Actually, no, I didn't realize it would still pop out cleaning if it's not tempered. Ugh! I'll remember that next time!
forgot to add seed chocolate
You mentioned having a mess to clean up... I hope you know you can pop your molds into the freezer, freeze the chocolate and then just unmold it. No harm, no foul. You can then re melt and reuse the chocolate. We all have those kinds of days when we realize later we've made a mistake.
So, I was tempering my milk chocolate, and after thinking it was ready, I filled a whole lot of shell molds. Then I realized, I never added the seed chocolate. Now I have a whole lot of mess to clean out of the molds. (and a lot of wasted time).
updated by @nicole5: 04/11/25 09:27:36
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@clay
• yesterday
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Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
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