Bringing shine back to molded chocolates

no i have no tricks for that --the shine needs to stay undisturbed

 

i never figured out how to use those gloves--they successfully took off the shine as well as my bare fingertips did

 

but i was in a great chocolate class once and i can't remember what he did to preserve the shine

 

i'm thinking using a little spatula so you never touch them

 

because heat is gonna mar them

 

just handle them on the bottom not on the sides

 

there's some great chocolatiers on egullet dot org in the pastry section

 

i'm sure if you search you can find an answer or even register and ask--they are brilliant choco peeps andrew shots gets on there sometimes and kerry beal is super

 

maybe that's discussed in here:

 

http://forums.egullet.org/topic/144068-chocolates-with-that-showroom-finish-2012/

Chocolate's crystalline structure allows it to reflect the texture of the surface it is on. This basically means that you cannot touch them at all and use something that is highly glossed to maintain shine. k8mpmhis is right about using a spatula to transport them.

Before tapping out my chocolates from the mold, i go over it with my spatula/putty knife like crazy and i find that i have no need to clean up the edges if i do it that way. i will warm up my spatuula over a stove top (dry heat) til warm if there is a bunch to take off.

good luck!

If you use couveture chocolate and temper it properly and then set your chocolate in polished polycarbonate moulds you will not lose you shine.

This:

 

Cotton gloves so you do not leave fingerprints, manipulate as little as possible. They also slow the heat transfer from your hands to the finished product. The tempering is what will give you shine and " snap ". Polished poly moulds are key, shiny moulds give shiny chocolate. Making sure you polish any marks you leave in them ( I tend to accidently put my fingers in them from time to time ).

 

I don't know what wilton wafers are but couverture chocolate is easier to temper because it was seeded and tempered ( most of the time ). Chocolate is all about tempering, if you overheat it your chocolate will bloom and become cloudy and even whitish from the fat seperating. It's also affected by the room temperature and humidity.

At work I wear a robber glove and also a cotton Glove over that. Also, if there is any chocolate residue on the cotton glove it is pretty much useless.

Rubber***