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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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23-06-2007, 10:04 PM
posted to rec.food.chocolate
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making chocolate shells.
On 22 jun, 03:42, wrote:
wanted: tips on melting and pouring chocolate shells. want to make minature cups. Hi, The important thing is your temperature. Depending in which chocolate you are using the temperature differs. Never melt the chocolate over 45 degrees celcius and always do it through using either a secondary heat source like au bain marie or you could use a microwave. To test if the chocolate is at the right temperature for pouring into the mould dip a knife in and wait for about 3-5 minutes. If the chocolate has hardend and is nice and shiny then you can pour your chocolate. The temperature to give a great result will be found between 28-32 degrees celcius. Another thing to keep in mind is the room temperature. Optimaly it would be between 15-20 degrees celcius. Good luck. 
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30-06-2007, 12:29 PM
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I shall try out this yummy item......
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