Here's a pic of them:
My sweet SIL bought them for me as a bday present. (she got them on ebay from an international seller) I now you put them in the freezer for 5 min. then dip in melted choc. and put back in freezer for another 5 min. and they pop off. I'd love to try them w/ hot sugar. Anyone know the proportions of sugar to water? I can't put my hands on my recipes right now. (I know... I need to get more organized!)
The kit didn't come w/ any instructions
Thanks for any help!
Freeze the forms several hours or overnight on a tray in the freezer. They have to be really cold. Gradually warm the chocolate in a bowl in the microwave until it is melted, but not too hot, sirring often. Dip each mold in the chocolate being careful not to cover the edges. (Keep a towel handy to wipe the surface of the molds dry if necessary.) Lay each one sideways on another tray until the chocolate is set and will fall off or pop off easily. I used to pop the flowers off with my thumb or grasp then gently to pull them off. Expect some to crack, just re-melt. But you can't re-dip a piece until it has been frozen again, or if it warms up because you have left it out of the freezer for a few minutes. So just dip the set quickly, then wipe them clean with a dry towel and re-freeze them to do more. In fact, it's best to just store the molds in the freezer. As for sugar, I would first practice with different colored chocolate candy melts, then try melting store-bought fondant.
I can only tell you in european measurements
500 grams of granulated sugar, 2 dl water, 25 grams of glucose syrup.
to use the forms with this combination dump them in ice water for a couple of minutes, dip them in the caramel and wait a few seconds and then popthem off. put the forms back in the ice water and use another one while the first one cools off again