump out the excess or a rubber spatuala for small amounts. If I need to pour larger amounts I use a plastic measuring pitcher seems to work just fine and I never have a problem with it knocking out of temper!
Keep it Sweet!
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5:28 pm
January 4, 2007
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Sebastian
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posts 430
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Have you had experiences with aluminum causing problems? I can’t think of a time where that’s been an issue for me….
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6:40 pm
January 4, 2007
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Ilana
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Israel
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posts 155
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I also use stainless steel bowl and ladle and silicone spatula. I was wondering though, would it be less “messy” to use one of those special funnels? How do they work, does anyone know? Also, does anyone want to share a list of must haves in terms of equipment for a very small business? Maybe there is something I do not know about or isn’t available here, and in April I can get it/them in the states. Well, thanks!
Ilana
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Ilana Bar-Hai
www.ganache.co.il
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8:25 pm
January 4, 2007
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aguynamedrobert
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California, USA
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Member
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posts 256
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Usually those funnels are used for making things like clusters and turtles…not for filling molds…as far as I have used and seen at least. I guess you could do it but I think there are better ways to fill molds…
Robert
http://www.chocolateguild.com
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Some Chocolate Guy
http://www.chocolateguild.com
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9:25 pm
January 4, 2007
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Ilana
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Israel
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posts 155
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Okay, so besides the ladle and spatula, and piping bag, what else is good?
Do you have suggestions on equipment? If you do not feel like getting into the list it is okay, I understand!
Thanks,
Ilana
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Ilana Bar-Hai
www.ganache.co.il
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1:23 pm
January 5, 2007
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wrks4choc
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Hopewell Junction, USA
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posts 82
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Ilana;
It all depends on exactly what you are making, if you are making molded truffles, and you are starting out extremely small (double-boiler method) then you might want to just use a ladle, pour the chocolate into the molds, dump it out back into your bowl, and scrape it clean with either a bench scraper or an off set spatula, allow to set, pipe in truffle filling with either a piping bag, plastic squirt bottle or funnel, allow to set, then top with your chocolate and scrape clean, that’s really it. That is what most of us do, it’s as simple as that, if you are doing larger batches there are some items you could purchase to do multiple amounts faster, but really it’s still basically the same concept. All you need is the molds, ladle, piping bags, and a spatula, then you build up from there. I hope this helps, good luck!
Keep it Sweet!
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9:42 pm
January 6, 2007
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Ilana
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Israel
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posts 155
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Hi! Well thanks!! I have purchased a temperer (X3210) and that is how I do it, exactly. Ladle, pour out, scrape, etc… I also do truffles – by hand, and other creative items such as bark, coated things etc… Well if there is any fabulous piece of equipment, let me know! What about caramel rulers? How do they work exactly? And frames? This is what I do not know… Keep it bittersweet!
Ilana
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Ilana Bar-Hai
www.ganache.co.il
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