Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Camano Chef

Marking Chocolates

Recommended Posts

Hello All:

Is it possible to mark the bottoms of molded chocolates with the maker's name?

Can this be done with transfer sheets before the bottoms have "set"?

Can I make a stencil and spray the bottoms with colored cocoa butter?

Thanks for any ideas

Phil

Share this post


Link to post
Share on other sites

Kerry,

What is a raised structure sheet? Do I make it? If so, how? Is there a source for such an item? How is it used?

Surely chocolatiers have developed a way to distinctively mark their molded chocolates. What is the generally accepted "best" way?

Many thanks

Phil

Share this post


Link to post
Share on other sites

By structural sheet I mean the sheets that you use on the top of enrobed chocolates that gives you lines, or a leather like look etc. Not sure where you would get custom made ones with your name or initials, but I suspect there exists such a place.

Share this post


Link to post
Share on other sites

hi!

i used american chocolate, http://www.americanchocolatedesigns.com/ , to make some custom printed transfer sheets. they even let me do 1/2 the sheet with one logo and the other 1/2 sheet with a larger/longer logo of my name. they are very reasonable, and i did a one color (but you could do multiple colors) and when i dip anything, i just set it on that, instead of parch or wax paper, and everything is "marked" then :)

hope that helps!

Share this post


Link to post
Share on other sites

Thanks for everyone's prompt response.

Phil

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By eglies
      Hello everyone! 
       
      Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine. 
      Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues. 
      Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate. 
      Please share your knowledge  I really need it!! 
       
      Thank you!!! 
       

    • By Linh N.
      Hello. Thank you for allowing me to join. I am from the sunny Florida. I just started venturing into the chocolate world and am loving it. I am in awe of all the mold chocolate creations and want to be able to make decent pieces. Beside that I also love making macarons. I hope to learn more from all the experts in here. Thank you
    • By kimmiq
      Hi all, hope your holiday season is going well!!  Any idea why sometimes the defect on the bottom happens?  The one on the top came out of the same batch. Thanks in advance!

    • By Trufflenaut
      I need some advice on a safe(ish), easy, and fast way to cut buttermints   I often make buttermints for friends for the holidays, and have run into problems cutting them into bite size pieces before the sugar cools and starts to crystallize too much, so I'm looking for ideas on how to do it more quickly so I can do larger batches.  Note that I am doing this at home and have very little budget, but on the plus side I don't need to end up with perfectly uniform pieces.
       
      The basic process for making the buttermints is:
      1. cook butter and sugar to 260 degrees
      2. pour out onto buttered marble slab and let cool slightly
      3. add color and flavor, and pull like taffy while it cools further
      4. when it just starts to show signs of crystallizing, roll into ropes and cut before it crystallizes much further (I have maybe 2 minutes if I'm lucky to get all the cutting done)
       
      The main problem I run into is that when handling the candy during steps 3 and 4, my hands need to be buttered so the candy doesn't stick to me, and even if I quickly wash my hands, any cutting tool needs to also be buttered to prevent sticking, and basically it's nearly impossible to maintain a good grip on anything.  The second problem is that the candy at this point is hard enough that if I try to snip it with scissors it will tend to slide along the blade instead of getting cut, yet it is still plastic enough that if I pick it up it will tend to sag under its weight and thin out too much while I'm concentrating on getting the scissors to cut right.  My best results so far have been with leaving the candy on the marble and cutting it with a pastry scraper, but pressing down hard enough to cut all the way through with a slippery (due to the aforementioned buttered hands) pastry scraper while trying not to gouge the marble underneath is not particularly fun.  I did try pruning shears once because the curved blade holds the candy in place instead of sliding along the blade, which worked fine except for the fear of lopping off parts of a finger made it too nerve-wracking to be done quickly.
       
      Basically, I'd love to find something that works like this, but for something with the consistency of a hard caramel:
       
       
       
      Any ideas?
      -Trufflenaut
       
    • By hvea
      Hello,
       
      I have two questions about using alcohol for cleaning the mold and brush splattering/spraying the metallic dusts.
       
      Some of my potential customers are asking for non alcohol chocolates (not just the ingredient but I also shouldn’t use it at any stage) (i know the alcohol completely evaporates but thats not something I can convince them)
       
      1) I have been taught to use alcohol to clean molds. Is there an alternative for this?
       
      2) I have been checking savour online classes. In one of the lessons (chocolate crunch bar) Kirsten Tibbals mix the dust with the alcohol and then splatter it with brush.
       
      is it possible to use cocoa butter / dust mixture and splatter or spray it? what would be the difference?
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...