cwant
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Posts posted by cwant
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Well, I picked up some plastic bolts and wing nuts from Home Depot and they seem to hold the two halves together fairly well, but I now have additional challenges ...
One pushes on the projection and it drops inside to make a small filling hole. Filling this mold is a matter of filling the bottom half to a certain level, cliping on the top and spinning it.I've been trying this, but I find the chocolate sets pretty quickly and I don't get a very even coverage of the shells (sometimes it sets so quickly that it doesn't cover the entire shell). Even vigourously shaking the molds doesn't seem to move the chocolate. I'm considering filling the two halves separately, dumping the excess, and trying to put the halves together before they set (and hopefully without losing too much chocolate from the top half).
Does anybody have any other advice on a good way to ensure the mold produces nice shells?
Cheers,
Chris
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Chopsticks through the holes is a good way. They do make mold clips for them but they are a bear to use. Let me know if you want a couple - I bought a bunch and never use them.
Thanks very much Kerry, I'll try the chopsticks. One other idea I had was to use some plastic screws and washers to align and seal the two halves together, but that sounds like too much work to do while the chocolate is setting.
Thank you for the kind offer of the clips! I'll try a few things and if I don't have any luck I might take you up on that.
Best regards,
Chris
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I had asked for a model that has a dimple molded into it:
http://www.chocolat-chocolat.com/c210036p16408423.2.html
One pushes on the projection and it drops inside to make a small filling hole. Filling this mold is a matter of filling the bottom half to a certain level, cliping on the top and spinning it.
Hi there,
I've just purchased that exact double mold with the dimple, and I'm not sure how to fasten the two parts together for use (it has no magnets). Can somebody familiar with that mold recommend a way to keep the two halves attached and properly aligned?
Best Regards,
Chris
Chocolate Sphere Molds
in Pastry & Baking
Posted
Thanks John, I'll give it a try (although yeah, the thought of de-tempering the chocolate is a bit intimidating).
Cheers,
Chris