Confections! What did we make? (2017 – )

[pastrygirl]

5 hours ago, Jim D. said:

 

The catch is the size of the molds.  I knew it before purchasing, of course, but I didn't realize how heavy the molds would be when filled with chocolate.  I am assuming they were designed for use with machinery.  Imagine filling it with melted chocolate, turning it upside down, and scraping it.  I need some heavy wrist exercises in the gym.

 

 

Is that larger than the standard size?  How big are the cavities?

[Jim D.]

1 minute ago, pastrygirl said:

 

Is that larger than the standard size?  How big are the cavities?

 

Yes, it is not one of the two standard sizes.  Greyas calls the size "Series 4000."  The mold is 322mm x 203mm, each cavity is 30mm x 30mm, and weight is 16g.  So the capacity is about the same as the large dome from CW that I use a lot.  In comparison, the mold size for CW's Series 2000 is 175mm x 275mm.  Greyas makes a Series 2000 version that has the same cavity dimensions except it's not as tall; I got those from Chef Rubber.  For some odd reason, the smaller version does not have the "chocolate creeping up the outside and spoiling the color" that many shallow molds are prone to, but the larger version does.  The first time I used the mold at least one third of the bonbons were spoiled by that problem.  I scraped off a few, but that doesn't always work.  So--long story short--that's why the lemon bonbons have not been sprayed with CCB, it's just dark chocolate you see.  I think it's fine, and it does have a nice shine (some of which I edited out because the reflected lights ruined the yellow flowers).