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7:47 pm
April 16, 2005
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Hi, Sorry I am resurfacing after a long time. I have just got a set of two magnetic molds, which when joined make a sphere and they have a hole at one end ( to fill the ganache) I presume.
I have never used these, can any one help me with instructions please?
Are these suitable for ganache fillings or even for liquid centres?
thanx so much
10:44 pm
April 8, 2009
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How big are these moulds, and are they the knid which you attach to a spinner?
Dairy Milk is good.
6:19 am
April 16, 2005
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HI, these are the normal size polycarbonate molds, they do have some holes for a machine, but can they be used manually to create spherical shells?
would appreaciate help pls,
12:54 pm
June 11, 2007
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Hi
I think these are moulds for hollow chocolate ?
Brush/stipple a light coating onto the insides of each mould, clamp them together, fill completely with tempered chocolate through the hole, tap to remove any air bubbles, pour out excess chocolate, dont shake, and allow to set. the hole may be closed by chocolate either before setting or after.
if set corectly the whole sphere should come away neatly when you seperate the moulds.
les
5:18 am
April 16, 2005
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thanx, these r the spherical molds to create shells.
the mold supplier asked me to first fill the chocolate in the half mold which does not have the holes.then put the magnetic one on top, twirl it around and let the excess choc run out.
tried that, but this method of first coating all sides sounds more accurate. it is painful filling choc thru the holes tho, so i will aslso try filling the half mold first,
also, when the shell is set, shall we put in the filling, close the shell and then demold?. keeping hollow shells is difficult as they r so fragile.
we r getting ready shells here from cocoa barry at 35 USD per kg or 17 pounds, isnt that way too high? there are 200 shells per kg, so that is 5 gm per shell.
thanx a lot
