1 hour ago, curls said:Are you currently starch molding? Fondant fillings can be deposited into chocolate molds... might be easier and less messy than dealing with trays of corn starch. Good luck in your chocolate and confection journey. Please post some photos of your work.
I have a whole setup that uses 9x13 cake pans as the standard "starch pan." Molds for bon-bons, mint patties, 1/2 x 1" rectangles and a "pyramid" mold for jellied candies. I design my molds with an online CAD program, then 3d print them. I got 100# of molding starch from Staleys.
The question would be the same whether starch-printed or cast into molds: what am I doing when I heat my fondant/butter/flavorings that is causing *some* of the batches to be grainy?
I have an album of some of my current season's work. Note that I don't have a good way to store what I'm making, and the pieces get bumped and otherwise misfigured from their being stored in bulk in plastic bags.
I make my own fondant and all fillings from scratch. I grew the strawberries for my strawberry candy, and I dry-roast peanuts and grind them in an Old Tyme mill for my peanut butter cups and peanut butter fudge. I do candy during the "stay inside" months and garden the rest of the year. I love what I'm doing and constantly strive to get better at it.
https://photos.app.goo.gl/VofpCioJMMnpYwsb8
