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Post by laba47 on Jul 17, 2010 0:01:57 GMT -5
I recently purchased some salted caramels from Artisan du Chocolate and wondered how would they get liquid caramel in a completely circular chocolate. They could not of used a coating pan or an enrober due to the consistency of the caramel. Artisan du Chocolate also could not of used molds due to the perfectly circular shape. I then thought if they used the molding technique used for easter eggs and truffles (two half molds placed together to make a whole), but, again the consistency of the caramel would not let you do this (well.. you could maybe do it but it would create unequal amounts of filling and make a mess!!).
Does anyone know how they molded these?
Thanks
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Post by Sebastian on Jul 17, 2010 5:51:28 GMT -5
They're pre-moulded hollow balls, with a small opening on the top. you fill them, and use a plate device to plug the hole with c hocolate. many then re-dip the e ntire thing in their own chiocolate to make it look more seamless.
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Post by Brad on Jul 17, 2010 10:29:17 GMT -5
Our Caramel is of that consistency, and is one of our truffle centers. Pavoni Italia sells silicone spherical molds. www.pavonitalia.com1. make the caramel. 2. Pour it into the molds. 3. Set in the refrigerator to solidify. 4. Pull out of the fridge in small batches and dip quickly. The chocolate will set very quickly, and often crack due to the cold caramel, but adds structure which keeps the shape round. 5. Dip a second time. Once set at room temperature, the caramel softens, and is absolutely decadent inside, but still round. Voila! Round soft caramel.
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Post by Sebastian on Jul 17, 2010 17:21:50 GMT -5
Might consider trying something like these - www.qzina.com/category.php?categoriesID=64 - they're going to be more expensive ingredient wise than dipping yourself, but if you deposit your caramel at the 85F ish temperature, you'll not have cracking issues, and it speeds production quite a bit. there are table top depositors that can deposit 8 or 9 of them at a time taht can be had for 1500 or so. of course, they all appear very similiar, which may not be what you're after. redipping them in chocolate and rolling across a screen 'rusitics' them up a bit.
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