Jump to content

  • 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

Jim D.

Jim D.

23 minutes ago, curls said:

 

To clarify one point -- I am not removing the shells from the mold to test that they will release. I use clear polycarbonate molds & look at the bottom of the molds for indicators that the chocolates have contracted from the molds.  

Thanks for clearing that up. I was having serious inferiority reactions. By the way, we all saw Melissa Coppel in Las Vegas show that her shells released perfectly from the mold before they were filled--and I happened to see some workshop participants testing more of them, and all released.

Jim D.

Jim D.

23 minutes ago, curls said:

 

To clarify one point -- I am not removing the shells from the mold to test that they will release. I use clear polycarbonate molds & look at the bottom of the molds for indicators that the chocolates have contracted from the molds.  

Thanks for clearing that up. I wa

×
×
  • Create New...