Hey, it’s me again. I only use polycarbonate magnetic molds. They are so much easier than dealing with spray guns, toothbrushes, paint brushes, tempering cocobutter,ect …polycarbonate magnetic molds the best.
Thank you, and the pros and cons really help too. Your chocolates always look good. A question about tempering chocolate with silk (again, thanks to you) Once you have added the silk, the leftover chocolate that I can reuse - do I need to add MORE when it's remelted? Or is the 1% silk enough, that was added in the first place?
Thank you :) If you have to remelt and you don't heat up your chocolate higher than 35C/95F you don't have to retemper. I can rarely make it work, because I do multiple things next to tempering. But if you have the patience to warm up your chocolate slowly you don't have to retemper. The reason for that is, that you don't melt your desired beta crystals when you're not above 35C/95F. Hope this makes sense :)
You can just save your money, by getting plane (boring 2 same sided) mould, and then when you top them off place it over and tada...done... Con: boring moulds PS transfer sheet not needed if you butter it up 😛 More fun would be if you dive into making your own transfer sheets...its not that hard 🙂
These are so gorgeous, great video Angi!
Thank you soooo much 💛💛💛
Hey, it’s me again. I only use polycarbonate magnetic molds. They are so much easier than dealing with spray guns, toothbrushes, paint brushes, tempering cocobutter,ect …polycarbonate magnetic molds the best.
I really like them too!!
Thank you. I am starting a chocolate shop 🍫
Fantastic 🥳 best of luck!!
@@angilearnshowtochocolate Thank you ❤️
Can I ask what filling did you use?
@phillycampbell8159 it‘s been a while, but I believe I just made an apple compote and toasted some pecans
@@angilearnshowtochocolate Thank you
Thank you, and the pros and cons really help too. Your chocolates always look good.
A question about tempering chocolate with silk (again, thanks to you) Once you have added the silk, the leftover chocolate that I can reuse - do I need to add MORE when it's remelted? Or is the 1% silk enough, that was added in the first place?
Thank you :)
If you have to remelt and you don't heat up your chocolate higher than 35C/95F you don't have to retemper. I can rarely make it work, because I do multiple things next to tempering. But if you have the patience to warm up your chocolate slowly you don't have to retemper.
The reason for that is, that you don't melt your desired beta crystals when you're not above 35C/95F.
Hope this makes sense :)
Love the little ghosts 👻
Haha me too!!
عمل رائع جدا 🌹 شكراً جزيلاً 🌹
th-cam.com/users/AhmedAbdelslamyounes
So cool
thank you :) :) :)
You can just save your money, by getting plane (boring 2 same sided) mould, and then when you top them off place it over and tada...done...
Con: boring moulds
PS transfer sheet not needed if you butter it up 😛
More fun would be if you dive into making your own transfer sheets...its not that hard 🙂
That is a great idea, I never thought about it! Thanks for sharing!!!
Oh yeah I love making transfer sheets too :)