Cleaning chocolate?

Discussion in 'Pastries & Baking' started by kuan, Oct 16, 2001.

  1. kuan

    kuan Moderator Staff Member

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    Retired Chef
    I dunno if this belongs here, as chocolate is a totally different ballgame.

    1) I was wondering if there are any tricks to cleaning chocolate after they come out of the molds.


    2) Do you fill the molds all the way up and then scrape off the excess or just barely up to the top?

    Kuan
     
  2. w.debord

    w.debord

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    I don't follow what you mean about cleaning chocolate? Did you mean the chocolate molds, polishing chocolate or cutting off seams?

    I actually prefer to fill my smaller molds using a pastry cone and piping in the chocolate. It's less work then to have to go back and fix an edge that didn't scrape clean, also less waste and I think it's easier to clean up later. But for speed scraping is the right approach.