keychris

I guess pipe in white, then toothpick through it. definitely not a professional look to my eyes though - I've made worse though

Thanks @ElsieD!

I would prefer an EZtemper, if I say so on my instagram can I get one sent down under

Practically bread

I posted something about it looking like an eztemper and the comment seems to have disappeared!

Looks like a ripoff @Kerry Beal!

I would seriously doubt that's sprayed. I'd do that by finger application.

How long is the time frame that is needed to hold their colour under lights (i.e. what amount of time is "not the best")? What is that relative to the shelf life / turn around time of the products you're producing? It might be a non-issue if those two times are the same

My preference is for the top one, but that's what I always had as a kid. I assume that's no gelatin because that's how mine turns out without gelatin

Your external chocolate is contracting and squeezing the filling, putting pressure on the weak point as described by @artiesel. Would it be possible to try using the same ganache into pre-made truffle shells and then enrobing those to see if you get the same problem?

Fondant icing with invertase.

my HVLP gun does spatter very nicely, you just turn a dial all the way to the opposite end from fine spray and voila, spatter! PS @RajalaMats you're obsessed with that tiny bit of chocolate down the edge that no-one else will notice

I'm a fan of the Felchlin 88%, but almost every non-chocolate obsessed person I've given some to taste has not liked it ("It's too dark")

It's a very common issue with round moulds. You get even contraction in all directions, so there's space there for the chocolate to get in. You could fix it by trying to stop the chocolate contract as much, but then it wouldn't release from the mould You already posted a pic from Melissa Copel - if someone like that still gets it, I don't think it's worth worrying about

if you're storing all the stuff in there... outside... why not just spray it outside without the box?

chocolate bullets are (apparently) an Australian confectionery. A small licorice tube coated in chocolate. They're freakin delicious.

I understand the principle, but I'm not seeing the results in the pictures up there!

can someone tell me what the difference between this and honeycomb is? I don't see how the gelatin is doing anything for the structure of this, either. Has anyone made the same recipe with and without it to see? for what I'd call honeycomb, I just cook my sugar/water/glucose syrup/honey to 155C then dump in the baking soda, whisk, onto tray, cool. No problems

Powder or liquid? solid lecithin is very hard to dissolve iirc. Even with lecithin in it, you'll still need to stir the bejeezus out of it to make the emulsion!

nice work @minas6907! To be honest, looking at all your other amazing work I'm pretty surprised it took you this long to get into spraying cocoa butter!

I like the peace sign he's pulling in the reflection

I'm not sure, I've never weighed my moulds after spraying to find out, but that would be an interesting thing to know. I would guess that it's a less than a couple of teaspoons.

heating prior to capping won't stop that issue, because the chocolate has already contracted. If you heat it so much that it re-expands, you'll break it out of temper. It's more noticeable on circular shapes because you get an even contraction in all directions.

I do mine out the back door of my laundry The side of my house is covered with little coloured blotches of cocoa butter where I spray the gun to check the cocoa butter