ptw1953

They are all spheres; i use 2 x half sphere moulds, then, once cast in the mould and filled, I remove and softly melt the edges of the half-spheres, on a barely warm pan base, and then place gently together to make the sphere shape. I think the colouring you have used, on your half-spheres, is excellent, and I will adopt, if you allow...

Hi sbain, good to meet you. My grandson wants me to do other planets as well! I have given myself a year to work on the other planets; only trouble is that he keeps wanting me to show him my progress, and there are so many other things to do. Like, life...😄

My ones say hello to their cousins...

Granite and Gold (and White) 2...

Many thanks to gfron1 for his demo; I will attempt the technique when I am confident enough. Granite and Gold... Philip

If you don't look too closely, these are fine...

My latest offering

I also did double taping on this one, as an experiment for future use...

Once I saw gfron 1's post, I couldn't sleep very well, trying to deconstruct the process. One thing I have found out is that it is bloody difficult to get even close to doing it correctly; and I haven't got anywhere near close. My first (and probably, last) attempt...

Can I ask if you found that there is an optimum time to wait after spraying the mould before creating the patterns? Immediately after spraying, or X minutes after spraying? Philip

Wonderful and inspiring work Artisanne.

I am in the process of doing exactly this with a heart shaped mould the I have (thank you for the tip about using golf tees). My father-in-law just delivered a dozen tees to me. Will update on the outcome after the 24hours drying time is over...

Exactly right Jim. I use two moulds; 1 x 25mm demisphere and 1 x 30mm demisphere, and I use 25mm glass balls and 30mm glass balls in them. They are tight fitting, and the results are as you see above. Need to work further on my technique and timings though...

Cost was £1 per ball, on fleabay...

For my mould, I used acrylic (or glass) balls, 30mm in diameter. Got them from Taiwan; delivered to Scotland in 6 days...

I used white cocoa butter Jim. And from experimentation, I found that, as Kerry and yourself have alluded to, there needs to be a contrasting background colour for the Dendritic effect to be successful; I normally would temper the cocoa butter by heating to 40 degrees centigrade, then shaking and using, but found that the Dendritic effect, at that temperature, was hit and miss. So once het up to 40 degrees, I shook the bottle, and let it sit for circa 20 minutes, then used it. The results are in the above photo. My favourite colour to use is silver on a black background. It is there, but not in your face as per the above photo, which is white on a 54% chocolate shell. The subtle effect shown on Kerry's photo is what I am aiming for... Philip

Once I fully learn how to post things on this internet computer thingy, I will be a World beater...for sure. 😁

Oh well, here I go...and not one the same as the other! Boo...

Hear hear! I'd love to have a new edition. I don't eat chocolates myself (type 1 diabetic, so I deliberatelysteer clear) but I enjoy, so much, making them for others to eat and an update on techniques etc would be most beneficial for me. For any wannabee chocolatier, the tip on 'signing chocolates' on page 153 of the current book, is worth the price alone; this is how everyone can individualise some of their dipped chocolates. It may be common knowledge to chocolatiers, but to me it is so exciting and, yes, new... Philip

Well goodness me! My father-in-law will have some difficulty believing this. He told me that the book was bought in New York in 2002, whist he and my mother-in-law were on a holiday. What a wonderful site egullet is; chocolatiers, authors, inventors et al... Philip

I have not been active on the site for some time, but was asked to make some chocolate covered caramels for my father-in-law, so brought out the book I inherited from my now departed mother-in-law. Father-in-law specifically wanted a caramel called Shirley's Wonderful Caramels. I have everything ready to go, but must make tonight's dinner first (Lemon and Fennel risotto). Anyhow, I decided to log on to egullet to avail myself of any new threads since last i was here. On reading this thread, I noticed your name Chocolot; are you related to the Ruth A. Kendrik who co-edited this book 'Candymaking' with Pauline H. Atkinson? Probably not Ruth, and I hope you don't mind me side-tracking your thread... Oh, and Kerry; the EZtemper ranks as one of the most glorious purchases I have made. Philip

I should point out that I mean: "You took the words right out of my mouth..." Philip

Ah, tikidoc, you gave me a Meatloaf moment there...

Oh. My. Goodness...

How close Kerry? What part of your process failed to work? (Nothing changes with me; always question, after question...) Philip