Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search

— Forum Scope —

  

— Match —

   

— Forum Options —

   

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
layering colours of chocolate on moulds
April 25, 2008
9:40 pm
miss coco
coleraine, United Kingdom
Member
Forum Posts: 57
Member Since:
March 3, 2008
Offline

i have a pyramid chocolate mould which i was wanting to produce a white chocolate tip on, followed by a milk chocolate stripe then a dark one at the bottom. has anyone got any idea how to do this? the mould produces about 24 chocolates.

any information is much appreciated

miss coco

April 27, 2008
10:22 pm
gap
Melbourne, Australia
Member
Forum Posts: 199
Member Since:
October 20, 2005
Offline

Use baking paper to make a small piping bag and then just pipe in the first colour (eg., white choc onto the tip of the pyramids). Let it set. The pipe the second colour (eg., milk stripe). Let it set. Then finish the moulding (eg., with dark).

April 29, 2008
7:21 pm
miss coco
coleraine, United Kingdom
Member
Forum Posts: 57
Member Since:
March 3, 2008
Offline

thanks gap,

i forgot to say that i need them to remain hollow to allow me to fill with ganache. any idea how i could do that?

miss coco

April 29, 2008
11:18 pm
gap
Melbourne, Australia
Member
Forum Posts: 199
Member Since:
October 20, 2005
Offline

Sorry, my directions were for hollow shells. Just pipe whatever colours you want into the mould and then create the shells as you normally would.

April 30, 2008
1:22 am
tammylc
Ann Arbor, USA
Member
Forum Posts: 23
Member Since:
March 2, 2007
Offline

You could use a brush to carefully paint a layer of each color on, then mold as usual.

http://www.tammystastings.com

www.tammystastings.com
May 4, 2008
10:45 pm
miss coco
coleraine, United Kingdom
Member
Forum Posts: 57
Member Since:
March 3, 2008
Offline

hi gap, when making hollow shells i have to pour the chocolate back out. how then is it possible to get the required effect??

miss coco

May 5, 2008
2:30 pm
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline

i imagine the white tip is just the very tip, so no need to remove excess white chocolate. insert a small amount at the tip of the pyramid, allow it to harden, the fill the rest of the cavity with dark, immediately turn it over to rmove the excess and create the hollow shell, allow to harden. fill with ganache, allow to harden, then back it off...

the final, and perhaps most important step, is , of course, to send me a box of whatever it is you make 8-)

May 5, 2008
3:41 pm
miss coco
coleraine, United Kingdom
Member
Forum Posts: 57
Member Since:
March 3, 2008
Offline

thank you sebastian, but what about the middle milk chocolate layer - proving impossible - but if you can find me a remedy i will certainly send you some! [:D]

miss coco

May 6, 2008
8:20 am
Gracie
Chippenham, United Kingdom
Member
Forum Posts: 88
Member Since:
June 23, 2007
Offline

Hi, I think you may have to have a solid top two layers, ie the tip in white and a layer in milk, then let it harden and create the hollow mould with the dark portion, or settle for a two tone rather than 3 colour bonbon, with a solid milk tip. You could try piping a ring of milk chocolate around the sides to leave a cavity, but I suspect the whole thing will become too complicated (air bubbles would be a problem) and when you have massive commercial success (hurrah!) you'll find the process too fiddly to be practical.If you're determined to have the three layers, maybe pipe the tip in white, add a layer of milk, and when it's set but not solid, take a blunt instrument (thinking end of a teaspoon / potato peeler rather than a baseball bat!)and with a gentle twirl, remove the inner part of the milk chocolate layer, leaving the sides intact, then mould with a nice fluid dark chocolate to get as thin a shell as possible on the rest of it.
I've just finished my new collection and having had ambitious ideas for the decor of one particular bonbon (liquorice & fennel pollen!), I ended up simplifying it...in the long run a good decision I think.
Did you get my email with the contact details for the Callebaut rep in Northern Ireland?
I'm actually pleasantly surprised with their new single origins, although some of them are as thick as tarmac!
Good luck!

May 7, 2008
7:13 pm
miss coco
coleraine, United Kingdom
Member
Forum Posts: 57
Member Since:
March 3, 2008
Offline
10

thank you gracie,

i did get your email, i'm just extremely useless at replying with any speed.

i'm actually gonna try your idea of two solid colours at the top. think it is the best idea so far and i hadnt thought of that cos i was trying to go for even width strips (which i dont really need). will let you know how i get on.

thanks again

miss coco

layering colours of chocolate on moulds | Techniques | Forum