I am trying to make some candies in molds, but I can't seem to get them to come out shiny!!!
You need to temper your chocolate for a shiny finish.
I've rubbed mine with a little bit of crisco.....I'm not sure if it alters the taste but it worked!
How do you temper chocolate? I don't know what that means.
Here's links to tempering chocolate. Sorry it took me so long to answer, but I didnt see your question.
You can also go to youtube and type in "how to temper chocolate"
tempering chocolate means to melt it ever so slowly so it never goes above 100 - 102 degrees farenheight.
That pretty much means the microwave it not going to work. A double boiler will if you really, really have patience and go slowly.
Alton Brown uses a household heating pad in a bowl then the chocolate in another bowl inside that. I've done it this way twice. It takes a long time, but it works. keep a thermometer handy and don't let the temp get too high.
Tempering it and also using 100% pure cocoa butter to brush the mold before filling it is the sure way to getting a mirror finish. It sells for about $5.99. It gives it a totally beautiful finish.
I found this on CC
Now I'm no expert on chocolate, just was part of a class curriculum.
We used a thin clear plastic mold for the red striped and a polycarbonate mold for the round, the plastic ones left a dull finish vs the poly, which was supper shiny. I even brushed Aztec gold luster dust in the mold first, they turned out really pretty.
*I cant seem to get my pic to load going to try again.
yes what enga said and in fact the hard polycarbonate molds are the best for shine according to a class i got to be in once with ewold notter--the shinier the mold the shinier the chocolate--just to shamelessly name drop further --james roselle was his intern at the class--this before his food tv challenges -
en said he does not wash his molds--just scrapes off the tops--and replaces as necessary--
A[quote name="-K8memphis" url="/t/636239/how-do-i-make-chocolate-shiny#post_7475466] ...en said he does not wash his molds--just scrapes off the tops--and replaces as necessary-- [/quote]
Yes! I was also told this, years and years ago when I took a class of chocolate molding, our instructor was the sweetest (very old) lady, but she knew what she was doing. This and tempering chocolate will result on shiny choccies.
I took a candy class at a local supply store close to me (Chicago) about a year ago and have been doing tons of candy making since then. I buy all of my chocolate from this supply store, they only carry Peter's Chocolate which is already tempered. I melt it down using my crock pot. I fill the crock pot with water, set it on low, put the chocolate in a bowl and let it sit on top of the water. It melts down PERFECTLY to a cream consistency. Whatever I'm making, I put in the molds and set it in the fridge for about 10-15 minutes and when the chocolate comes out it has a beautiful shiny look to it. I ALWAYS get compliments on the appearance of my candy! I started out using Wilton candy melts but they taste horrible and I found out theres no chocolate in them! Then I tried tempering my own chocolate but it's soooo much easier to buy the Peter's chocolate thats already tempered directly through the shop I get my supplies at. It tastes amazing!
This is interesting and it makes sense.