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 an account.

ChristysConfections

Making Plaques to Decorate Chocolates

Recommended Posts

Hello All! I am new to the eGullet community, here to pose my first question: I really enjoy the look of handmade plaques to decorate dipped chocolates (I have posted an example picture below, but for reference Thomas Haas and Theo Chocolates use such decorations). Yes, they are time consuming and probably not worth the effort on a grand scale, but for small batch production I think they are a beautiful detail. I have been cutting the little squares by hand, which takes a dreadfully long time. I am considering a caramel cutter – one like a rolling pin with a bunch of cutting disks attached. Has anyone tried this? Do you have a certain time-saving technique that you like to use? I’d love to glean from your wisdom, if you have some to share.

My apologies if this topic has been discussed elsewhere already. I tried searching the forums, but it did not yield the results I was looking for.


cardamom.jpg

  • Like 1

Share this post


Link to post
Share on other sites

I don't know how they are called in English language, but here in Italy you can buy a plastic sheet (the same size of an acetate sheet) with parallel cuts. In this way you spread your chocolate on the acetate sheet, when it's starting to set you lay the plastic sheet over the chocolate, then run a knife in each cut, turn the plastic sheet 90°, repeat the cuts and done. It's pretty quick.

Teo

Share this post


Link to post
Share on other sites

I don't know how they are called in English language, but here in Italy you can buy a plastic sheet (the same size of an acetate sheet) with parallel cuts.

That's what I have, too. Pretty sure it's an italian branded on, too! I'll try to remember to check when I get home.

Share this post


Link to post
Share on other sites

Thanks for the responses, everyone! I appreciate your input.

Teo and keychris - I think I understand what you're talking about. I've never seen such a thing here in Canada, though. I'll have to look around. If you find a website that sells them, could you post it for me?

Kerry - I never would have thought to use a guitar like that! Of course, it's a great idea. A guitar cutter will be a necessity at some point and it's on the wishlist, buy you're right - it's expensive and I'm not quite there yet.

Share this post


Link to post
Share on other sites

As far a I know Martellato and Pavoni produce those stencils (is this the correct name?), both of them have a US division:

http://www.martellatousa.com/

http://www.pavonitalia.com/gestore.php?var0=eng&var1=news&var2=News&var3=Pavoni_born_in_the_USA!

I couldn't find the direct link for the product, sorry.

You can contact them and ask for info. It's the same stencil used to cut the plaquettes to decorate the sides of the entremets (like the ones on the famous Setteveli). It has a cut every 15 mm as far as I remember.

Teo

Share this post


Link to post
Share on other sites

Alternatively, go to a laser cut shop and have them cut it for you from food safe plastic. I did that and got 2 sets of 4 (15mm, 22.5mm, 30mm and 37.5mm) for a pretty reasonable price

Share this post


Link to post
Share on other sites

Keychris, teonzo or gap, could you please post a pic of these stencils? I have no idea what they are supposed to look like, but would like to start looking for them.

TIA.

Share this post


Link to post
Share on other sites

Here's some links! (apologies for not getting them earlier)

http://www.martellato.com/scheda.asp?content=2,83,186,719,0,00.htm

http://www.savourschool.com.au/equipment/utensils/cutting-grid-2-4cm/product-detail.aspx

http://www.martellato.com/public/file/2010martellato/2010attrezzatura.pdf (page 42 of the pdf, marked as 185 on the actual page numbers)

The product code for the Martellato cutting grid is GD2/4 & GD3/6

HTH

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By SilverstoneBakehouse
      Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate.
       
      I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs.
       
      The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. 
       
      I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"?
       
      My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould.
       
      I would appreciate any advice you are able and willing to provide, as I embark on this new adventure.
       
      Thanks
       
      Matthew
       


    • By Sue PEI
      I'm late to the game - anyone have any ideas for Father's Day? And I refuse to make to make chocolate golf balls. 
    • By artiesel
      I work at a small business with about 25 employees where we make chocolates, popcorn and caramels.  In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility.
       
      Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC),  and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria.
       
      Does anyone have any experience with food safety testing in chocolate plants??  If so, is there anything else that you think we need to be testing for?
    • By SweetandSnappyJen
      Hi Folks:
       
      First time poster here!  (Although I browse the content quite often). I've been making filled chocolates for a while, but have stuck with fairly simple ganache-like fillings. I'm trying to up my game a bit, but I'm having some trouble understanding at which temperature certain fillings should be piped in. I'm using Grewling's guide to the temperature at which to pipe in fillings and he refers to 'room temperature', 'warm' and 'hot'. What is 'warm' and what is 'hot'? I'm guessing 'hot' can't be hotter than 90F, as it will melt the shell? I'm currently making a jelly that i'd like to pipe in, layering with a ganache, but the jelly is still at 98F and setting pretty quickly, on the road to un-pipeable. Anyone's thoughts would be greatly appreciated! Thanks, Jen
  • Recently Browsing   0 members

    No registered users viewing this page.

×