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Some chocolate makers have incredibly intricate chocolate molds that boggle my mind. How do they clean them? Or do they not clean/polish them? Or have an army of interns? Or just do it perfectly every time and polishing molds is for suckers anyway?
They are beautiful, but seem so very impractical. What am I missing?
The Soma is not bad, mostly thin lines, but the Askinosie ...
So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar.
At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially?
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