How long do I have before chocolate sets?
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Tech Help, Tips, Tricks, Techniques
Clay;There may be some challenges with your method if Lisa isn't using polycarbonate molds, or the hard thermoformed molds from, say, Tomric. There are millions of inexpensive molds on the market, but they don't lend themselves to the method you've outlined, as they are too flimsy, and often have ridges around the outside which prevent scraping. I have some of those exact molds in my basement, from when I was doing this as a hobby in my home.If the only way to make her confections is to partially fill the mold, put the fondant in, and then fill it the rest of the way, I would like to suggest an alternative to piping with a baggie (which we also do in our shop for decorating brownies, and so forth):Go to a restaraunt supply store and buy the CLEAR version of the red and yellow ketchup and mustard squeeze bottles we've all seen in at one time or another. They hold approximately 1 litre of chocolate (about 2lbs), are much thicker, and hold the heat better, while at the same time insulating the chocolate on the sides from your hands. You can snip the tip to allow whatever volume you like out, and while pouring, you can roll it, and squeeze it to circulate the chocolate and prevent swirling. When refilling, dump out the chocolate that's in it, stir your ACMC chocolate, and then refill it. When done, put it in the fridge for a few minutes, then when the chocolate has set, roll the bottle thereby breaking the chocolate inside, and dump it back into your ACMC. You'll end up with a clean bottle that's ready to use again!We make thousands of sampling callets this way, and they turn out great!This is a great option for those who have/use home hobbyist styles of molds, and it allows for a much cleaner shop because it isn't as messy as a piping bag.
