Chocolate question

R

Rosalm

New member
Dumb question probably but I don't really know what to do. I want to buy a
fairly large block of chocolate and melt it to fit a mold. While it's
melted, what can I mix in to make it less denser so it will cut with a knife
easily?

I think I said that right and I hope you all got it...


--
Cheers!

Dennis

Remove 'ElleKabong' to reply
 
On Mon, 2 May 2011 13:54:44 -0600, Mark Thorson wrote
(in article ):


OK, that's what my wife said as well but it didn't make sense to me. But two
outta three ain't bad...

Thanks :-)

--
Cheers!

Dennis

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On 5/2/2011 1:50 PM, Ruddell wrote:

Whipping cream added to melted chocolate will make a softer chocolate
(ganache) that will cut and melt more easily after it re-hardens. If
you want it to continue to be solid chocolate with no other fillings,
I'd experiment with proportions to find what works best for your
project. I'd start with one part cream to three parts chocolate and
see how it goes. If you're looking for something to add texture to the
chocolate, you could use cookie crumbs or finely chopped nuts.
 
On Tue, 3 May 2011 07:43:02 -0600, Jean B. wrote
(in article ):


Well, thanks for the info. Guess the best thing would be to try a couple of
small ones of each but the cream does make more sense. This sort of thing
I'm really not up on so a little help is always appreciated...

Thanks again

--
Cheers!

Dennis

Remove 'ElleKabong' to reply
 
On May 3, 11:40?am, John Kuthe wrote:

You regularly do with chocolate confections. Have you read many
chocolate recipes?

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On May 3, 10:46?am, Jerry Avins wrote:

No chocolate recipes I use contain paraffin. I will admit that I use
Chocoley.com's Bada Bing Bada Boom compound coating to cover my
Christmas Candy, but AFAIK that does NOT contain paraffin. I know some
use paraffin to make chocolate set up after melting without having to
temper it, but not me.

I make my truffles out of a ganache made from pure real chocolate and
cream, and sometimes butter. NO WAX!!

John Kuthe...
 
sf wrote:

No. Listen to me. I make it professionally.

Do not add cream to chocolate if you wish to make molded shapes. Ganache
will not release from a mold. It is somewhat possible that you can make
molded ganache shapes using a silicone mold--I've never used one--but it
will not work with professional or hobby grade molds made of plastic or
polycarbonate.

Instead, consider lining a mold with a thin layer of tempered chocolate,
letting is harden, then filling the cavity with ganache, letting it set up,
and skim coating the bottom with tempered chocolate. Let this set up until
it releses from the mold when inverted and tapped on a hard surface.
 
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