Lior

After they are in the oven you canlet them cool down and then fill? Or would the cooling down be slow and create agood environment for something to grow? Or not? Thanks!

Hmmmm!! Gimme some!!!! I want to bite the computer screen!!

Thanks- I guess I need to do the dishwasher cycle!

Hi. I want to purchase brand new jars from a jar place. Do I need to sterilize first? And if so, just in boiling water for 2 minutes? Does anyone do this or know? It is for a nutella like spread. Thanks!

I put the molds standing up on their sides and the fan blew at their undersides... I guess it may be the molds. Annoying anyway! Thanks for the input!

Well we don't have thanksgiving here, but everything you made makes me want to celebrate also!! Everything looks so lovely especially the chocolate caramel nut tart! Enjoy your Thanksgiving!

Oh dear! I just finished doing the 5 moulds of 6 bars each and every single one had an imperfection. I don't think it could be me ruining every bar! I carefully examined the molds and I see tiny swirls or lines here and there embedded into the polycarb but no marks that would explain the "smudges" I cooled with a fan blowing to lower the temp a bit and expediate the cooling. I watched the backs to see the chocoalte shrink away, and the last part to shrink was towards the center, as expected, and where most of the smudges are. But there are also other weird markings. I wrote to them at chocolatform srl and I hope they can somehoe help me. Bye for now! Lior

Well it could be, but it is always in the same spots, but I will take note of this tomorrow. Since I had colored ccb I did not/could not warm the molds up. It drives me crazy when things don't come out perfectly. Perhaps my ambient temp is a bit too warm? Well thanks, I will try it all come a new day!!

I assume they are the same. No, the marks are not in the same place. A little scratch here, a blemish there... I wish I checked them carefully when they arrived! A thing we should always do!! I will try a bit of cocoa butter tomorrow... I wonder if anyone else has this problem with these molds... I will let yiu know if I have any results!

Hi. I have 5 like that and each one has something. I don't know if I did it or if it came like that. I am generally very careful with the care of my molds, but who knows? Oh, and if I put some cacao butter on a cloth, it is melted c.b. ?? Thanks

Thanks for responding! You always help!! When I look at the mold I sometimes see what looks like a thumb smudge or thumb print and I shine it away, but it always shows up on the chocolate!! I tried putting some cacao butter on but it came out whitish- shouldn't it come out clear? Any tips on the cocoa butter colors? Well thanks for now.

Here are real close close ups: Thanks again

Well most of you who started this topic must be perfect by now, as the pictures were already great when posted. I hope I will get to that point one day. Right now I am feeling frustrated! I worked with colored cocoa butter-natural ones from Chefrubber. I mostly melted it, and then mixed till I thought it was ok. Kind of thick but liquidy mostly. Some got left in the mould, but I think the chocolate looks okay - I want to know your expert opinions.... scary as it is... Also, no matter what I do, I always get the same dull shapes on the bars, same bars same place. I try cooling slower, quicker, shining it, washing it, nothing helps. Do you know what else I can do? Perhaps my moulds are not good? It doesn't always look so obvious as in the photo - it all depends on the lighting, but it is there! Thanks for any help, I have a festival coming up and it is my first... edited cause I forgot the pictures!! Thanks

Thanks!! The sprinkles looked golden...!

Gorgeous! What sprinkles did you you on the snow flake one? And where can I get the Hungarian recipe? My father in law is originally from Hungary (holocaust survivor) and lately is doing a lot of talk about the foods he remembers. I thought perhaps I could surprise him and make this-which I assume he would be familiar with. Perhaps if I google it I could probably find a recipe also. I always love looking at your desserts- they are so perfect! Your friends are so lucky-why don't I have a friend like you here?!!

I will make it!! Thanks

It looks delicious!!! Do you have a recipe to share?? Yummy!!

Looks good. Can you give us details? ← Sure. It is made of broken up petit beurre biscuits - do you get them? You wet them with wine,cognac and turkish coffe and then add a chocolate cream and all gets covered in the same choc cream.

Nothing as artistic as all of yours, but yummy anyway...! A favorite in my house- no bake, fridge biscuit cake and a slice :

Hello. Could you share your rice flour recipe with me? It is gluten free if there is no wheat flour and that would interest me immensely!! Thanks!

Hi! Well I am stubborn about getting things just right, I know... I do know my altitude and I realize the changing factors issue of course, but I had no idea where my thermometer stands and wanted to know more or less how far off it was. I have tempered chocolate by hand for two years, with no problems. As of late I am having trouble with the Callebaut milk choc. I usually use Fruibel. And my melters are new and I wanted to use various methods for experimentation, because I want to be able to have that know - how at the snap of a finger-to really get to know the chocolate. Well I guess I can deal with it from here on, thanks to all for the ideas, input and direction.

Oh oh! watch out for the ho ho!! (couldn't resist) Yes, the package looks vaguely familiar! Thank you!!!

Oh! you are introducing me to many curious things!! Now I will have to work this one out!! Any leads?

Sounds, well, like perhaps the homemade version may be okay... Is it eaten on christmas- a christmas thing as in Ho-ho?

Oh, little broken caramelized pieces of brasilian nuts