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Since I never seem to get around to sending out Christmas cards or letters, I decided to blog a bit to keep my fans updated. :-)

Monday, November 2, 2009

Hmmm...round 1 of the experimental technique did not go well

So here's my plan -- if I can use the shell molding method of chocolate making, I might get a better seal on my cherry chocolates.

So, I followed the instructions in my awesome candy book by the CIA (Culinary Institute of America) to polish my chocolate molds and fill them with tempered chocolate. I then deviated slightly from the instructions and turned them over to drain on cooling racks (instead of a bowl). I must have waited just a bit too long to drain them, because the chocolate did not really drip down through the cooling rack grid very well and more chocolate than I anticipated remained in the cavities of the mold.

I persevered anyway, hoping to identify other challenges with my plan. With the extra thickness of the chocolate in the cavities, there wasn't room for the extra-large maraschino cherries I have on hand. I cut them in half and dropped them in. I then piped in some fondant (there wasn't room for much) and sealed with chocolate.

This batch won't be beautiful, but here's what I learned:
1. I need smaller cherries (I might have to go to Gygi's on Saturday and see if they have some smaller ones)
2. I need deeper molds that are more rigid than the ones I have. I'm thinking about investing in one of these.
3. I need a better scraper. (I'm thinking a wide rigid putty knife)

I will first try another round in my existing molds and see if a thinner wall of chocolate might work better. But not tonight. If you have any ideas, send them my way!


  1. I'll take any of those not 'beautiful' ones off your hands so they aren't cluttering your space!

  2. Yes I think that tasting them should be first, (I'LL help) just to see if you really need to spend your chocolate dipping time shopping..... hee hee!