After seeing Shirley's gorgeous white chocolate ruffles and looking at the less expensive ruffler that BlakesCakes found, I just had to order it. My box arrived yesterday - super fast delivery. I had 11-pound slabs of white and dark chocolate, so I cleaned the mold and base and started chopping chocolate. And chopping and.... I melted about 1 1/2 pounds of dark and added shortening as per the directions included (shortening in dark only - not in white or milk). I poured the chocolate - very little seepage from around the bottom of the mold, and gave it 24 hours to set. The mold will probably hold a full two pounds of chocolate. I just removed the mold, attached the arm with the blade, and made some lovely ruffles 
I'm sooooo happy 
. Many thanks to Shirley and to Rae for their inspiration and information. Now to chop and melt some white.....
Irene
OK you got me curious, can you please explain what you are talking about? What does this piece of equipment look like?
I totally agree, chocolate ruffles are much more important 
Great news, ibmoser!
I got mine, too, but haven't had a chance to try it yet. I'm hoping to color some white chocolate and make my own fancy round. I think I'll just make a small one the first time--maybe 1 lb. to see how the colors come out.
Glad the info was helpful.
Rae
this is so cool! I can't wait to see pictures. I definitely need a bigger kitchen... 
Rae - keep me posted on the two-color experiments. I was thinking about pouring two colors (or chocolates) at the same time on opposite sides of the mold for a swirled look. Layers would be easier to control, I think. What is your plan of attack?
Irene
Irene on the two toned colors that I order, I think you could make those yourself too. How it appears to me to be done is they have poured white chocolate into the mold to fill it, let it set for a few minutes and then turned it upside down to drain off the excess and leave just a shell of chocolate. Let that set till firm and then filled it with semi sweet and allowed to set completely. Or reverse it with a dark shell and fill with white. When you make the ruffles you then have dark ruffle with a white edge, or the opposite, white with a dark edge.
On another it is alternating rings of dark and milk chocolate, so you get striped ruffles, and I am not sure how they do that. I guess you would need something to use as a dam or separator, pour the dark in one, then the milk, etc. and then gently pull the dams out while the chocolate is still liquid?
The marbled one would be fairly easy to just pour one color in about 3/4 full and then fill with another color and swirl.
Shirley - thank you so much for those descriptions! I just dashed out to AC Moore to pick up two different colors of candy melts to try a two-toned effect. Think I"ll experiment with the melts and save the Callebaut until I try a few methods. Guess it will be kinda like trying to swirl soap - you have to pour at just the right consistancy to keep the colors from blending too much but still allow them to swirl together. I don't do that well, either . I really do appreciate your help and information.
Irene
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