7 minutes ago, liderbug said:So my news feed had this story - https://www.nbcnews.com/news/asian-america/korean-american-chocolatier-makes-unique-treats-are-rare-western-shops-n1136996
They look like they have a transparent outer shell - a clear coat? Daydreaming I'm wondering if I were to fill the mold with cocoa butter and, ?within 3 seconds?, dump. So that the shell is 1/64" rather than the usual 1/16". Then chill, then while cold: spray, splatter, swipe, paint - chill again - refill with chocolate at at low temp - 86 deg F ??? and dump quickly. - Then fill with ...? whisky ganache ? and cap.
So unless someone comes back with "I tried that and it trust me you don't want to even try..." I plan on giving it a shot.
Not sure I know what you are asking? But filling the mold with cocoa butter and dumping out will not give you this shiny look. It's all about polishing and using tempered colored cocoa butter to decorate the molds.
