Rajala

Well, I have to order some Valrhona to try it I guess. The best price I could find is at 60 EUR for 3 kg. Acceptable levels, but you can probably get an even better price if you know where to shop for it.

Remember that I used three colors. So it would be 3 cl in total. Or 1 fluid ounce, I guess? It's easy to clean out since it's quite large. I use a dish brush and it's all good. The HVLP have a little button that you can turn, which regulates the airflow that passes through it. I had that at almost 0.

Absolutely, I'm using this; https://www.jula.se/catalog/verktyg-och-maskiner/tryckluft/tryckluftsverktyg/fargsprutor/fargspruta-082211/ Don't be alarmed by that price. It's around $48 including taxes.

The HVLP gun used a 0.8mm nozzle. Might be good to add that as well.

@Jim D. The bars are sprayed with my HVLP gun. I just turn the dial, as Chris mention, to make sure that even though the gun is fed 30 psi (or whatever), it's nowhere near that amount that goes through it. I would say that I used maybe 1 cl per colour, and that was enough for two moulds, leaving a little bit left in the paint container. My airbrush is leaking air, so I haven't even used that one yet, need to fix that. Both the HVLP and the airbrush are generic store brands, which I would say are cheap Chinese manufactured products. I have nothing bad to say about the HVLP gun though. I haven't tried anything that's supposed to be "good". @keychris Haha, but I want it to be perfect. My brain works like that, I wish that it didn't.

It's the first time I'm trying anything from Cluizel. I'm currently trying to find favourites, so I'm buying a bag or two with types I haven't tried each time I place an order. I'm going to try to make a ganache or so with it, see how it turns out. Maybe a fruit puree can take more space when there's less sweetness from the chocolate. If I grab a few pieces of Blanc satin, and just eat it, I get some weird feeling. Kind of like I shiver in my mouth because of the sweetness. That feeling is something I don't get with the Cluziel.

I got the Cluizel for ~15 EUR per kg. Maybe I got lucky with my supplier? Getting one of those 3 kg Varlhona bags is around ~65 EUR for me. Looking at other Cluizel products, price are close to Varlhona range. However, I just tried a bit more of the Elianza Ivoire, and what I can say directly is that it's much less sweet than Blanc Satin. Also, I live in Sweden. For whatever that's worth.

I really need to give these Valrhona's a try. But I really don't like buying Valrhona, their prices are insane. I've been using Blanc Satin, which you didn't like, for the past six months. I just got a bag of Michel Cluizel's Elianza Ivoire, which have a little bit different taste profile.

I just sprayed them with very low pressure. Didn't do anything special, just played around. It's yellow, blue and purple - if it's unclear that there are three colors. I was aiming for less yellow, and the two you can see which are more yellow than the rest, was an accident when I sprayed a little bit too much. They're almost turning a bit green.

Not the same mould, but I had this standing up rather than being turned upside down. Same result. In this case, I know that I poured over too much chocolate for the capping. Need to experiment with that more I think.

I can give that a go next time!

That one is probably made by one of her students? Melissa doesn't make mistakes like that. Well, on a serious note - I'm not that bothered by it. It's just interesting how it's some times extremely visible. In this case I'm moulding with a different chocolate than the last time, which to no surprise gives a little bit different result.

No picture of this, but I put them upside down for around 15 minuts before moving to fridge for around 15 minutes as well. Not upside down in the fridge though.

I made a new batch of bonbons yesterday, much less around the edge, but it's still there. I guess it's close to impossible to get it totally clean?

I'm using paint masking tape. Come to think about it, need to give it a go again now when I've bought a compressor.

What about the amount of cocoa butter in the mould? Wouldn't that be able to cause this?

Haha! Yes, more info next week!!! Didn't know that it was not available in the US until now.

Are these new? Thought I saw them long ago. Hmm... I'm more interested in Ruby to be honest. Anyone here tried Ruby? Sorry if I go off topic here.

A little bit less with this mould. I noticed that you can actually scrape it off as well. Carefully.

I've moulded a CW 2295 now. Let's see how much chocolate I get on the edges of my bonbons when they're done.

As a beginner, I think I'm using around 2 cl for a mould. But half of it hits elsewhere.

Hehe, I wasn't implying. I guess it depends on the colours as well, how much that it shows. I'm a little bit of OCD about it. I'm capping tomorrow so I'll try to use less chocolate this time. The bonbons are pink/white so it will definitely be clear if anything like this happened.

You can see the same result here.

That might very well be one reason. Most of the times when I cap, I end up having way more than I need on the mould itself. When I looked at a video of Melissa Coppel, she used very little. I always take extra to make sure that it's enough. I'll try with a little bit less next time. Thanks for that suggestion.

Haha, I think we discussed this elsewhere I see, that makes sense. I wonder what you could do to make this result being less visible. If you're capping with a guitar sheet, what about placing it surface down on a flat surface?