Becky R

These almonds are really hard, but with a bit of coconut oil and some celtic salt, it did make them into butter! There are very small bits of texture left, but it could be used as a filling for sure. The 'spread' mode runs for 45 seconds. I did four consecutive sessions and did smell the unit heating a little bit, but it didn't harm it. This just wouldn't work for huge quantities. For the hobbyist like me though who might do a maximum of two molds of the same type, it would be fine.

In one of the videos I watched, Chef Rubber had suggested just melting their colored butters halfway and then shaking them to keep the temper. @Jim D.was kind enough to share with me how he stored his colors, so I bought small canning jars with airtight lids (slightly different than what he told me he used). When I want to use a color for airbrushing, I simply hit the top with my heat gun, then swirl it around to pick up some of the cocoa butter from below. I then just pour it into my airbrush that I've warmed with the gun, and off I go. I also just pour the color into a pallet if I'm manually painting molds. Haven't had any issues and this system sure is easier for me than dealing with plastic bottles that can melt if you're not careful. (Ask me how I know....)

Welcome! I hope it works for you. I've enjoyed mine!

Beautiful!

I used regular, salted butter and it stayed super crunchy... at least, for now. Shelf life issues are things I still need to learn about....

No, I"ll try that next. I used Pisti. It has a nice flavor...

Do you toast your Kataifi? I'm amazed at everything you can get into a bon bon.

Not perfect... I have some air bubble issues since it's harder to thump these flimsy molds.. but they will serve the purpose I needed them for. Little gifts!

Has anyone made Dubai bars yet? Today is my first try! The filling doesn't look particularly appealing but it's actually really good and CRUNCHY! I'm not sure how these silicone molds are going to do with the colored cocoa butter spray, but they were all I could find that made smaller bars for gift giving. I did a poly mold as well, but those bars are large enough that I think I'd be ill if I ate an entire one. I had so much Kataifi left over that in addition to this pistachio cream version, I decided to try combining it with Nutella as well. I'll share pics if unmolding isn't a disaster!

To kind of document what I learned from Chef Rubber after a LONG time on the phone... while this set is printed on 1.75 perforated squares, the actual image is around 1.1 inches according to the gal who I spoke with. This is the kind of detail that would be ever so helpful to include on their site so you have a clue what molds will work!!

Thank you. I grabbed a few that will hopefully work!

Thank you! That is what I suspected, but was kind of hoping there was an easier way then having to handle each one!

I'm a lot happier with how the silver bells turned out this year! Last year I tried to do 'silver' CR CB, but this year, Monegasque Luster Dust (my edit is that I just realized that this batch was made from their white dust, not their silver) and an extremely light mist of PME Edible Pastry glaze did the trick. They feel good in your hand, and the edible dust is sealed in. Sure beats the color of the package above....

Is this an enrobed piece that these are displayed on, or is there a magnetic mold this shape? One or more of you experts must know. Thanks in advance! https://shop.chefrubber.com/item/901374S/12-Days-Of-Christmas/