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Jim D.

Jim D.

8 minutes ago, pastrygirl said:

@Jim D. no suggestions, but what shape do you want to make?

 

 

I have had so many issues with the tall 17g CW domes (sides too thin, difficulty unmolding, cocoa butter stuck in mold) that I need a solution.  I can get the sides thicker (and had more success unmolding), but it takes an incredible amount of extra time--to keep rotating the mold with the crystallizing chocolate--that Christmas production will take from now until 12/25.  @Chocolotsaw my post elsewhere and suggested it was the height of those molds and their straight sides (gravity causing the chocolate to flow down, no matter what one does).  I also use CW 2207, which is a flattened dome and causes fewer problems, but I do a lot of 2- and 3-layer bonbons and need space for those layers.  So I had the brilliant idea of having a larger version of CW 2207 made. 

Jim D.

Jim D.

2 minutes ago, pastrygirl said:

@Jim D. no suggestions, but what shape do you want to make?

 

 

I have had so many issues with the tall 17g CW domes (sides too thin, difficulty unmolding, cocoa butter stuck in mold) that I need a solution.  I can get the sides thicker (and had more success unmolding), but it takes an incredible amount of extra time--to keep rotating the mold with the crystallizing chocolate--that Christmas production will take from now until 12/23.  @Chocolotsaw my post elsewhere and suggested it was the height of those molds and their straight sides (gravity causing the chocolate to flow down, no matter what one does).  I also use CW 2207, which is a flattened dome and causes fewer problems, but I do a lot of 2- and 3-layer bonbons and need space for those layers.  So I had the brilliant idea of having a larger version of CW 2207 made. 

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