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

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

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

http://www.tammystastings.com

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-)

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!