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nammer

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  1. I wasn’t lying . It is a bit inevitable but if you’re OCD about it then you can take the time to pipe your caps to get just the right amount of chocolate and little excess.
  2. I think it could help because you would only melt a paper thin layer of chocolate on the butt end of the shell, enough to slightly bridge the gap between the mould and shell, thus preventing the capping chocolate to seep through. I don’t know, the Callebaut school teaches capping with a heat gun for better capping results. Doesn’t hurt to try if nothing else works.
  3. Another thing might be that you are putting too much chocolate in the mould while you’re capping, so the weight of it is enough for it to seep through the mould/chocolate gap, or your chocolate may be too fluid. Just a guess.
  4. Probably normal with the contraction that happens during crystallization. Did you use a heat gun to heat the tops prior to capping, Mats? I’ve seen professionals have the same thing happen to them, including Melissa Coppel.
  5. Hello guys! I'm new to spraying chocolate with an airbrush/spray gun. How do you guys clean your airbrush/spray gun after use? Do you leave it with the residual cocoa butter inside and just melt it out in the next session or, use a soap, water, oil or other solvent to clean it? I'm concerned how the cleaning technique will affect the next time I use the airbrush/spray gun Thanks!
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