On Tue, 3 May 2011 19:10:42 -0400, "Janet" >
wrote:

> sf wrote:
> > On Mon, 2 May 2011 13:37:52 -0700 (PDT), John Kuthe
> > > wrote:
> >
> >> Cream. Basically make a very thick ganashe or truffle center. I use
> >> 1/2 cup of cream per 1 lb of chocolate for my truffles. Maybe cut
> >> that down to 1/4 cup cream or less per lb of chocolate for a large
> >> moldable chocolate thing.
> >
> > Listen to John. He makes a lot of candy.
>
> No. Listen to me. I make it professionally.
>
> Do not add cream to chocolate if you wish to make molded shapes. Ganache
> will not release from a mold. It is somewhat possible that you can make
> molded ganache shapes using a silicone mold--I've never used one--but it
> will not work with professional or hobby grade molds made of plastic or
> polycarbonate.
>
> Instead, consider lining a mold with a thin layer of tempered chocolate,
> letting is harden, then filling the cavity with ganache, letting it set up,
> and skim coating the bottom with tempered chocolate. Let this set up until
> it releses from the mold when inverted and tapped on a hard surface.
>
Does this mean you've outted yourself and we now have someone to ask
candy questions of?

--
I love cooking with wine.
Sometimes I even put it in the food.