praetorian2000 Posted 7 Apr 2007 , 8:08pm
post #1 of

I don't have professional chocolate molds. They're out of my budget and I don't make that much chocolate. Of the ones I have, most of them have lips--raised edges going around the perimeter of the mold itself. That lip makes it very difficult to scape off excess chocolate back into the bowl. The scraper can't just slide off the edge and take the chocolate with it. I end up with a bit of pooled chocolate at the lip and the individual pieces aren't all nice looking. I was thinking of cutting off that lip. Would the mold be destroyed if I do that? Will it be weaker? How do other people deal with that lip.

5 replies
TandTHarrell Posted 7 Apr 2007 , 11:39pm
post #2 of

not sure what you mean.....can u please be alittle clearer

NEWTODECORATING Posted 8 Apr 2007 , 12:52am
post #3 of

I think I understand what your talking about. I was making Bonbons this week and ran into the same problem. After I filled my mold with candy and dumped out the excess the tops were really messy and I had seen on TV them scrape the top flat and reuse the extra candy. I could not do that with my spatula because of that raised lip, so I used the metal putty knife I use for icing and bench scraping.

praetorian2000 Posted 8 Apr 2007 , 10:46am
post #4 of

That's exactly what I'm talking about. I'm wondering if that raised edge can be cut without weakening the mold? The edges will be jagged but would there be any other problems?

KrisD13 Posted 8 Apr 2007 , 11:21am
post #5 of

If you do cut them, smooth the jagged edges by running a lighter along it, and if you can run something like the knife handle along it. I did that on a plastic cup I had, that I almost cut my lip on. Ran the lighter around the rim to soften the plastic, then smoothed it out. Worked like a charm. icon_smile.gif

NEWTODECORATING Posted 8 Apr 2007 , 12:16pm
post #6 of

I don't know if it would cause a weakening in the mold, but maybe one of us should pick a mold that cost a dollar and give it a go. icon_lol.gif

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