ianh
Neophyte
Posts: 12
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Post by ianh on Mar 22, 2015 17:18:46 GMT -5
So I have been making chocolate bon bons and the area where the cap and the walls of the bonbon are suppost to meet and melt together have not been lately. There is a hairline crack going all the way around the chocolate and therefore the bottoms fall off when I unmold them. Are my walls too thin? I am not sure how to correct this? Photos attached, any comments appreciated.
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ianh
Neophyte
Posts: 12
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Post by ianh on Mar 22, 2015 17:20:17 GMT -5
It was suggested that maybe the walls were too thin and the cap was expanding/contracting at a different rate then the walls and "popped" off. I kind of think so, at least I know my walls were really thin, so I will be making them thicker next time. Should my walls and cap all be about the same thickness? How do you guys judge wall thickness?
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Post by smoothchocolator on Mar 24, 2015 9:00:10 GMT -5
Hi, Ianh Thin shell chocolates are beautiful to eat! But too thin can be a problem. If you could get those bonbons out of the mould s, your shells are not so thin, so maybe try to get your cap a bit thinner. Fill the bonbons up to about 1mm lower than the top (not sure about the measurement coz I've never measured them!) Hold the moulds straight with the top of the moulds at your eye level..If you see any filling, you put too much filling...and it will be difficult to cap it..so if you aim to put as much filling as you can without going over the cap allowance will give you beautifully thin shell all around the bonbons and thin shells are easier to bite into as well! Also slightly warm up the mould with filling (once they firm enough for capping) will help the cap to stick to the shell...just slightly..you don't want to melt or untemper the chocolate..sorry for the long reply..hope this helps!
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