Handmade Chocolates Using Polycarbonate Moulds by Easy Sweets
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- Опубліковано 15 лип 2015
- Create Professional Standard Chocolates Every Time with our Polycarbonate Chocolate Moulds. The Moulds are Manufactured from the Most Rigid Polycarbonate Plastic, they are Extremely Durable and Polished to a High Gloss Finish, Essential for Consistent Artisan Results
Really nice!! Please do more videos!!!!
Great demo. Thank you!
Thanks for making the video! I tempered my chocolate with a thermometer but still my truffles don't come off the mould easily. I literally broke one mould because I knocked it too hard...what should I do? Thanks!
Hi. As a temporary solution, try putting the mould in the freezer (after you had it in the fridge) and allow it to harden more. Don’t let it stay in too long though, or you’ll get condensation.
i love everything about this video *-* the bonbons look amazing! i noticed the last layer of chocolate must be thicker...whenever i make bonbons i scrape out the filling with the chocolate cuz i make the last coat too thin... thanks so much for the video ill try again x)
Thank you for your note. Glad you liked the video. Happy Chocolate Making.. :-)
I hope it works out okay for you.
+Easy Sweets it worked!!!! thank you so much! can i freeze them? im making it with strawberry filling so im afraid they wouldnt last much long
how do you keep the shells from being too thin?
Generally, tempered chocolate will give you a good consistency and one layer of chocolate is enough.
However there can be a bit of trial and error, if you see your particular tempered chocolate giving shells that are too thin then you will have to give them a few minutes to cool and add a second layer. But as I say, most tempered chocolate gives a good consistency and as I show on the video, one layer is almost always enough.
Easy Sweets thanks
whenever i set the chocolate in fridge its get swet after take out from the fridge, all water drops on it, plz help me out
Once you remove from the fridge, allow the chocolates to return to room temperature by placing a clean, dry tea towel over them (so it wont get direct condensation from the air if it is hot in the kitchen). To me it sounds like the chocolate may have experienced too large of a temperature range, maybe too hot initially or when cooling out of the fridge.
It may also be that you left the chocolates in the fridge for too long. Chocolates left in the fridge for too long will pick up condensation.
I hope this helps. Tony.
thankyou , one more need help
somtimes the colour of dark compound chocolate change from top like dusty, whats tht mean...
It sounds like your chocolate was not tempered properly. Solid chocolate pieces can be remelted. It can take a little time to achieve a perfectly tempered piece of chocolate. With a little practice, you'll start to identify the signs of tempered chocolate more and more quickly.