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  1. This thread inspired me to mix up some colors today! Any ideas on why the colors are sort of flat and bleed around the edges? I suspect it's because the mixture is so thin. Chef Rubber's colors seem so much thicker than just cocoa butter and powdered color, does anyone have any thoughts on this? (And I hope everyone is staying sane and healthy these days!)
  2. What I'm trying to figure out is how Stick With Me Sweets gets these colors so vibrant and full! Even on the dark background. I can see that there's overlap, but even on the parts the stripes that are not overlapping, the color is still vivid, with just the right amount of transparency. My homemade colors look so thin :(
  3. Thanks, Chocolat. I added the white flowers, and it looks like it generally worked, it set very quickly (I used silk) but there's a little streakiness. Any thoughts on what this could be? And one last question, had I not added the white flowers, would backing the somewhat transparent color with white have the same effect? Thanks!
  4. Hi folks - I've just received some Power Flowers and had a question about color matching. The recipes reference using white chocolate(or milk, oddly) to mix with the colors, but I'm planning to use cocoa butter instead. I'm guessing the color will not entirely match with their colors, has anyone found a method/way to tweak the colors so that the color can be a closer match? Thanks!
  5. @Kerry Beal - they look nice! Yea, it would just be a few molds and only for a week, just trying to maximize time (and shiny-ness!)
  6. Hi - just reviving this topic for a freezer question-- has anyone attempted freezing the actual mold itself, vacuum sealed?
  7. Just a little update, the side set method has definitely eliminated my caving in issue! Thanks all for that suggestion. I've been scraping and turning it over a couple of times to even out the sides. I do experience a little excess on one side at times, but I think that's due to the ambient temperature being a bit too cool and setting too quickly. But all in all, much better, so thanks!
  8. Interesting, i'll give the 'side rest' a shot to see if that resolves the issue. Thanks!
  9. On the side-- interesting! Doesn't the shell set imbalanced, and possibly too thin on the other side? Yea, my chocolate is always in temper and sets nicely, but I end up ruining 4-5 pieces per tray when they cave in.
  10. Hi folks: my question is unrelated to the previous poster, however it does fall into the category of 'Molded Chocolates Workflow' so I figured I'd pose it here. I've been tempering/molding chocolates for ages, but for some reason, the past several months have been giving me a fairly consistent issue. I fill the cavities with tempered chocolate, tap to let the excess chocolate drips out, scrape and then lay the mold upside down, for about 5 minutes or so or when the chocolate starts to set. When I scrape again to get the excess chocolate off the top after the mold has been upside down, the side of the cavity caves in. I've tried waiting until the molds are fully set and scraping then, but i either get the whole shell coming out, or also a side cave-in. Has this happened to any of you? Thanks!
  11. Thanks, Jim. The fact that the fat will separate to the top is a good visual indicator..
  12. Thanks, Jim, that makes sense. For a praline ganache, would one use equal parts hazelnut paste and cream? I think my source of confusion is how to get the right amount of water/moisture if using both cream and nut paste, without also adding too much fat.
  13. Hi folks: I'm trying to wrap my head around ganache formulation and the difference between using nut fats(paste or praline) and milk fats. Can anyone point me to a thread on this site or elsewhere? Thanks!
  14. @jimd- I missed the part about supplying the buyer with the chocolates still in the bags. Thanks for the info!
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