RobertM

Well, I’m reminded of a comment that Chocolot has said several times, and I paraphrase: once you think you know what you’re doing, Chocolate will do something just to let you know who’s boss. you should plan on tempering the colored cocoa butter (CCB) prior to using, anytime, any day, you plan on using. Always start with the basics. is there a way to be “sure that when you paint a mold....”? That is the million dollar question for sure. I don’t believe there exists a way that will guarantee you success every time with CCB, but, there are methodologies that will help you. These are things, steps I do, and my success rate is fairly high temper your cocoa butter use clean, polished molds apply decoration allow CCB to crystallize in mold prior to shelling shell, fill and cap per usual unmold but step 3 is critical, as there are many ways to apply CCB, i.e. paintbrush, cotton swab, finger, airbrush, toothbrush, etc,

Chocolot - absolutely Beautiful!

Having an EZTemper when I was starting out would have literally saved me thousands of dollars, it’s an invaluable piece of equipment. There are many, many wonderful and talented people here on eG, and they are more than willing to share their knowledge and expertise. Being here on eG gives a user (new or experienced) the ability to network. Regardless of how much experience one has, Chocolate will always rise up, smack you in the face, just to remind you that you should remain humble. If you can, get to an eG Workshop. You are never going to match the ability to surround yourself with people like Kerry and Chocolot, for the cost. Never.

If you do a search on eBay, there were several molds for sale, I just picked one as a means to suggest eBay....

eBay? https://www.ebay.com/itm/DIY-Silicone-Mini-Heart-Shaped-Chocolate-Sugar-Mould-Cake-Pudding-Mold-Bake-Tool/371874667747?hash=item5695751ce3:g:sXMAAOSwfVpYrkmo

You convinced me....just went on Amazon to buy a Kindle version. But, all it says is download a sample......?

Thank You so much!

Duvel, this looks wonderful! I MUST Do a recipe search, right.....NOW! unless you care to share.....

It would be far more expensive, but, wouldn’t coca butter work as well?

I would take a heat gun (hair dryer) to it and gently heat it, then wipe out the inside with a soft microfiber cloth or cotton swap/ball. Then some alcohol.

IR thermometer here as well! As for tempering, if I’m working out of a mol d’art, or other melter, (even the microwave), I rely on my EZTemper to bring me quickly tempered chocolate to work with. (I LOVE that piece of equipment). Gone are my days of being able to pull tempered chocolate out of my NovaChoc.....

Rarerollingobject......consider me IMPRESSED! Quite the show stopper!

Kasia -the Gingerbread looks awesome!

I would suggest that you’re filling your molds to full with your center. Back off filling so full and try recapping again.

Patris...I’m impressed! Sounds like a great weekend, resulting in lots of goodies, memories, laughter and more....

Going to a Christmas Party tonight, made this Caramel and Chocolate Chunk Tart

A pecan mule?

Living vicariously through you this weekend! Alcohol or no.....

What Chocolot said......

Yes....for about 2 hours

This is a Cranberry Pudding. No photo of the Butter Sauce. Not a very “pretty” thing, but, oh so delicious

Have a wonderful and successful trip

I made cookies a size smaller than the mould I was using. Would “paint” them with cocoa butter. I would decorate the mould; shell it; pipe in my marshmallow; then insert the cookie and cap the piece. Prior to piping the marshmallow, I took a torch to it and toasted it to give it that “s’mores” flavor.

Jim, you have to coat the cookie with cocoa butter. That keeps the water migration from the marshmallow to the cookie at a minimum. Think of the famous cookie with caramel and chocolate....same principle. If you don’t coat the cookie, it will absorb moisture from the marshmallow and become very soft. Not the texture you’re looking for. for my version of the (famous)cookie, I make a shortbread cookie, coat it with melted cocoa butter, add the caramel layer and then enrobe in chocolate!

Jim....nothing says we couldn’t work on this in Niagra in May! Sounds like a fun thing to experiment with. i previously made a s’mores piece with a piped marshmallow followed by a cookie. As you say, it’s labor intensive. Perhaps I should have done something like that when I had the enrober....?? Oh well.....