vtoselli

Evening guys. I have a question regarding cocoa butter temperature. Which temperature you guys work with when using spray gun/hand painting? Having some trouble when coating the molds, it doesnt set very well. thx very much!

Some of my latest tests with dendritic patterns! Think it worked pretty well!!

Thx! the "tiger" patterns happens when you use a lot of ink while stamping, less ink you use, you'll get the hoarfrost effect.

Actually i used a tip from another user: a hard chocolate bonbon but i sprayed a thick layer of white cocoa butter to give me a very polished surface. Then i drop a little bit of cocoa butter in the mold and "stamp" the cavity. Gotta do a few more tests, but i'll get there.

Doesn't compare to Dubovik, but im pretty happy with my first attempt.

First attempt on making dendritic patterns. Gotta try it for real soon.

Some of my latest tests. Trying to get consistent mirror like shining. Cheers

Yeah, i read that too. But a have no ideal how to make/find something glass-like that fits into my molds, so i'll try diferent options and share with u guys. hahahah

I was thinking about making a silicon mould out of the chocolate mould. Silicon is more elastic and would give enough vaccum for the technique to work. Gonna try it ASAP.

Thx Rajala! I live in Rio de Janeiro and i work without an A/C (for now), so it's very hard to achieve perfect room conditions to work with. Another thing i've been struggling with is colored cocoa butter, since here in Brazil is very hard to find (and expensive) things like Chef Rubber, i have to create every color from scratch using base color powder diluted in cocoa butter. Basicaly is very hard for me to achieve amazing color schemes like ones i see on Instagram but i'll keep trying!

Good evening guys! Im new here and im looking to learn and share some of my knowledge here with u guys about chocolate/bonbon making, especially when it comes to painting with cocoa butter. Im trying to start a business focused on bonbons and i'd like u guys to give me some opinions about the quality of my work and some tips and tricks about new designs, etc. I'm no stranger to the kitchen since im graduated in culinary arts and worked in hotel kitchens, but i have no specific knowledge in chocolate making, all i know until now is self-taught. Cheers!