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  1. Haven't heard of that for molded chocolates, I assume you spread a thin layer on the guitar sheet then while it's still warm you invert it on top of the mold and press down?
  2. Would love to try these, how did you cap them if the filling is so liquid? Is there some invertose in there?
  3. I've seen some other ones like Avalance from Sensient food colours and Chr. Hansen has something as well however these aren't available to consumers. It's a shame that these or similar products are not available as titanium dioxide is getting banned in some places.
  4. Does anyone have experience with titanium dioxide alternatives? How do they perform? Anywhere you can purchase them as a consumer/non wholesale buyer?
  5. That might be it! The original ones are not 100% white either, I thought they just didn't spray too thick of a layer but it's probably some residue they couldn't wipe away.
  6. I'd assume so, you probably want to make it mix a little with the droplets. We're you not able to blow out all the black coloring in the ones you made?
  7. I think I've heard of something similar before but I can't recall the details, it seems a little unrealistic though. How would enough cocoa butter gather on the droplets? Perhaps if you can somehow create a cloud of cocoa butter perhaps? I was thinking that you might be able to use a perforated sheet that you pour a small amount of cocoa butter through so that droplets hang from the sheet/holes and then pour a different color cocoa butter on top so that the droplets form some sort of bubble and fall onto the mold. However that also feels a little unrealistic. I know that in commercial moulded chocolate making they have one shot depositors that can pour the chocolate and the filling at the same time, this is fairly dependent on temperature and viscosity though. Perhaps they managed to make something similar on a smaller scale with cocoa butter?
  8. It looks fairly real to me as they've neglected to photoshop out other imperfections (e.g. the slight edge on the base). I wouldn't know how they got that black border on the white splatters though. I feel like the pink swipe type of thing does look kind of off. They've also posted multiple of them so I'm fairly sure they're real.
  9. I think that might just be a really thin semi transparent layer of cocoa butter. Perhaps the cocoa butter was too liquid when you were splattering the chocolate?
  10. Huh I swear I watched the video multiple times to make sure I didn't miss anything on letting the ganache crust. I'll try some things. Thanks for the help again!
  11. Thanks for the help, I guess I've just been too impatient, luckily it has been going pretty well. I've had a few close calls though. Currently I'm using a few different callebaut chocolates 811 (54%), origine Ghanna (40%), and Origine Saint Domingue (70%) with a CW 1521 mold. As @Jim D. said my cream to chocolate ratio might be too high, I was using Kirsten Tibballs lemon drop recipe as a base. Would a 66:33 ratio be better to use if I make it right before filling my chocolates (waiting till it's lower than 83 degrees of course)? Thanks to @Jim D. as well of course.
  12. I tend to let my ganache cool to room temp however the ganache tries to squeeze out while capping, would it be better to make the ganache right after making the outer shell? I'm not sure how long I should let the ganache from a "crust" before capping, it didn't seem to matter if I let it sit in the fridge for 30 min or outside the fridge for an hour. I'd try to temper the ganache but I'm not sure if my space restrictions would easily allow that. Currently I'm just doing very simple ganaches with around a 50:50 chocolate to cream ratio with small amounts of flavoring (e.g. steep some lemon zest or ground coffee in the cream) Any tips to remedy these issues?
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