mwj
Neophyte
Posts: 5
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Post by mwj on Dec 17, 2021 5:18:26 GMT -5
Hi, I am new to experimenting with chocolate and need help sealing my molds. I have a set of polycarbonate half spheres complete with clamps and pins to make whole spheres. I make my shells, fill the shells and immediatly clamp the molds together. However when i go to demold them they just separate into halves again. I have seen some people do a middle layer of chocolate, but i dont like the idea of a wall of hard chocolate through the soft filling. Could i pipe some chocolate on just the edge before clamping them? Or does someone have a good trick to solve this one. Maybe i just need to get a different mold. Any advice much appreciated!
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Post by Chip on Dec 17, 2021 9:26:05 GMT -5
Hi mwjAre you trying to make a hollow form or a solid form? If hollow, just pin/clip the two sides together, pour in your chocolate (your determination as to how thick you want the walls) then rotate it for a few minutes until the chocolate starts to harden. You don't have to "spin" it, just rotate it every couple of seconds. I'm sure there are other more experienced members here who can probably tell you how to do it easily!
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mwj
Neophyte
Posts: 5
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Post by mwj on Dec 17, 2021 11:35:07 GMT -5
Very clever, but these are filled so the shell is set by the time it gets clamped...
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Post by Chip on Dec 17, 2021 12:26:37 GMT -5
mwjSo basically you are putting chocolate in each half of the mold, letting it set up and then trying to join the two halves together? And still have a hollow form to fill with something? Once cooled, the chocolate will not adhere to itself, it needs to be warm and in a somewhat liquid state. Putting two halves of an already set up mold together would require you to do some "chocolate soldering", meaning, taking the chocolate out of the molds and using tempered chocolate to glue the two halves together. At least that's what I'm hearing from you?
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mwj
Neophyte
Posts: 5
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Post by mwj on Dec 17, 2021 13:31:35 GMT -5
Yeah I think I'm going to see if I can get a different mold. This cannot possibly be the best way to get a round truffle. Thanks for clarifying that!
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