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handling chocolate
March 27, 2006
5:29 pm
chokolaj24
Milwaukee, USA
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Forum Posts: 7
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February 15, 2006
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We are in the process of creating a chocolate product line and since we are starting small, we are finding ways to make the chocolates ourselves. They are molded and we need to apply a graphic element (think in terms of the transfer sheets seen out there or edible paint) to them after they have formed. This requires handling the chocolate (we can't do anything by machine since it's just not feesible at this time). The problem we are running into is fingerprints and losing the sheen of the chocolate. Does anyone have a suggestion as to how we can go about applying the graphic element?

If there are any sources you may have in regards to starting a chocolate business or simply advice, please drop a note. Thanks!

March 27, 2006
6:42 pm
Sebastian
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September 30, 2004
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magnetic moulds? thin layer of chocolate poured over the transfer sheet, then cut into squared and affixed to the top of the center? wearing cotton gloves when touching the pieces?

March 27, 2006
6:47 pm
chokolaj24
Milwaukee, USA
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February 15, 2006
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I forgot to mention also that the molded surface is not flat, yet another challenge. :)

Also, I am unfamiliar with the magnetic moulds you speak of, Sebastian, could you elaborate please? Thanks!

March 28, 2006
2:35 am
Sebastian
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September 30, 2004
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magnetic moulds are those that are designed for the use of texture sheets or transfer sheets - they are a two part mould, held together via magnets, that allow for a sheet to be inserted to transfer a design to the product. i think jb prince has a good selection, but there are lots of places to buy them. most of them (if not all...) will have flat surfaces, not round.. average price is about 45 dollars...

March 28, 2006
4:32 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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First, my suggestion is handling the chocolate as little as possible, and if it's necessary I find latex gloves work the best, but also be sure the choc. is completely set and in a cool environment so you have a completely set 'surface' to work on, second, another option that you have probably already thought of is to "garnish" the chocolate prior to putting in the mold by either striping the chocolate or painting, or whatever graphics, in the mold first, setting, then filling with chocolate, etc., once you pop it out wala, your chocolate is decorated. Hope that helps.
JoAnne

Keep it Sweet!

Keep it Sweet!

handling chocolate | Techniques | Forum