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.

Edit History

akonsu

akonsu

2 hours ago, pastrygirl said:

I try to do that, but if I wait too long and the chocolate is too firm it can crack or cave in

I wonder if it is feasible to obtain quality bottoms if, when closing the cavities, you pour chocolate just in to the middle of a cavity, so that it does not overflow these edges that we created by letting it set while laying upside down, and then put an acetate sheet over the mold to make the covers flat and shiny. I never tried this, I have very little experience so maybe I am totally wrong...

akonsu

akonsu

2 hours ago, pastrygirl said:

I try to do that, but if I wait too long and the chocolate is too firm it can crack or cave in

I wonder if it is feasible to obtain quality bottoms if you pour chocolate just in to the middle of a cavity, so that it does not overflow these edges that we created by letting it set while laying upside down, and then put an acetate sheet over the mold to make the covers flat and shiny. I never tried this, I have very little experience so maybe I am totally wrong...

×
×
  • Create New...