At this point, I know enough to be dangerous about molding chocolate, and wanted to run a few questions by the experts! Here are some of my first attempts. Unfortunately, the mold that most are gravitating to for gift giving is the little package. In this batch, I hand painted the 'ribbon' in the mold, but it wasn't dramatic enough, so I added some color after un-molding. They like it but I don't, I just can't seem to get it smooth with enough coverage. Tried airbrushing it yesterday (.7mm fan, small fan, and even the straight nozzle) but that's not going to be neat enough either. Suggestions? Is it a matter of not having the CB at a workable temperature? Wrong brush? It just seems that it's difficult to get the CB to really adhere to the slick mold with a brush in a way that looks presentable. I have a .5mm nozzle set coming for my Grex so who knows, maybe that will work better? I just had another idea.. would tempering/coloring white chocolate and piping it in be better? It would be tedious but everything about this particular mold is tedious LOL>
I also want to paint in horse head silhouettes and suspect I'll run into the same issues. I then started thinking; maybe if I start with a thin layer of clear tempered CB, there would be more texture to paint on? Also, would this suffice to provide the extreme sheen so that it's not necessary to worry about subsequent colors being so carefully tempered? How many thin coats can you do (allowing them to dry in between) before you run into CB pulling away from the chocolate? In a Chef Rubber video, it was recommended to use 65 PSI and 93 degrees to spray, but would that temperature end up ruining an underlying clear temper?
I sure would appreciate expert input here!
