I use the same method as @RWood as well. I've seen some of the more well known chocolatiers use transfer sheets mainly for branding purposes. I find it helpful to cap with an acetate or guitar sheet if I ever slightly overfill my molds. It helps to keep the chocolate cap higher than the filling.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I use the same method as @RWood as well. I've seen so of the more well known chocolatiers use transfer sheets mainly for branding purposes. I find it helpful to cap with an acetate or guitar sheet if I ever slightly overfill my molds. It helps to keep the chocolate cap higher than the filling.
-
Similar Content
-
- 16 replies
- 7,396 views
-
- 1 reply
- 538 views
-
- 33 replies
- 7,416 views
-
- 719 replies
- 197,949 views
-
- 3 replies
- 1,669 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
