gfron1

What if...they fill the cap and as it firms up but is still wet, set it on the mold which would make it adhere and then easier to remove the cap from the chocolate.

If I"m understanding your question correctly, you would add more colorant to the cocoa butter if you want a more solid color. If you are not mixing your own colors, you could also spray the color first, then spray white behind it.

I wonder if they made a mold of the bottle cap or just used a bottle cap

I've definitely settled into a very solid ritual. 1. Room to 18/19º 2. Mounted heat gun next to my spray box on low 3. Spray the hot air through my gravity feed cup onto the inside of my write (think testing baby milk bottle), and as soon as I feel it on my wrist I hit the nozzle briefly (1 second) 4. Loosen then adjust the needle front and back a few times just to make sure everything is clear, then settle it pretty far back and lock it back in 5. One more quick hit of warm air through the cup onto my write. 6. Load it up and spray. And yes, I never use the tip since I'm not doing any precision work. (lines, etc)

Honestly though, you go through so little. You know I'm mixing my own now which really cuts back on costs, but also I've realized that if I cap my airgun gravity feed bowl I used about a third of what I was using with no cap. I'm sure it has to do with airflow.

A few of my latest. Blueberry with sheep's yogurt and granola crunch; Cinnamon, honey & chartreuse; and House roasted Rwandan espresso, passion fruit ganache, passion fruit caramel. My run at the dendritic effect. Need to keep playing with it but still cool. I'm already for a winter 'frost on windshield' chocolate.

You hardly need to worry. These are as perfect as anything we've seen here! Great job.

Dave Hardy isn't right there but might be an option - Black Mesa Ranch in Snowflake, AZ. When I lived next door XO was doing the best technical work, but that's been two years.

I think the light, as I said, and Pixel's amazing camera.

I wish. I am still playing with the various aspects, but yes that was supposed to be the eye. I had to really do the close up to make it show - from a distance the effect is lost. And Yes, @Rajala those are without filter - I'm blessed with a north facing window at my shop.

Pretty pictures

That's an interesting idea. Or modelllng clay - the stuff that gets hard.

ahhh...a solid chocolate mold made from the same cavity. You used white...dark for a harder material possibly?

So creating suction...I'm guessing this is not the baking soda method then. In the video in that link she says with much exuberance - glass works better than plexiglass. That's interesting considering we use polycarb which is much closer to plexiglass than glass.

Here two more examples posted recently

a whole bunch of people have already replicated it. I'm trying to chase it down on Instagram again - folks who are likely to share the technique.

So before this fad comes and goes... Did we ever hear how this is done? Wasn't this something to do with baking soda?

They weren't. In fact, they were a bit thicker than normal. I'm glad I'm not crazy for not knowing what happened.

Heat to 50º add colors Stick blend Strain or not (if you do a good job of blending its not an issue) 5% for most colors 10% for mettalics 10-15% for white

No. These didn't spend any time in the fridge. I keep my room colder than most (19º) but that's a far cry from my fridge.

I think I got us a venue with a chef who just got a new Selmi and enrober! Fingers crossed.

Yes and yes in my instance. Why and more importantly how?

Curious case that I could use some help with. So, I was getting ready to fill a decorated mold, and accidentally filled an empty mold (don't know where my mind was). The mold was clean - I had just washed, alcoholed and re-wiped with a dry new cosmetic pad. It was clean and dry. For sure. Realizing what I had done I ploughed ahead and filled it (cardamom caramel and Rawandan espresso ganache). When I popped them out, they released immediately and had an appropriate shine - the temper was spot on...so was the other decorated tray which came from the same piping bag. I don't do plain brown chocolates so I went for the save by doing a gold luster white chocolate button and texture sheet. But here's the thing...they're sticky. Every one of them.There's no seepage. They're completely solid and crisp (I ate one to perform r&d). My kitchen runs a dehumidifier 24/7 at is holding steady at 35% like it always does. So what do you think happened? Why would the exterior be sticky?

While type of mushroom can have an effect on sensitive stomachs the issue is more cultivated versus wild. Wild mushrooms of all sorts have the potential and likelihood of parasites and an unidentified gastrointestinal toxin. Both are largely cooked out with heat.

I understand the fears but I'll trust my control of the situation over all of the unknown possibilities any day. The bigger picture is that a publisher released a book without checking its material. My publisher had a few safeguards in place with a variety of expert eyes, and even then we pulled some ingredients that could be potentially risky.