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Post by Fat Rabbit Coffee on Dec 8, 2022 0:32:20 GMT -5
I read somewhere on here about people using large feeding syringes to fill their molds. Great idea!! So I bought a few and they are way harder to use than expected.
I cut off the nozzle halfway - doable but hard to use. I cut it off more. Just as hard to use. Cutting it off at an angle seemed to make things worse.
Sometimes it works ok and other times it's really hard to load the syringe and I get a lot of air even though it seems like I'm totally submerging the nozzle. I also greased the rubber plunger around the edges with some oil to make sliding it easier. That helped a tiny bit.
Is it really that hard to use or are there tips to make life easier?
Dan
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Post by Ben on Dec 8, 2022 8:49:25 GMT -5
Did you get the really big syringes from the california vet supply place as recommended elsewhere on these forums or something else? I've used others and none worked as well for me as the califormia vet supply ones.
I've been using them for 10+ years. I cut the tip all the way off and drill out the hole to be 1/2" in diameter. The bigger the hole, the easier it is to use, although if you go too big, you may get some chocolate dripping out. I've made the hole on a couple of my syringes really big to be able to more easily handle larger inclusions.
When using the syringes, I'll grease the inside of the syringe with a bit of chocolate and then work the plunger up and down a couple times to get it moving smoothly. After that, it's pretty easy to use. Obviously, the viscosity of your chocolate will have an effect--thicker chocolate will be harder to suck up.
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Post by Fat Rabbit Coffee on Dec 8, 2022 10:17:42 GMT -5
No, I didn't see the part about the vet supply. I went on Amazon (of course) and got a pack of 150 ml syringes.
Do you have the link to the vet supply place?
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Post by Thomas on Dec 8, 2022 10:46:16 GMT -5
I keep my tempered chocolate in a warmer. Place my mold on a scale, use an ice cream style scoop, use it to pour the chocolate into the mold until the desired weight is achieved, tare the scale, and repeat. Very simple, quick, and accurate. One just has to not let the scoop fall into the chocolate. That's a mess and is why I have multiple scoops. My molds create four 60g bars and my scoops hold enough chocolate for one bar. I've never used syringes.
Just a thought for you.
-Thomas
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Post by Ben on Dec 8, 2022 11:52:17 GMT -5
These are the ones I use: www.calvetsupply.com/monoject-feeding-syringe-without-cap-140-cc.htmlI'd imagine 150ml ones should work just as well, though. They're just syringes after all. I've molded using ladles and other spoons in the past, but found it to be slower, more difficult to hit the exact weight, and messier. That being said, I've seen others do it without the same issues, so it is possible.
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Post by Fat Rabbit Coffee on Dec 8, 2022 12:01:50 GMT -5
I keep my tempered chocolate in a warmer. Place my mold on a scale, use an ice cream style scoop, use it to pour the chocolate into the mold until the desired weight is achieved, tare the scale, and repeat. Very simple, quick, and accurate. One just has to not let the scoop fall into the chocolate. That's a mess and is why I have multiple scoops. My molds create four 60g bars and my scoops hold enough chocolate for one bar. I've never used syringes. Just a thought for you. -Thomas I haven't yet gotten to the weighing stage of this journey. I just lay out the various molds I have and fill to eye but I'll get there. Still great to read about what different things people are doing.
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Post by Fat Rabbit Coffee on Dec 8, 2022 12:02:48 GMT -5
These are the ones I use: www.calvetsupply.com/monoject-feeding-syringe-without-cap-140-cc.htmlI'd imagine 150ml ones should work just as well, though. They're just syringes after all. I've molded using ladles and other spoons in the past, but found it to be slower, more difficult to hit the exact weight, and messier. That being said, I've seen others do it without the same issues, so it is possible. Yeah, that looks pretty much identical to what I'm using. But I'll try your technique of cutting off the nozzle and opening the hole bigger. Thanks!
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Post by mark on Dec 8, 2022 20:11:06 GMT -5
I pretty much do what Ben does, also cutting off the entire nozzle. I noticed that sharp edges on the nozzle cut appear to have a negative impact on temper so I generally sand the edge a bit after cutting off the nozzle. I use the markings on the syringe for dosing each bar, I found that quicker than using a scale.
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Post by Fat Rabbit Coffee on Dec 24, 2022 13:06:46 GMT -5
I cut off the entire nozzle, sanded the edges, and lubricated the top rubber part but it's still really hard to use. Maybe it's that particular syringe itself.
And then I happened to just find a 20ml syringe which is obviously way smaller, but worked perfectly as is without any modification. I was able to fill one bar per draw and a few smaller cubes at a time which works pretty well at my scale. For me, anyway, maybe a 50ml syringe will be just right. I do like how easy and clean it is to use, though not easy to clean afterwards when the chocolate has hardened inside the tip of the syringe itself.
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