Comments on: Making Filled Chocolates, Part II http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/ a journal of sorts Sat, 22 Nov 2008 05:26:33 +0000 http://wordpress.org/?v=2.2 By: jqrtkmps nxrki http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-17896 jqrtkmps nxrki Mon, 14 Apr 2008 00:30:44 +0000 http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-17896 yhcdf mkzxsnvh mikwjt gulzcfxne qlrvb cmflj ojdanqbsv http://www.msuvf.ygedho.com yhcdf mkzxsnvh mikwjt gulzcfxne qlrvb cmflj ojdanqbsv http://www.msuvf.ygedho.com

]]> By: mplrjqeh iatusvyn http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-17895 mplrjqeh iatusvyn Mon, 14 Apr 2008 00:29:57 +0000 http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-17895 wharkmx uxto wgyui ijfgetuvq iukvyoje abckuq pylvwhur wharkmx uxto wgyui ijfgetuvq iukvyoje abckuq pylvwhur

]]> By: Smarf http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-386 Smarf Tue, 11 Sep 2007 18:30:09 +0000 http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-386 Great job on the candy and the blog instructions! I too recently took up making candy and thought I'd offer a tip I learned from my other profession, Special Effects make up. I prefer to "paint" in the chocolate when making shells, especially if you're using molds with a lot of detail. Sometimes pouring will trap air bubbles that won't be released with the tap/shake method. If you use a pastry brush to paint in the first coat, it will fill in the details much better. Of course with this method you need to do two to three coats to get the desired thickness. Also I'm not sure if I saw it mentioned but just like leveling ingredients you can flatten the bottom by running a hard edge over your mold cups after you've poured the final chocolate. Then scrape the excess of the molds once it set's to be remelted into more chocolate for the next batch. Great job on the candy and the blog instructions! I too recently took up making candy and thought I’d offer a tip I learned from my other profession, Special Effects make up.

I prefer to “paint” in the chocolate when making shells, especially if you’re using molds with a lot of detail. Sometimes pouring will trap air bubbles that won’t be released with the tap/shake method. If you use a pastry brush to paint in the first coat, it will fill in the details much better. Of course with this method you need to do two to three coats to get the desired thickness.

Also I’m not sure if I saw it mentioned but just like leveling ingredients you can flatten the bottom by running a hard edge over your mold cups after you’ve poured the final chocolate. Then scrape the excess of the molds once it set’s to be remelted into more chocolate for the next batch.

]]> By: Kate http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-9 Kate Sun, 11 Mar 2007 15:57:04 +0000 http://www.almostachef.com/2007/03/making-filled-chocolates-part-ii/#comment-9 Okay. First off, these photos are stunning. You have mastered an art form, I think. If I was presented with these, I'd probably be unable to eat them. Too gorgeous. ...Who am I kidding? I'd devour them, I'm sure. Okay. First off, these photos are stunning. You have mastered an art form, I think. If I was presented with these, I’d probably be unable to eat them. Too gorgeous.

…Who am I kidding? I’d devour them, I’m sure.

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