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SilverstoneBakehouse

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    Silverstone, UK

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  1. SilverstoneBakehouse

    Chocolates with that Showroom Finish, 2012 –

    I thought I would share a photo of some of the chocolate racing helmets I've been creating recently. I use a custom designed 40 shore Silicone mould, so will never get the stunning shine that can be achieved with a polycarb mould (unless I use that horrible tasting lacquer), but they still look great. My biggest issue is cracking of the coloured cocoa butter, since the silicone mould flexes when handled, but some of my customers actually like the effect. You can find more examples on my Racing Chocs website www.racingchocs.com Matthew
  2. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    This mould has been made with 40 shore silicone, which is as hard as I was willing to go. any harder and I would have struggled with removal of the product. As you can see, the end result does have a shine but it is a matt shine.
  3. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Alcohol, elbow grease and a microfibre cloth.
  4. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Yep, that's what all of my energy, effort and focus is on right now. Experimenting with combinations of artists masking tape, the dremel and removable inserts are all planned for the next few days. Now that I know a good technique for tempering very small amounts of coloured cocoa butter before applying it, it should help.
  5. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Just incase anyone was interested, this is the finish I have been able to achieve with my custom silicone mould.
  6. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Hey Guys, Sorry to see that this conversation has gone on for so long with no input from my side, I was busy attending the UK Callebaut Chocolate Academy. If I was to supply my custom moulds to anyone else, I would charge a minimum of £250 per mould and set a minimum order quantity of 4pcs. It's expensive I know, but so were the tooling costs. Matthew
  7. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    The master for my racing helmet silicone mould is almost complete (see attached) but I'm still struggling to find any information on how to effectively polish silicone moulds. I realise that most all professionals use polycarb, but if anyone does have any advice or suggestions of how to achieve this, it would be appreciated. matthew
  8. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    A very valid question and one I need to get to the bottom of. I know you need to clean the silicone moulds after every use with hot water (as hot as you can stand) plus some grease cutting soap. This should get rid of any remaining cocoa butter, but as for polishing, I'm not too sure as its surface will be too sticky for cotton pads, leaving fibers behind....
  9. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Cheers for all the feedback regarding my choice of material for the mould. I went with Silicone due to the return angles at the bottom of racing helmet designs. I guess I could have gone for a two part polycarbonate mould (bottom section = most of helmet, top section = return angle section) a bit like how you mould truffle spheres, but I chose to go the silicone route. Oh well, its done now and the expensive master moulds have already been cast. Let's see how they turn out. Cheers for the "showroom finish" thread suggestion Kerry, I'll check that out. Matthew
  10. SilverstoneBakehouse

    Coloured cocoa butter technique advice

    Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate. I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs. The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"? My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould. I would appreciate any advice you are able and willing to provide, as I embark on this new adventure. Thanks Matthew
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