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Acetate for chocolate?

post #1 of 10
Thread Starter 
Can anyone tell me where I can find acetate sheets not strips but sheets so I can make chocolate collars??? I've seen them for sale on pastry chef websites and what not but I was wondering if the acetate sheets used for overhead projectors are a completely different type of acetate.

Is there a more flexible food grade acetate or is it all in the same?


Amy
post #2 of 10
i got some at the speciality cake decorating shop. (not michael's or hobby lobby) I have a big sheet, but noticed today they have the strips in a big roll for around $30. I guess you just cut what you need.
post #3 of 10
I've taken several chocolate classes and to be honest, none of the instructors mentioned the issue of "food grade" acetate. They all mentioned that for small applications, the clear covers of report folders would work fine. I've used those as well as acetate cut from a large roll that I bought in a hobby shop.

I did a google search and came up with this:

http://www.pastrychef.com/Catalog/acetate_sheets_1597110.htm

The cover of the pad isn't visible on the pastry site, but I found a pad of acetate with the same size, weight, etc. (and even the same color upper binding edge--so I think it's the same stuff) on a graphic arts site and it was the same price. It was described as cellulose (plant material) acetate.

Based on all of this, I think that the products are the same and should be fine.

Just my .02
Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 10
Thread Starter 
I found the same info! I'll have to go to our hobby shop and check out what they have! I really want to get into chocolate and the acetate is all I have left to aquire!

Thank you so much for the help!!!


thumbs_up.gif


Amy
post #5 of 10
Art supply store. They have different thicknesses that are determined by what you are trying to do. I use them alot when I do chocolate decorations.
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Any cake that doesn't fall is a good day.
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post #6 of 10
Thread Starter 
Now I never thought of an art supply store. I don't know why I haven't thought about working with chocolate let alone acetate before. I've got a marble slab and books and molds and tools, even cocoa butter but I haven't delved into it yet.

What I want to do are make little chocolate wraparounds like a tear drop shape and fill them with a mousse and top with a raspberry puree!

Boy and I glad I solicited ya'll for info!!! There really is a never ending supply of expertise and advice on here!

Thank you so much!!!


Amy
post #7 of 10
One of my chocolate cookbooks mentions using clear contact 'paper'.
Everything you project adds to the energy of the Universe.
Therefore, strive to make your contribution a positive one.
And I know cake is one huge plus!
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Everything you project adds to the energy of the Universe.
Therefore, strive to make your contribution a positive one.
And I know cake is one huge plus!
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post #8 of 10
Sorry everyone I'm pretty new with a silly question..? What are the acetate sheets for and how do they work?
post #9 of 10
Quote:
Originally Posted by cakemommy

Now I never thought of an art supply store. I don't know why I haven't thought about working with chocolate let alone acetate before. I've got a marble slab and books and molds and tools, even cocoa butter but I haven't delved into it yet.

What I want to do are make little chocolate wraparounds like a tear drop shape and fill them with a mousse and top with a raspberry puree!

Boy and I glad I solicited ya'll for info!!! There really is a never ending supply of expertise and advice on here!

Thank you so much!!!


Amy



you cannot do this free hand, I will help you...you need to have the basic shape that you need, the tear drop, then you cut the acetate strips, lay them on parchment paper and take your tempered chocolate and with an offset spatula you 'swipe' the strips, pick them up and line the molds.

freeze, then you take your mousse and fill, freeze that part, then add the puree, then freeze that also.

The best mold for this is the flexi molds,

If you don't have them use the tear drops without the bottoms, line them up on a parchment lined cookie sheet or sheet pan. Freeze, when they are SOLID, you can push them out, remove the strip and you have your chocolate wrapped tear drop!

put them back in the freezer till you need them.

I hope this helps!
post #10 of 10
Thread Starter 
Thank you for the help! It sounds like it's going to be a nice dessert with a nice Merlot!

Amy
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