Jamal12

A perfume bottle I made in a mold from home made white choclate

They all have fillings. I don't find many of the callebaut or cacaobarry chocolates here where I am. some are available. I tend to use either what I learnt of making my own courveture from cocoa butter and cocoa powder and so on. Or I picked up readymade herseys baking chocolate from the confectioners or hypermarket. The fact that I am not yet a pastry chef or chocolatier and still learning so made do with what is available to me at a most cost effective way I can. Once I get certified and qualified then I can source these top of the range couverture.

yeah i am making molds out of Glycerin and gelatin but I half of the object. May be i can make the full object but then cut the mold the mold into two haves and rejoin them at molding, so it does not break when demolding.

hi I joined Savour school online classes as well they are very good, the thing that pushed me to join them i saw her do the red Jupiter on youtube and i was so intrigued and wanted to do it aswell and learn more on how it was done. That blew my mind so when i found it was part of the Online course including many others i too enrolled.

WOW !

I use 1 part gelatin and 2 parts glycerin to make molds it works great. Mix them together, the put in microwave for a little bit not to much then pour into the container or on the object to be casted

i make my own molds too, how do you remove this without breaking the chocolate?

sorry but i will pass on that price, good luck anyway.

Yes i know he had it custom made but is he commercialising it , where can it be found?

Hi everyone, when i was studying chocolate making we were taught how to make our own couverture and our own milk, white chocolate. However now i can see in most recipes we are told to use Callebaut and so on. I have a load of Cocoa powder ate home and cocoa butter and all the other bits and pieces to make my own couverture and so on. Why do we keep getting pushed to use what ever make rather than as chocolatiers make our own. Does it have any commercial aspect? I mean if you are using quality cocoa powder like hersey's which is highly reputed. Then why do we have to source these branded ones. Many which are not easily available where I am. thanks Jamal

HI, where can i buy this mold? jamal

HI, where can i buy this mold? jamal

Hi Kim, I am a Londoner, I joined an IT job 16 years ago and have been since. Apart from the intense heat that keeps melting my chocolates it is good here people love 🍫 and they can afford it too. I also have diploma in cooking so not yet a chef but love cooking. Want to open a chocolate business here because World Cup Doha 2022 is coming and that would be massive. If I can get my self skilled and certified in chocolate making by then I could do well because the world is going to be here. So they can taste my chocolates. whereabouts are you from in the UK? Take care Jamal

You can use a dotting tool. What a nail artists or many ladies use for nail art or I picked this up in my local cake and chocolate stockist

for the tape try using painters tape and cutting it to size. then spray over it.

I am taking an online course with Kirsten Tibbals of savour school and she has done something similar to this by piping the flowers with white chocolate and then spraying the red. That could be the same thing.

Hi, I am new here. Jamal, British expat living in Qatar. Chocolate enthusiast. Looking to go into business. I was a natural soap maker and hand made cosmetician. So I would like to use that creativity with chocolates. So I am here to meet new people, get new ideas, learn more and share what I know with others. Jamal