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Posted
  On 2/19/2024 at 6:51 PM, Vojta said:

I was made aware of it by my friend after giving free not painted samples: the painted bonbons taste worse than natural ones. I tested it myself and it is true. The coating of CCB gives a waxy/ tasteless feel.

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Colors can go rancid after a while. Even a flavorless fat will be noticeable but it shouldn't detract from the experience.  Smell your colors and use restraint?

  • 9 months later...
Posted

Thank you!  That is what I suspected, but was kind of hoping there was an easier way then having to handle each one!

Posted

@Becky R while the link you included shows enrobed chocolates, there are square magnetic chocolate molds that you can use with that transfer sheet. You might need to cut the transfer sheet to fit the mold but you should be able to use it. I'm not sure which mold will work but here is a link to a bunch of magnetic molds -- some are square. https://www.chocolat-chocolat.com/product-category/molds/magnetic-molds/

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Posted
  On 12/3/2024 at 2:59 PM, curls said:

@Becky R while the link you included shows enrobed chocolates, there are square magnetic chocolate molds that you can use with that transfer sheet. You might need to cut the transfer sheet to fit the mold but you should be able to use it. I'm not sure which mold will work but here is a link to a bunch of magnetic molds -- some are square. https://www.chocolat-chocolat.com/product-category/molds/magnetic-molds/

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Thank you.  I grabbed a few that will hopefully work!

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Posted (edited)
  On 12/4/2024 at 3:08 AM, curls said:

You're welcome. Looking forward to seeing the results!

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To kind of document what I learned from Chef Rubber after a LONG time on the phone... while this set is printed on 1.75 perforated squares, the actual image is around 1.1 inches according to the gal who I spoke with.  This is the kind of detail that would be ever so helpful to include on their site so you have a clue what molds will work!!

Edited by Becky R (log)
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