Hello everyone! I try to make chocolate shoes. I use polycarbonate mold. When I getting shoes out of mold, its look fine and shiny, but after some days, they looks stained, ugly, with light pigmented areas. I used special chocolate for melting. What I do wrong? I add picture with my shoes.
how was the gold coloration applied and were they kept away from heat, light, moving/air and any kind of change in atmosphere -- humidity for example -- also were they refrigerated
I dont use any colorants, this light pigmented areas appear after 2 days. When I putt out of mold, shoes are dark black chocolate color. when I remove mold from the refrigerator, they are a little wet. Maybe this is the problem. The now I try to dry chocolate in room temperature, but this process are more slowly as I put in refrigerator. In youtube I see video, where people use refrigerator for chocolate drying.
By special chocolate for melting, do you mean candy melts? Candy melts are made with vegetable fat and don't have to be tempered. That looks like chocolate bloom. Perhaps just use real chocolate and temper it? It's not so difficult, you just need a thermometer and some patience.
I use chocolate without vegetable fats, this chocolate is for melting. I read some articles about melting, some say need chocolate put in seal bag, and then in refrigerator. Maybe problem is in temperature contrast from refrigerator and room temperature.
Today I buy candy thermometer :) I hope it arrived fast :)
If it's real chocolate, and you melt it, you need to temper it before you put it in the mold.
Thanks, today I only melt it and put in mold. When my thermometer arrived, I try to tempered it. I hope it helps.
in the meantime only leave it in the fridge actually i prefer the freezer and i set a timer so i don't forget it in there -- i'd say maybe five no more than ten minutes for that piece -- and only long enough to help it set not any longer than that -- and your molds need to be carefully softly cleaned and buffed -- your chocolate will be as shiny as your molds -- and only melt the chocolate slowly at a low temp
and honestly unless your choco is in temper you will have wonky results --
Thanks about helpfully tips! :)