Chocolatier... (I use the term loosely)

[mattmk1]

Recently decided to try something a bit different, an interesting alternative for the winter and keeps me off the concrete floor... needless to say as the weather changes I head back outside (its not great to make anything out of chocolate when its really hot)

Some of the random things made so far:

[grizz]

Impressive stuff.

Of course if it was me, spoon and face direct interface...... bypass the middle man.

[henry's Revenge]

Interesting
Go on

[dodgerover]

Cool are you making the moulds too?

[Barrass]

Brilliant mate,

What chocolate do you use? I've tried milky bars and galaxy etc but they wont seem to properly harder/cure.

[mattmk1]

Jan 28, 2017 18:22:20 GMT dodgerover said:

Cool are you making the moulds too?

Not yet but it would be good to invest in a vacuumer former, wouldnt take too much

[mattmk1]

Jan 31, 2017 21:45:26 GMT Barrass said:

Brilliant mate,

What chocolate do you use? I've tried milky bars and galaxy etc but they wont seem to properly harder/cure.

Best locally available stuff is ASDA cooking chocolate... its got the best cocao butter content. I now use anything labelled as couverture, I bought 1kg bag from Home Chocolate facotry its about £5 a kg, but worth it

The hardest part is fine tuning the tempering process, in order for the correct type of crystals to form (gives a glossy finish and increases melting point) you need to heat the chocolate, I split into 1/3 & 2/3 then cool one part, reintroducing to bring down the temperature and create the desired finish