mommicakes Posted 14 Jun 2009 , 10:47pm
post #1 of

I am trying to make some candies in molds, but I can't seem to get them to come out shiny!!! icon_mad.gif Does anyone have any tips that could help??? icon_cry.gif I would totally appreciate it. TIA

12 replies
adonisthegreek1 Posted 14 Jun 2009 , 10:52pm
post #2 of

You need to temper your chocolate for a shiny finish.

patswifey Posted 14 Jun 2009 , 10:52pm
post #3 of

I've rubbed mine with a little bit of crisco.....I'm not sure if it alters the taste but it worked!

mrsclox Posted 18 Jun 2009 , 4:30am
post #4 of

How do you temper chocolate? I don't know what that means.

adonisthegreek1 Posted 18 Jun 2009 , 4:23pm
post #5 of

Here's links to tempering chocolate. Sorry it took me so long to answer, but I didnt see your question.

http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx

http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx

You can also go to youtube and type in "how to temper chocolate"

nightmoon Posted 21 Jun 2009 , 2:56pm
post #6 of

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.

afiadoma Posted 12 Jan 2014 , 4:11pm
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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.

enga Posted 12 Jan 2014 , 6:24pm
post #8 of

I found this on CC

 

http://cakecentral.com/t/585581/shiny-chocolate

Now I'm no expert on chocolate, just was part of a class curriculum.

 

Tempering chocolate is important to the crispness or snap but the molds are equally important. The smoother the surface, the shinier the chocolate finish.

 

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.

enga Posted 12 Jan 2014 , 6:43pm
post #9 of

*super >.<

-K8memphis Posted 12 Jan 2014 , 7:48pm

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--

MyFairDiva Posted 13 Jan 2014 , 5:44pm

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.

ChiCakeLady75 Posted 21 Jan 2014 , 5:20pm

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! 

MBalaska Posted 21 Jan 2014 , 8:20pm

Quote:

Originally Posted by afiadoma 
 

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.

 

This is interesting and it makes sense.

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