Delartful Delights

Hi everyone, I'm very new to making chocolates, and have had pretty good success in the past. Apart from these heart chocolates. I am wondering why it looks like little chips are out of the chocolate shells???? It's the first time I have used the mould, polished it before I used it... I dusted the moulds with the red dust first - and it looks like the dust have been left in the moulds where it looks like the chocolates are chipped Any ideas on why this might have happened? Thanks so much in advance, Danni

Hi Everyone, Being a complete newbie to chocolate making, I'm not sure which dark Callebaut chocolate to purchase?? The 53% or the 70%?? I'm guessing one is more bitter than the other? Which do you prefer? Is one easier to temper than the other one???? I'm a newbie, so the easier the better, but on the other hand, I want TOP tasting chocolates. Also, what does everyone feel about the Lindt couverture chocolate that you can purchase? Any good? How does it compare to Callebaut? Unfortunately, I'm not in the position to try both chocolates before making a purchase, and my bank balance is dwindling down at an alarming rate (but so much fun!) I look forward to reading everyone's opinions and advice. Again, I am SO thankful for such a wonderful resource - I've spent many hours going through previous topics. Thanks! Danni

Hi Everyone, I've been through the forum with a fine tooth comb (Love it! I have learnt so much!) and haven't found the answer to my question. So, I thought I'd post here to find out. I'm wondering what the minimum amount of chocolate needed for the 6kg tank?? I am in the proccess of gathering supplies, and the last thing I want to do is purchase too little chocolate. Many thanks! Danni

Yes, I am referring to the cocoa butter sprays. My chocolatier friend mentioned the Cocoa butter Sprays, and said he uses them instead of using an air brush. So, I just wondered what everyone thinks of his product and how it compares to actually air brushing the normal cocoa butters. https://www.shopchefrubber.com/home.php?cat=1151 Thanks!

Hi Everyone, I'm wondering what you all think of the Cocoa Butter Sprays that you can purchase from Chef Rubber etc? Are they any good? I'm thinking of using them in place of an airbrush to colour my Chocolate Moulds. Would you get a similar effect? Does anyone have any photos of chocolates made using this product? I'm new to chocolate making, and am in the process of collecting supplies, to start making them. (Not quite a chocolate virgin as I took a basic class LOL) Thanks so much for any advice and opinions, Danni

Hi Everyone, I really want to place an order for some Chocolate Transfer Sheets from PCB. I'm in Australia, and I'm concerned about them melting on the way here. Has anyone had any experience with them melting? It's not very hot here yet, however the delivery vans can get very hot. I'd just hate to pay out all the money and have them melt before they get here. Has anyone had any experience in having them shipped? I've looked at their webpage, and they have no info on warm weather shipping or policies. Thanks in advance - I'm new here, I just LOVE this site! Danni