How About A Thread To Seriously Discuss Chocolate Making?!?

Sugar Work By sayhellojana Updated 5 Oct 2011 , 1:33am by SpatulaGoddess

bobwonderbuns Posted 21 May 2010 , 6:01pm
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Yep! It's exactly the same. Print the picture the size you want it, reverse it if you want (you're piping it backwards so you need to reverse the image -- I used Photoshop for that), tape it down with acetate over it and pipe away. They go quick and make a big impact on a cake! Who knew chocolate transfers were this much fun? icon_lol.gif

bobwonderbuns Posted 23 May 2010 , 9:07pm
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luvlaugh Posted 23 May 2010 , 9:46pm
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The cake is so cute. It came out great.

bobwonderbuns Posted 22 Nov 2010 , 6:15pm
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Huh! This thread does still exist!! I just looked for it in a search and it said there were no topics for this thread... icon_confused.gif

sugarspice Posted 25 Nov 2010 , 4:28am
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Yes...that "no topics exists" line comes up a LOT! Bob-your choc transfers are great! Do you use the colored melts or do you color them yourself?? I have found the time it takes to color the choc can be time consuming!! But the end result is great.

bobwonderbuns Posted 25 Nov 2010 , 2:15pm
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Thanks!! I colored some with candy coloring and for other colors I mixed colored candy melts to get the right colors. I had soooooo much fun on that cake!! icon_biggrin.gif

playingwithsugar Posted 25 Nov 2010 , 2:47pm
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Originally Posted by sayhellojana

Humm. The only one;s I've seen are these ( and they are made for ice. BUT, it's a rubber/silicone mold, so it will probably be ok to use with chocolate

I just ordered these molds. I will be using them for dessert shooters - mousse and whipped cream in a crunchy container they can then eat.

The trick to using these molds is to mold the candies thick enough to pop out of the mold without breaking, but not solid. Solid chocolate, as thick as the ice cubes are, would neither be appealing (they would be too thick to bite into comfortably) nor cost-effective.

Edited to add -

I also use the rubber ice cube trays that have unusual shapes, to make chocolate shells. I made dolphins last year, for two dolphin aficionados. They loved them!

Theresa icon_smile.gif

luvlaugh Posted 24 Jul 2011 , 8:22pm
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Just wondering; is this thread still going?

bobwonderbuns Posted 24 Jul 2011 , 10:21pm
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It's stalled out for a while. So what's new y'all? icon_biggrin.gif

luvlaugh Posted 25 Jul 2011 , 2:39pm
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I haven't been here in a long time. I recently started a candy/dessert blog. That's about it. How about you?

bobwonderbuns Posted 25 Jul 2011 , 2:42pm
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I'm getting ready to do a blog entry on a very cool video I just got using chocolate transfer sheets. It's amazing! icon_biggrin.gif

luvlaugh Posted 27 Jul 2011 , 2:12am
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Cool, let me know when it comes out. I would love to see it. I love transfer sheets they are so neat.

SpatulaGoddess Posted 5 Oct 2011 , 1:33am
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I want to send homemade chocolates to my family this winter, over a long cold distance. They need to travel from Ontario to Nova Scotia. From past experience the quickest way to get stuff to my hometown is by train (which takes 2 days), and the chocolates will undergo multiple temperature changes, back and forth from room temperature to freezing several times.

I am worried about how this will affect the chocolates. If they bloom I'll be mad, but if they melt I'll be sad.

Do you have any advice?

I'm planning to make 6 varieties:

  • dark chocolate with sweet raspberry filling
    semi-sweet chocolate with orange cream filling
    semi-sweet chocolate with caramel filling (unsure if liquid or firm would be best)
    semi-sweet chocolate with either soft peppermint filling, or just peppermint flavour
    semi-sweet chocolate with peanut butter filling
    milk chocolate without filling

Each chocolate box has a tray with 9 compartments to keep them separated. All of the boxes will be packed into one big cardboard box, which will have a buffer of bubble wrap. But I'm worried about the temperature changes.

I've read that tempered chocolate should not melt at room temperature, and the fillings should reach room temperature before you add them, to prevent expanding and leakage later. (My tempering skills are so-so.)

My plan is to have all the chocolates made and packed about 2-3 days before I plan to ship them, but once I take them outside, they'll be in the cold winter air for a little while, then a hot and humid subway, then a warm train station, the baggage check area, and then onto the cold cargo hold of the train before finally going back inside once they arrive.

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