How About A Thread To Seriously Discuss Chocolate Making?!?
Sugar Work By sayhellojana Updated 5 Oct 2011 , 1:33am by SpatulaGoddess
You don't need to paint the sides of your mold. Fill each cavity or use a large ladle and pour in strips covering the mold then use a bench scraper to remove excess choc.
Shake the mold lightly to get a pretty descent coating in the cavity.
Flip the mold upside down over your bowl and allow to drain. Take the bench scraper (or flat edge spatula) again and go over mold to remove excess choc.
Allow this to set up then add the filling and cover with choc. Shake mold lightly and take the flat edge over again to ensure a smooth bottom. Tap out the mold to remove air bubbles. Allow to set.
Put in freezer for a few minutes and then flip out of mold.
Thanks for the nice comments on my oreo's!
Heres how I did them for those who asked..
I used candy melts, I filled the heart design. ( with a spoon) I tap the air bubbles out. I pop it in the freezer till set.
I then add the choc till the mold is half full and drop in the oreo , I gently push the oreo in and the choc will come up and cover most of it I then finish filling it just to under the top edge of the mold.
Then I tap out the bubbles again and pop back into the freezer till set. If you fill it a little less then full you have nothing to trim or clean off. After they are set when you turn the mold over they should fall righ out or with just a light tap on the mold. if they dont I pop them back in the freezerfor anothe few mins. hth!
Thank you ladies for your help. I'm going to try again today. One of the molds I have is rather large and very flexible. It's the Wilton Easy Flex 24 cavity Mini Heart Mold. I may just use this for something other than chocolates and stick with a regular mold for chocolates.
Thank you again for your help.
aquamom.. Thanks so much! I love the spinningleaf molds!
Oh gosh -
My Valentine's Chocolate making has been postponed/canceled. Little bit of a family emergency. My great aunt fell and we're all worried about her. I'm closest so I'll be staying with her for a few days.
Things are just getting tougher and tougher around here economically, too. It's been a rough month.
...I think I need some chocolate...
Jana, I hope everything gets better for you. When it rains it pours.
I hope your aunt has a speedy recovery.
I've went through about 10 lbs. of chocolate since last night. I went to bed at 3:15 am and got up at 6:15 am to start all over again. They were all molded chocolates and almost all of them had filling. My goodness is that time consuming. I always forget how long it takes to make them until I'm in the process of making them again.
My whole body is sore right now. Can't wait to go to bed.
Oh jana. I hope she improves quickly and things get better for you soon.
You deserve some choc !
mkolmar.. Yes choc,s can take lots of time, I hope you post some pictures.
10lbs of Chocolate?! I think the most I've ever done was about 5. That sounds like TONS of work - you should be proud 
Thanks for the kind words. I really appreciate it.
Happy Valentine's day
Jana-How is your aunt doing today?
Hi everyone. Today I dipped strawberries. I only did 3# worth so it went quick. I also dipped a few slices of banana and coated them the same as the strawberries.
Choc. dipped strawberries, choc. dipped strawberries rolled in toasted coconut and I rolled other strawberries in toasted pecans (some in both) and marbled strawberries.
mkolmar ..Oh yum! Im waiting... I hope mine get here soon! I love berries dipped in choc!
I see you got signed up to be a Gallery Support Member !
Mkolmar - that sounds delicious
My aunt, Totsy, is well. She's just getting older and more forgetful. She really needs someone here with her. I've enjoyed spending time with her though. She has amazing cookbooks. I spent a good hour copying recipe's out of a 1934 Hershey's cookbook!
I did work a bit of chocolate into the day, too I made a nice dinner for us and, of course, dessert. Chocolate cake with chocolate raspberry sauce. I made the chocolate raspberry sauce kind of how Rachel Ray does it, except I used ganache in place of ice cream topping.
How was everyone else's Valentine's Days? I'm sure they were very sweet (pun intended)
Mkolmar - that sounds delicious
My aunt, Totsy, is well. She's just getting older and more forgetful. She really needs someone here with her. I've enjoyed spending time with her though. She has amazing cookbooks. I spent a good hour copying recipe's out of a 1934 Hershey's cookbook!
I did work a bit of chocolate into the day, too I made a nice dinner for us and, of course, dessert. Chocolate cake with chocolate raspberry sauce. I made the chocolate raspberry sauce kind of how Rachel Ray does it, except I used ganache in place of ice cream topping.
How was everyone else's Valentine's Days? I'm sure they were very sweet (pun intended)
Mkolmar - that sounds delicious
My aunt, Totsy, is well. She's just getting older and more forgetful. She really needs someone here with her. I've enjoyed spending time with her though. She has amazing cookbooks. I spent a good hour copying recipe's out of a 1934 Hershey's cookbook!
I did work a bit of chocolate into the day, too I made a nice dinner for us and, of course, dessert. Chocolate cake with chocolate raspberry sauce. I made the chocolate raspberry sauce kind of how Rachel Ray does it, except I used ganache in place of ice cream topping.
How was everyone else's Valentine's Days? I'm sure they were very sweet (pun intended)
I haven't forgotten y'all, I just haven't received an email notice in quite some time (for any of the CC threads.) 
Sorry you're not getting notices Bob 
Just remember to check in on us
I was thinking that the chocolate-raspberry sauce I made would be amazing inside chocolates. I've never put fresh fruit inside though. Would they go bad fast?
I'll send you all some dipped and rolled strawberries anytime. Don't ask me how I would pkg. them to get to you all in one piece and not have them getting gross by that time. 
Bobwonderbuns-- Good to see you didn't forget about us.
I did a practice run today of desserts. I did make up some sauces though. Made strawberry sauce, caramel sauce and a lemon-mine curd thinned down with coconut rum so I can use it to plate with. Hopefully that pairs well with the desserts I (and my friend) made.
Jana-fresh fruit goes bad quick but the sugar in the sauce might help control that. I'd fill either the day before of the day of serving. I've filled chocolates with a raspberry-chocolate ganache before but not a sauce.
I've wanted to try to fill chocolates with and English sauce so if you try it tell us how it goes.
I'll send you all some dipped and rolled strawberries anytime. Don't ask me how I would pkg. them to get to you all in one piece and not have them getting gross by that time.
Bobwonderbuns-- Good to see you didn't forget about us.
I did a practice run today of desserts. I did make up some sauces though. Made strawberry sauce, caramel sauce and a lemon-mine curd thinned down with coconut rum so I can use it to plate with. Hopefully that pairs well with the desserts I (and my friend) made.
Jana-fresh fruit goes bad quick but the sugar in the sauce might help control that. I'd fill either the day before of the day of serving. I've filled chocolates with a raspberry-chocolate ganache before but not a sauce.
I've wanted to try to fill chocolates with and English sauce so if you try it tell us how it goes.
thanks mkolmar - thats about what I thought. The suace was made with equal parts chocolate ganache and raspberries smooshed together. Technical, I know
thanks mkolmar - thats about what I thought. The suace was made with equal parts chocolate ganache and raspberries smooshed together. Technical, I know
jana, I like using this stuff called icing fruits, I mix it with some of my homemade cream centers and its delicious!
It come in several fruit flavors,Its made from real fruit puree. I love the red raspberry .
You an add it to dough /icings/batter.
mkolmar.. I think in a cooler with some dry ice and packed real well should take care of it Yummm, I cant wait till mine get here !Oh can you double dip mine in some white/milk choc please LOL!
Thanks Jana for the comments on my pics.
and that last post of mine was suppose to say lemon-lime curd not lemon-mine curd. I shouldn't type when it's late at night.
No problem fiddle-I always double dip the strawberries when I do white chocolate. Too bad all those strawberries I made are now gone. 
guess, I need to make another batch.
fiddle - I've heard of icing fruits before but I don't really understand what they are. Is it like premade fruit filling that is shelf-stable? Id love to know more
mkolmar - yes, as a matter of fact you DO need to make more choc strawberries 
hehehe
jana.. The icing fruits are a real thick puree, made from real fruit and yes its premade you keep it in the fridge and it lasts till when ever!
You can use it alone if you like or mixed with whatever you want icing buttercream for a filling etc!
I made molded choc,s at Christmas and everyone went nuts over them. I cant remember all the flavors. After you use it you store it in the fridge but once you add it to a cake/ choc,s it can sit out with no problem.Its a C.K. product That my cake supply carries.
mkolmar ..Hey glad to hear your making your CC friends some fresh berries!hehe!
thanks fiddle. I'll add that to my list of "cake toys" that I really don't need but want very,very much hehe
Wow, I am awfully nice making all these strawberries.
Yep fiddle, now a gallery supporter. thanks for telling me how.
As soon as I can I'll post the pictures from a small photo op of desserts I did for the ACF (with my friends help).
We plated on a square plate and had the above mentioned desserts.
The sauce wasn't how I wanted it but it was last minute since we hit lots of road blocks.
You all will laugh at me because I got to the venue early to finish up my desserts and the door was locked. There was 2 other chefs (doing meat and fish dishes) who were there locked out with me. I decided I would cut out my choc. transfers while waiting. It was 28 degrees outside and I noticed that the choc. was too cold and not cutting right. I went to the van and turned the heater on. I then put the cutter in front of the heat vent to warm it up and started cutting the choc. that way. Hey, it worked.
Then inside the venue I had to make my ganache. I heated up the cream and poured it over the choc. then covered it with saran wrap. Set it aside for a few minutes and came back to whisk it. The kitchen was so cold the choc. didn't melt. The choc. nibs melted slightly and then hardened in a giant glob. I had to put it over a gas burner to heat up the bottom of the bowl (burner hardly worked) added a little more cream and it took a long time to finally get smooth. As soon as I put it on the cake it was trying to set before I could hardly smooth it. Ended up heating up an offset spatula to smooth out the ganache a little better.
It all turned up well in the end. I'm happy with how it turned out considering we hit more road blocks than this, but I'll plate differently next time. I just thought you would all get a laugh out of this.
mkolmar.. Hey glad to have another gallery supporter, we all just cant keep up !
Wow ! I would of been in a panic, good for you for keeping your cool and getting it all done. Yes post pic,s!
I know the weather well It was almost 32 here today .
As soon as I download the pics from my camera I'll post them (or rather as soon as my DH can---I'm not great on a computer and he's a computer tech. so I just make him do it.)
It may have looked and sounded like I kept my cool but trust me...in my head I was doing a lot of this OH POOP, NOW WHAT?!!???!
Who's making ST.Pat's candy? I think I'm skipping out on this theme.
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