BRIGHTNESS ON CHOCOLATE

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Permalink Reply by Esteban Iriart on October 4, 2012 at 5:42pm

It work, but the shiny change a little bit based on the mold shape. Anyway I could get the shiny of the picture attached on this discussion.

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Permalink Reply by Daniela Vasquez on October 4, 2012 at 6:53pm

I also heard you can leave your chocolates on the molds and they come out shinier. Never tried it, but this was said by Greg Cook from Chocolate Arts :) he also mentioned the sprayed cocoa butter/chocolate on the molds. I'm glad it worked for you.

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Permalink Reply by Esteban Iriart on October 5, 2012 at 9:47pm

Daniela, I also realized that leaving the chocolates on the molds the shiny improves. Unfortunatelly, I don't have enought molds!

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Permalink Reply by Stu Jordan on October 4, 2012 at 8:11pm

When you get the shine right, it can be spectacular, but takes a lot of practice and some extra techniques to get it super shiny - I have attached one of ours to show the shine we achieve. No glaze, nothing added, just manipulating the coca butter pretty much in the manner laid out here (a couple of other things as well but nothing overly substantial)

Attachments:

• IMG_2702.JPG, 1.9 MB

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Permalink Reply by Esteban Iriart on October 5, 2012 at 7:37am

Amazing!!!

Is it possible to share with us those techniques you mention?

Thanks!!!

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Permalink Reply by Sebastian on October 5, 2012 at 7:03am

I'd also add that proper care of your molds will be critical for you to continue getting good shine. If you clean them with something abrasive, they'll stop shining. If you use a soap that leaves behind a film, they'll stop shining. You may consider "pre tempering" your cocoa butter before applying it by cooling it a bit, and vigorously rubbing it into the cavity with your finger. Also, if you're using a colored cocoa butter spray for decoration, no need to first apply a pure ccb film.

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Permalink Reply by Esteban Iriart on October 5, 2012 at 7:37am

Hi Sebastian,

What do you mean with "pre tempering"?

How should I clean the molds? Just water? Cold water?

Thanks!!

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Permalink Reply by Sebastian on October 6, 2012 at 6:33am

Many people don't clean their molds - they'll use the same one over and over for a given type of chooclate.  Of course that only works if your temper is perfect each time, and if you're using the same colors each time.

I'm a fan of just using hot water.  If your water is hard, you'll have to find a way to remove the minerals that are deposited behind - sometimes a cotton ball to buff it out works, but over time even that'll scratch up the molds.

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Permalink Reply by Mark Heim on October 5, 2012 at 9:32pm

If all of the pieces are round, they may have been polished and glazed through panning.  If they are you can taste it just before the chocolate melts.

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