Uncle wrote:
> On Mon, 16 Aug 2004 04:59:44 GMT in <4bXTc.3803$zO3.1211@trndny05>,
> "Janet Puistonen" > graced the world with this
> thought:
>
>> Uncle wrote:
>>> I'm tryng to make a sort of bon-bon kind of thing, and having a hell
>>> of a time.
>>> For some reason, the chocolate has a difficult time sticking to the
>>> ice cream ball. Is the chocolate too warm? I thought this might be
>>> the problem, but did another batch with it at about body
>>> temperature and
>>> it still happened.
>>> I'm using a mix of 4 parts chocolate to 1 part cocoa butter. I run
>>> about a 50% success rate. Here's what I do:
>>>
>>> make the chocolate mix
>>>
>>> freeze a pan.
>>> scoop the ice cream balls onto the frozen pan.
>>> put it back in the freezer to stabilize it.
>>> dip it in the warm chocolate... this is where the problem comes in
>>> put what makes it through back into the freezer.
>>> go for a second dip to cover the invariable holes and cracks... and
>>> again, sometimes it won't stick.
>>>
>>> I also notice that it's usually the first few that work, then I
>>> start having problems. This also <seems> to be just about the time
>>> the
>>> surface of the ice cream or bon bon is getting frost on it. It
>>> occurs
>>> to me that this frost could possibly be part of the problem. Anyone
>>> done this before that can point me to the problem?
>> It strikes me that ice cream has probably adulterated your chocolate
>> after the first two....Have you considered making chocolate shells,
>> then filling them with ice cream, then filling in the backs with
>> chocolate? I would think it would work better.
>
> I can't even imagine how I would go about making the shells, let alone
> fill them with ice cream. You may have something with the
> adulteration, though, certain I'm losing ice cream into the
> chocolate...

If you are dipping ice cream into chocolate and not using something like a
tempering machine or a heating pad to maintain temperature, the ice cream
is knocking the chocolate out of temper almost immediately. In addition, it
is melting into the chocolate and changing its composition.

As to making shells, well, it would help if you owned a hemispherical
mold....but you could attempt it with something along those lines. Foil
muffin cases, cupcake tins, etc. (Do you know how to line a mold with
chocolate? For something like a foil cup, you could brush it or spread it
with your finger. With a real mold, fill it with tempered chocolate, tap on
a counter and/or jiggle back and forth a few times to eliminate air bubbles,
then flip it over and let the excess run back into the bowl. Set the mold
upside down on something long to hold it off the surface a bit--I use a pair
of chopsticks, one at each end--for a minute or until the chocolate begins
to set, then using a bench scraper or long stright spatula or the like
scrape off the excess in a few long strokes. When fully set, fill each
cavity, leaving a little room at the top. It is important that the filling
not protrude above the mold. When the filling is set, you can either pipe
the backs on, or pour chocolate over the whole mold and scrape off the
excess again.)

Another option would be to construct shells using acetate. You could mark
circles on a sheet, and fill them by carefully pouring some chocolate into
each and spreading it. You could then use acetate strips to form the
cylindrical part, and attach the two with a bit of melted chocolate, or, if
you are dextrous, just fit the semi-set strips around the circles. (If you
want to, the acetate also lends itself to attractive Jackson Pollock-like
effects using ivory, milk, and dark chocolates.)

You could then fill the set shells with softened ice cream, chill until
fairly firm, and fill in the backs. You'll have an easier time if you are
filling a mold, since it will support the shell and you'll be less likely to
break it while filling.

A lot depends on what size you want these things to be, and how many you are
going to produce and for what purpose. You can acquire a hemispherical mold
for no more than $50, I would think, and probably less. Have a look at the
Chocolat Chocolat website for professional molds, or look at the gazillion
candy-making sites for the much cheaper flexible plastic ones. Those you can
get for a few dollars each. If not an actual hemisphere, there's probably
some kind of soccer ball or golf ball or Easter egg mold you could use
(depending on the size).

It's a lot easier if you've got some basic equipment.

--
Janet

Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.721 / Virus Database: 477 - Release Date: 7/17/04