I've recently been making a few cakes with chocolate panels on the side and I prefer when they all turn out with a nice smooth uniform surface to them. I'm not after a shiny finish but a smooth unmarked look.
I normally use baking paper as the base and was wondering what others use. They turn out ok with the baking paper but I think they could look better. I have used acetate before but that resulted in patches being shiny whilst others were dull.
I know I could temper the chocolate but am reluctant to go that way due to the time factor and also that I usually have my two small kids running around who could distract the most focused person in the world
Very interested to hear of other peoples experiences.
Thanks in advance!
You could try polishing the acetate with cotton wool before spreading the chocolate on. This is what I do with my chocolate moulds to stop the tempered chocolate having dull spots.
Just in case anyone happens upon this thread I have discovered that using laminate pouches produces a great result. I peel them apart and use the inside surface to spread my chocolate on. Comes of cleanly and creates a beautiful matte finish
Can you explain to this American what a laminate pouch is?
Thermal laminating pouches? For documents, badges, luggage tags, and the like?
You do realize that the inner surface of these (and of loose laminating film, as well) is coated with a hot-melt adhesive, right? Doesn't exactly sound like "Good Eats" to me.
The things you put through a laminator to seal documents etc. I'm not telling you to use them but I have - no one has died. I'm not trying to poison people just so you know.
(And I don't think cling film or baking paper or microwaves are that healthy either.)