Chocolate Moulds

Sugar Work By DinasSugarShack Updated 1 Apr 2011 , 6:32pm by DinasSugarShack

DinasSugarShack Posted 25 Mar 2011 , 2:14am
post #1 of 9

I need to make some chocolate shells for a mermaid cake. whenever I use the moulds, the shells don't come out nice and shiny, they kind of lose the top. are there any tips on making them nicer.


8 replies
motherofgrace Posted 25 Mar 2011 , 2:55am
post #2 of 9

are you putting them in the fridge to set?

mplaidgirl2 Posted 25 Mar 2011 , 3:00am
post #3 of 9

I throw mine in the freezer for a few minutes and pop them right out

motherofgrace Posted 25 Mar 2011 , 3:17am
post #4 of 9

by the sound of your issue, you are either not putting them in the fridge/freezer, or not loeaving them in long enough icon_smile.gif

DinasSugarShack Posted 28 Mar 2011 , 2:59pm
post #5 of 9

No, I wasn't putting it in the fridge or freezer to set. I will try that and see how it goes.
Thank you for the tips

dchockeyguy Posted 29 Mar 2011 , 7:53pm
post #6 of 9

Are you using chocolate or confectioner's coating/candy melts? If you are using real chocolate, then your problem is most likely your temper. If you do not properly temper, your chocolate will not be shiny.

DinasSugarShack Posted 31 Mar 2011 , 1:55am
post #7 of 9

So should I use chocolate melts instead? I was using lindt chocolate

motherofgrace Posted 31 Mar 2011 , 1:59am
post #8 of 9

Lindt chocolate bars?

DinasSugarShack Posted 1 Apr 2011 , 6:32pm
post #9 of 9

No, I buy the baking chocolate from them. They come in a large bag and look like little chocolate dollars.

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