I have been reading through some threads at eGullet and noted that makers of molded, filled chocolates often use a vibrating table after pouring the final layer of chocolate into the mold in order to make sure that there is no air space left between the bottom chocolate and the filling.
These vibrating tables for chocolate can be ordered online but are expensive. However, someone at eGullet figured out that the same exact tables are used for mixing dental substances and one can acquire them for quite a bit less on eBay and places like this ($40 to $60 less new and even more for used machines). They are usually listed as "Dental Vibrators," "Dental vibrator," or "dental investment vibrator."
As you can see, they are used to "de-bubble" a viscous solution.
For this reason, I think that not only are they useful for filled chocolates, but that they will also be useful to the home chocolate maker who is concerned about air bubble formation in his/her tablets.
After filling one's molds, this device should be able to remedy the problem and make sure that the chocolate has full contact with all areas of the mold.
most professional producers I know use a vibrating table. However, if you're after a similar affect at home and don't want the expense (at least at this stage) a similar result can be obtained if you are using polycarbonate moulds - the really thick ones that dont bend - by filling them with chocolate and banging them against the table 10-15 times. This is what I do at home when I'm making moulded pralines. It could be a little tough with the thinner moulds that bend, however.
I was watching one of the pastry competitions on the food network and I saw a chocolatier using a vibrating device for taking the bubbles out of his large chocolate piece that appeared to have been jury rigged from a neck massager.
Just before Christmas I noticed they were selling vibrating hassocks at a store here in Canada which is like Bed, Bath and Beyond. After the holiday they were selling them off for less than half price, so I picked up a couple. I took the cover off, left the legs off and they form a 18 or 20 inch square foam topped vibrating surface. They have two speeds and I find the higher speed better at removing bubbles.
I checked out one of the chocotec vibrating tables at my chocolate supplier, and while it really does shake, it was extremely noisy, not to mention expensive.
I use professional polycarbonate molds, which I can bang on the counter to knock out the bubbles, but for the thinner non professional molds which bend easily this works well to remove bubbles with no trauma to the molds.
Post by foodofthegods on Feb 4, 2007 14:54:12 GMT -5
I got one of the dental vibrators, rectangular style from e-bay. It was not expensive and besides getting out air bubbles it settles the chocolate to fill the mold completely and levels out the bottom of your chocolate. Besides saving wear and tear on the molds, it makes the process much easier. Slamming down each mold 10-15 time takes time and patience.
My only complaint is it is only rated for 15 minutes continuous use.