How About A Thread To Seriously Discuss Chocolate Making?!?
Sugar Work By sayhellojana Updated 5 Oct 2011 , 1:33am by SpatulaGoddess
LOL!! Oh ya house work, Dang! 
Thats what im doing today, 
I played cookies over the weekend so now I have to clean before I can play again !
So many things to try and so little time 
House work
Those chocolate heart boxes are so cool 
I also like the colored MMs inside.
Perfection strips? Will someone explain these too me?
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=625575
I have looked at these and never ordered them! Now I need them!
Fiddlesticks do you use the smallest one for choc? I use a 1/4 dowel for some of my cookies. Also how would you spread the choc?
Jana, these are to make the choc the same thickness all over!
Thanks Linda Im not sure what went on with my link there LOL!! Well anyway ..Yes I have them but have never tried them yet! But did you read back a page on this thread an see the tips that were posted ? I have a bad habbit of buying items that I want to try and by the time I get them( shiped) I have moved on to another thing I just have to have/try ! hehe! Then somethings sit here till I just have to try them again LOL!
Oh - got it. Those look handy Thanks for explaining
Oh Linliv46, those heart boxes are gorgeous!!! 
I use the small (black) perfection strips for the chocolate wraps and for chocolate transfer cut-outs. I think I'll start using them for other things like rolling out dough too. I really like them.
I just ordered a few more sheets from Country Kitchen Sweet arts and they should be in within the next 2 days (crossing fingers)
I'm going to cut out the transfer and after I dip my cookies in chocolate, lay the transfer on top. I'm really starting to like this whole transfer thing! So much easier than piping and people are amazed by it. 
OK, to tell the truth I'm trying to perfect it before next month when I'll be working a charity event. I'm in charge of the dessert station for a formal sit-down dinner. Everyone will get the same dessert so no picking it out. It will be served on a square plate with a caramel-Brandy sauce painted on in a streak. The plating will be on top of the sauce. There will be a key lime ricotta cream puff with a phillo sheet fan sprinkled with sugar, choc.-Bourbon cake covered in ganache with a choc. transfer cut-out and a peach-Brandy upside down cake with whipping cream and caramel shards. Does that sound alright to you all? I'm starting to get nervous. I have to do before preview for the newspapers next Monday.....I could vomit.
Oh gosh Mkolmar - That sounds like heaven! I'll taste test for you
mkolmar. It all sounds so yummy ! I have done the cookies that way in the past. I diped shortbread in choc and put a piece of cutout transfer sheet on top , Also did the oreo,s that way to ( in my photos) I did gingerbread men on them for Christmas. Super simple and everyone thinks you spent so much time on them, hehe!
Linda when I said tips I was talking about this tip from Mkolmar...
I'll give you a hint though (found this out the hard way) put choc. just in the middle of the transfer and spread it out. Take a straight edge cookie sheet or something else with a straight edge and drag it across. Watch how much choc. you put on the transfer though. Always easier to add then to have too much and have lots of choc. just pushed to the end the transfer in a giant pool.
mkolmar.. You were asking all of us for WOW ! Ideas and we keep wanting yours It all sounds so yummy though.
The caramel shards are actually sugar shards that are flavored like caramel and cooked till about an amber color. Put it on a slipat and wait for it to cool. Break apart.
Fiddle-your making me blush and that's hard to do.
I decided I'm taking a tear drop cutter and cutting out the choc. boubon cake to give it a nicer design. After I cover it in ganache I'll take a smaller tear drop cutter and cut out part of a choc. transfer to stick on top and add a little more height to the cake. I hope it turns out like it looks in my head.
Anyone making any molded chocolates for V-day?
Im molding oreo,s today ! I have been taken over by breast cancer items ...the ribbon cookies and ribbon suckers ( my photos )and I still have to do pink cupcakes for friday. Besides the v/day cookies I posted I made a few batches of choc chip cookies with v/day m& m,s and white and choc chips added to them. Havent had much time for anything else!
Of course I'm making molded chocolates! I just wont be doing any till Friday night. lol. I plan on chocolate marshmallow inside of milk chocolate and caramel inside milk chocolate. Nothing too fancy, but still good
They sound delicious ! I just posted my oreos , I know they are cookies but still choc LOL!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1314349&done=1
Yes I guess they have been deleted ?? 
Maybe we cant post those anymore either ? Lets see if I can get them on here
I have a message in to Kathycc ( one of the mod,s ) so lets see if they are not letting us post these anymore ?
I was not awear we cant post these either ? anyway there they are ! I really like this mold design, did you get the email showing the new design ?
I have a message in to Kathycc ( one of the mod,s ) so lets see if they are not letting us post these anymore ?
I was not awear we cant post these either ? anyway there they are ! I really like this mold design, did you get the email showing the new design ?
Oh those are soo pretty! Well, It seems to me thats a cookie so I don't know why that wouldn't be appropriate! Yes I got the new mold letter and I love the rose! Might have to have that one!
Thanks Linda I will see what reply I get on posting these ! I sure dont understand what the problem might be now.
fiddlesticks,
Your oreos are cute. I have the same mold and had a bit of a problem. I used double stuffed oreos. I used candy melts. My problem was in getting the chocolate to cover the sides of the cookie. I had a few gaps and when I tried pushing the cookie in further it then showed through the white chocolate on the top where the heart is.
Should I use paramount crystals to get a thinner flow? If so, what is the ratio of crystals to chocolate/melts?
Thanks so much to anyone for help.
sayhellojana,
I made some molded chocolates yesterday and I'm not sure if I did them correctly or the easiest way.
I put some melted candy melts in the mold and then used a paintbrush to paint it up the sides and waited for it to dry a little and then placed the filling in and covered with more melted chocolate.
I used a silicone mold so I couldn't see if there were any air bubbles or not.
Any advice on the best way to do molded chocolates?
Thanks for any help.
I don't use melts, just choc. so I can't help you with your question.
However, did you fill the molds partially and tap them out on the counter to get out any air bubbles, then put the cookie in - recover with chocolate-take a bench scraper to the back to make sure it's smooth and then tap out again to get any air bubbles out?
The tapping the air bubbles out is real important otherwise you get little gaps.
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