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Post by chippie on Jul 23, 2022 7:45:50 GMT -5
Hello everyone, I am newbie to this forum and chocolate making as well. I got to know that I need to mix some confectioner's glaze to my finished chocolate to give it that classic shiny look. After fair amount of trawling the internet I found tidbits of information as to how to prepare confectioner's glaze but still missing lots of info. This is what I know as of now. Confectioner's glaze is prepared from mixing shellac/carnauba wax + food-grade ethanol + vegetable oil. 1) What proportions do I mix them in? 1 part shellac/carnauba wax + 3 or 4 part ethanol + ? parts vegetable oil 2) What is the function of vegetable oil in confectioner's glaze? OR Have I got everything wrong? Your advise will be appreciated. Thank you,
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Post by soseattle on Jul 23, 2022 18:50:31 GMT -5
What kind of chocolates are you making-molded chocolate or chocolate confections like bon bons that are filled and then coated with chocolate? In general, my understanding is that proper tempering is the most important step to getting shiny chocolate. There is a lot of information about tempering and various methods on the internet, including the Chocolate Alchemy site. Using glossy chocolate molds when molding chocolate can also enhance the shine of properly tempered chocolate. I personally would not use a confectioner's glaze like the one you mentioned when making my own chocolate since I don't find it necessary. I just do molded chocolates for personal enjoyment.
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Post by chippie on Jul 23, 2022 22:07:34 GMT -5
Thanks soseattle. I am making chocolate confectionery that have filled insides and coated with chocolate. I agree tempering gives a nice shine but I would like to understand the process of making and using confectioner's glaze as well.
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Post by soseattle on Jul 24, 2022 0:41:04 GMT -5
Oh OK. I don't really know anything really about confectioner's glaze, but did a little self educating. I didn't really find a DIY recipe. I assume most candy makers that use it purchase it already made. I did find some commercially available products if that would help. shop.chefrubber.com/products/36/Food-Lacquer/
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Post by chippie on Jul 24, 2022 4:56:02 GMT -5
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Post by Thomas on Jul 24, 2022 13:54:29 GMT -5
Not an expert but I suspect most glazes are applied with a panning machine.
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Post by soseattle on Jul 24, 2022 19:32:32 GMT -5
Yes, they are commonly used in candies that are panned. They can also be brushed on larger pieces. There is even a food grade thinner for cleaning the brushes.
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