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How about a thread to seriously discuss Chocolate making?!? - Page 2

post #16 of 883
Thread Starter 
Oh, and about the dipping. I've never been able to make pretty truffles when I dip them, so I use molds. I dip rice krispy treats sometimes, but usually just drizzle a bunch on top. Fruit dipping is a lot easier because you have stems and such to hang onto. I have NO dipping advice - I'm sorry!

I also forgot to mention that I bought a few chocolate transfer sheets. I thought I could cut little squares and stick them on top of truffles for decoration. I got two different pattersn, both gold so they match. I've also been wondering, can you paint luster dusts into chocolate? Will it stick?
post #17 of 883
Im sure the luster dust should be fine. I have used the super pearl dust on candy shells( as in ocean shells) just brushed on dry.
I like pb filling, choc truffles.
post #18 of 883
Ok i'm getting in on this one! Does anyone know where I can get the molds for shot glasses. The ones where you can use either chocolate or hard candy in them? I've been looking for years, and would love to add this to my care packages for Christmas!
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
Reply
post #19 of 883
Thread Starter 
Humm. The only one;s I've seen are these (http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=1326) and they are made for ice. BUT, it's a rubber/silicone mold, so it will probably be ok to use with chocolate
post #20 of 883
Oh can i join the chocolate party too? I much prefer chocolate to cake but shhhhhhh don't tell anyone or i'll get battered icon_biggrin.gif I bought a few lolly moulds to try out but i've not done anything yet - i've not bought any other moulds coz basically i don't know what to fill them with icon_redface.gif
Now for the really stupid questions:
What is the best type of chocolate to use and how do you know what to use to fill them with? My only expertise in this field is in the tasting - of which i am very accomplished icon_lol.gif
post #21 of 883
I'M IN...I'M IN!!!!!

I am definitely a newbie when it comes to the art of chocolate making. Any tips for a beginner? I am guessing that the best place to start is learning how to make a simple chocolate truffle??!!

What is the best chocolate for melting? Can I just melt store-bought chocolate (like Lindt or Cadbury) and use that to fill molds?
post #22 of 883
I'm in too! I've been doing hand dipped chocolates for the last 3 years but I'm trying to get into the fancier molds and different fillings with luster dust and gold leaf. I just got my new molds in on TH. and plan on starting to play around with them soon. I want to try passion fruit and pomegranite as some fillings, sounds gross but they actually taste really good with chocolate.

*For those who are reading this thread and want to start chocolate making, but don't know how to temper. I'll be typing up all of the tempering things you need to know and placing it here on CC. A chocolate 101 if you will icon_lol.gif Anyways, I've had lots of members ask me about tempering, so I just thought I'd make it easier and post it here on CC instead. I'll make sure to go into more detail though so it will be LONG.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #23 of 883
Quote:
Originally Posted by mkolmar

*For those who are reading this thread and want to start chocolate making, but don't know how to temper. I'll be typing up all of the tempering things you need to know and placing it here on CC. A chocolate 101 if you will icon_lol.gif Anyways, I've had lots of members ask me about tempering, so I just thought I'd make it easier and post it here on CC instead. I'll make sure to go into more detail though so it will be LONG.



thanks, mkolmar! i can't wait to read it!
post #24 of 883
Oh I can't wait to read that. I would like to learn more about chocolate since it's my all time favorite. My favorite filling would have to be the old stand by or carmel. I love milky way bars. icon_lol.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #25 of 883
Meemaw, Have you been on Mels thread called snickers cupcakes ? She has some that are like milky way cuppies !
post #26 of 883
post #27 of 883
Chocolate... ummm umm umm.. I have been making chocolates for years, and I want to recommend Autumn Carpenter's book above all..

http://www.countrykitchensa.com/whatshot/contemporary_candy_supplies.aspx

Her recipes are the best, and easy to follow instruction. For beginners, and experienced candymakers this is the book to have.. Her truffles are the best..















They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #28 of 883
OMG ! Laura I just bought that book yesterday, Thanks for saying I bought the best. Yahooo!
post #29 of 883
I just bought those molds last week. I'm getting ready to try them out today I decided. Can't wait.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #30 of 883
Oh what mold shapes did you get ?
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