Someone help

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Joined Nov 3, 2002
bounce: Does anybody know what kind of materials pastry chefs use for making a molds for chocolate showpieces.Now i know it has to be something special because it has to touch the food..ANYBODY :)..
 
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Joined Jul 28, 2001
you can use a very dense aspic. Using powder and less water makes for a good mold. Aquire a piece to reproduce. Put inside a container and fill with mixture. Let it solidify.Cut away bucket. cut mold all around the piece and remove the piece. put mold back together and secure with saran. Pour mold and remove. This works best for tallow but I've used it for solid chocolate pieces.
have fun!
 
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