I don't have professional chocolate molds. They're out of my budget and I don't make that much chocolate. Of the ones I have, most of them have lips--raised edges going around the perimeter of the mold itself. That lip makes it very difficult to scape off excess chocolate back into the bowl. The scraper can't just slide off the edge and take the chocolate with it. I end up with a bit of pooled chocolate at the lip and the individual pieces aren't all nice looking. I was thinking of cutting off that lip. Would the mold be destroyed if I do that? Will it be weaker? How do other people deal with that lip.
post #1 of 6
4/7/07 at 1:08pm