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Kerry Beal

Kerry Beal

1 hour ago, Altay.Oro said:

I'm not happy with the appearance of the bases of my molded chocolates ... I'm closing them by flattening the poured chocolate on the mold with a spatula.

In handmade production, what is the best way to get a really professional look at the bottom of the bonbons?

Chocolate as warm as possible on the backs, scrape quickly with the tool you prefer - aimed away from you and at about 45 degrees. As few scrapes as possible, as quickly as possible to minimize scrape marks. 

 

here - go to about the 5 minute mark 

Kerry Beal

Kerry Beal

1 hour ago, Altay.Oro said:

I'm not happy with the appearance of the bases of my molded chocolates ... I'm closing them by flattening the poured chocolate on the mold with a spatula.

In handmade production, what is the best way to get a really professional look at the bottom of the bonbons?

Chocolate as warm as possible on the backs, scrape quickly with the tool you prefer - aimed away from you and at about 45 degrees.

 

here - go to about the 5 minute mark 

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