Jamal12

I do have loads of ploycarbonate molds I have been ordering on an almost monthly basis that I use all the time. I was just saying that these ones tend to come handy aswell. Especially when the person is not really worried about shine that much. Or art work on bonbons.

All the above chocolates are filled.

This mold is useful like when friends at work have been asking for chocolate treats. They love my chocolates. They are not that bothered with the shiny finish for them that is a bonus. They love the taste of my chocllates. So these molds help on this case. They finished the whole lot the other days 2 molds worth 4 friends. So yes the polycarbonate is great but these ones come very handy too. Like on Wednesday night we have a dinner a firned is organising. These and the polycarbonate and the silicone mold will be handy. I have prepared 2 polycarbonate molds with masking tape I need to air brush. We will see how it goes.

Thanks for that we have IKEA not that far away I can may be pop in an get it.

I use them for solid and filled. I could not find these in any other shop that is why I was wondering where they came from even online I haven't seen them. Until my son pointed out it was IKEA

No rajala we can see the design is actually a chocolate mold. I can't remember buying it may be my daughter bought it and gave to me

No it is plastic. When I said softish I was trying to say not as hard as the polycarbonate. It is soft a bit like the inside of a chocolate box. The plastic part but harder

After I posted this my son was able to read IKEA on the mold. Guess I need to wear my glasses more often

I have had this mold for while now I think some one gave it to me I can't remember how I got it. Does any one know where I can find this. It is a softish plastic. This is very nice for making 🍫 chocolate for friends and even for home.

I have noticed that most of the culinary courses i have done, when the chef gives the recipe it is not the run of the mill ingredients. there is always some of the things that is not readily available on the market. sometimes i use what is available or just pass the recipe altogether. They have custard powder itself on the market.

I think I have actually found out why most of these big chefs and these schools don't teach and encourage students to make their own couverture although there is nothing wrong with this making your own . The students should be taught from scratch and not using ready made couverture that a big company has already made. Most of these big schools of pattieserie and chocolate making are sponsored by these callebaut and cacaobarry(I have nothing against these big companies) I am just asking why they don't teach the conventional way. You see on their outfits the chefs have their name and these big establishments aswell. So basically they are paid and sponsored to sell these big brands. I knew there was a commercial aspect in there because these big companies butter their bread so they are not going to teach their students to make your own couverture from scratch with cocoa butter and cocoa powder.Qnd leave out these brands. These schools use and make their clients and student use hundreds if not thousands of kilos of these major brands couverture

Soccer ball bonbon with Coffee filling in white chocolate. Beacuse i am not much of a fan of white chocolate i covered it with dark choclate

Arab oud perfume bottle chocolate. This is a test of how it would look like, made in a homemade gelatine / glycerin mold

you could turn your cat into a leopard by painting it with gold lustre and adding the dots LOL

So it does not work like the polycarbonate molds or some silicone molds where you can paint it or spray it then pour the chocolate?

would you spray these molds or spray the object (chcolate or other), after it comes out, have you tried both. I have molds that i have made aswell from gelatin and glycerin and i jut wanted to know before i try spraying or painting either way. thanks

These ones were marble chocolate all hand painted. I have a spray gun but have not been able to get used to spraying cocoa butter. It gets blocked so I am waiting for the end of the month to get a bigger needle and nozzle. The second pic is all hand painted swell. Not too much shine in some of them the blue, red and white etc. But the rest was OK.

You see we had a habit here before in Qatar we always took Dubai as big brother so we did not make things here much. People just went to Dubai. Bought the lot there had their brand logo put on there and just drive a few hours across the border with their goods. So everything was made in Dubai. We were not making things. I felt the pain when I was making my cosmetics, soap and perfumes. I am a qualified perfumer by the way used to make my own hand made natural cosmetics and soaps and perfumes. And since I was among the few who actually manufactured here it was difficult to find things locally and bring in. Like I explained it was easier for people go-to Dubai and have their stuff bottled and labelled And the market was full of these products. I had a very hard time as a small timer to bring like Shea butter and all my other products the was not known here. the same goes for chocolates. they import all these Belgian ready-made chocolates by the loads and have very few local manufacturers. So even if we do have anything it's either expensive or scarce. So now the way is being open since the blockade on Qatar to manufacture more. But still it would have been easier if my materials came through Dubai. Less shipping costs and I would receive them faster. I have always been very creative even as a soap maker and cosmeitician ( if that's the right word). And I suppose that's what pushed me to chocolates. Especially these bonbons in all these shapes and colours. I love studying and doing courses. I have diploma in perfumery, cosmetics, cookery, I also have diploma in Mobile App dev. So I love learning so once I get theproper knowledge and certification then if I can open a little place and do my chocolates then obviously I will have a customer base. Then would switch to the real deal. Now my colleagues and friends and family love my chocolates. But I like to play in the big league a small fish swimming with the big boys. Like I was doing as a perfumer soap maker. Hoping to be a big fish someday.

As for the filling I usually fill the molds with a quarter of each filling. If it is an 18 cavity I often do 6 coffee my wife's favourite and my colleagues at work. 6 mango 6 strawberry. I just recently done peppermint as well and also pumpkin. This weekend my good mate who is the pastry chef for the royal family here has invite me to his house to teach me to do some chocolate so I might do pistachio.

Cool so I am not alone with savour here, but since I am overseas on the online I am getting only crumbs of what you full timers are getting. That was just a first time post since I am a bit overwhelmed being new in this and amazed with the results. So I just posted. Next time I will. shame I used my old phone to photo these that is why it is blurry and I wanted to photo them before my family who love my bonbons finish them off. Blue and red one is from a diamond polycabonate mold. I use what is available here and as far as chocolate is concerned in this country not very much is available. For cakes and everything else there are loads of colours available. But since the blockade on Qatar there has been some stuff not available and before if there was any thing needed Dubai was a hub next door for anything. Nowadays I have to order online and shipping is a killer. The powders we get here are from sugarflair the blue and the red that I mixed in cocoa butter. The red became a bit pink because while still learning a friend who is a pastry chef mentioned that because cocoa butter had a little colour to it. A bit yellow to get a good red add a little white to it which I did. And got a pink instead. That was before I enrolled with savour school. It was there that I learnt the ratio of cocoa butter and powder colour. Kirsten Tibballs explains it well. So it is a blue and red the is some faint yellow and some white there aswell finger painted on a diamond mold with dark couverture. As for the gold that is rainbow dust metallic gold. the local baking and crafts shop had only gold and silver although I wanted the whole metallic collection. I get my block of cocoa butter from Ghana from a Ghanaian expat who lives here and brings them for me. That too not too cheap. That too was finger painted with dark couverture. The fact that whole chocolate is not actually chocolate per second I am not too keen on using it. I find many chefs use white chocolate a lot. I find the taste different since it has no chocolate solids. I ordered chefmaster colours and recently spires kitchen chocolates cocoa butter colours. There are 2 sets of the cocoa colours I have not started using them yet. I wanted to finish the ones I made. Many companies don't ship to Qatar so I have mailing addresses in 6 major countries with courier. But they charge a lot too so bothered post and courier there are charges. Even when the company offers free shipping on that end I still have to pay the courier charge this end. Or some molds I got from China free shipping takes a month to get here. Well thats my lot. Cya

Looking it seemed a little harsh. I mean it made me feel I was not supposed to post those pics. Is every body posting their pics having problems or are people posting their achievements that they are pleased to have created. Anyway no hard feelings.

Hey I am sorry think I have posted my pics in the wrong location. If I have offended anyone by posting my chocolate bonbons here. I wanted to share information and knowledge but I think I came to the wrong place. I took a diploma course on chocolate making recently and there it taught us how to make chocolate from scratch using cocoa butter and cocoa powder. Adding milk for milk chocolate and so on. The only available cocoa powder that is available to a trainee that is most cost effective and readily available for me is herseys cocoa powder. You might have others. They recently brought other cooking chocolate aswell. And in order to train before I can go and splash out on the expensive callebaut and others. I think it is wise to use what is available. As I mentioned I am not a pastry chef or a chocolatier although I have cookery diplomas from different establishments. I am old school and I feel it is better to make my own chocolate couverture from scratch. It is like from bean to bar except that now I am starting from the powder and not the bean and I make my own bars temper them and keep. Then just melt and use. Like I do with the jerseys bars. Having studied Cooking I feel more comfortable making my own spices rather than use boil in a bag already made. And I feel for now as a trainee all these ready made callebaut chocolate and others are like boil in a bag. When I am fully skilled and qualified and have may be started a small business then may be I will switch I recently started an online course (after my first one) with savourschool and this is where I have been introduced more and more to the ready made chocolate. Callebaut and so on. If I should not be posting here I apologise. I did not know this was a private chocolate club.