4 hours ago, Jim D. said:@Bentley, I haven't had luck with using tape--the color always seeps behind it. I must have used the wrong kind of tape. A food-safe type of tape supposedly exists (someone on eGullet said he had it, but he never returned to explain what it is and where to get it).
I don't think I have ever seen a perfectly round and smooth mold like that. It must have been quite a job to get the tape up the sides--somewhat labor-intensive, to put it mildly. What is the source of the mold?
I also am still searching for the perfect tape. On this bonbon, because the line is a splatter pattern, it didn't really matter if a little white seeped in. I also did another one with a solid gold line across a black background, and that one doesn't looks as nice because a little black seeped in and ruined the effect of the solid line.
sorry...didn't notice the second part of your post. The mold is from Pavoni. It's a 10gr round puck. Not too difficult to tape but it does take time to do a whole mold. I don't really see how chocolatiers are using this technique in production quantities. It just takes too much time.
