Jump to content


new member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I was reading Greweling's Chocolates and Confections and he says that when molding bonbons you may need to allow the chocolate to sit in the mold anywhere from 2-5 minutes before inverting in order to produce desired and thickness and for the shell to be thick enough for the chocolate to contract from the mold, but in all of the videos I see, the chocolatiers invert the molds right away. Is this because the chocolate has sufficient viscosity and doesn't need to sit in the mold? I have found that with the chocolate I use (Guittard 72%), if I invert the mold right away, the chocolate really doesn't contract enough but if I leave it for 3 minutes I don't have any problems. I'm just trying to understand the theory behind letting the chocolate sit in the mold, why I never see this technique in videos, and how you get thin shells to contract sufficiently from the molds. Thanks!!
  2. BVWells

    Thank You!!!

    I just wanted to thank Kerry, Steve (lebowits), Rob (gfron1) and Chocolot for taking the time out to answer so many of my questions. I haven't been working with chocolate for long and was running into a number of problems and they were so helpful. After following their advice and lots of practice I finally feel like I am getting the hang of things. Here are today's results. Waiting to be filled, but so far so good. Thank you again and hopefully I'll get to meet you guys at the workshop next year. By the way, there will be TONS of additional questions to come. lol Branden