Do you have trouble creating glossy and shiny chocolates? Here are some things I ran into the last couple of years when making chocolate:

1. Make sure you buy high quality polycarbonate molds. Unfortunately cheap plastic or silicon won’t do. Here are some links to molds I like:

[ Ссылка ]

[ Ссылка ]

2. Polish mold before each use with a microfiber cloth

3. Only clean with warm water, don’t use soap. It can leave a smeary film on your molds.

4. Most importantly: Temper chocolate and colored cocoa butter properly

If you need to temper colored cocoa butter you can temper it like chocolate. But the easiest way will be with silk. I'll be making a video about how to make cocoa silk, but in the meanwhile you can also check out this video by Chocolate Alchemy:

[ Ссылка ]

Patreon:
[ Ссылка ]

Interested in the tools I’m using? Here are Amazon Affiliate links:

Chocolate Making Tools and Equipment
Tooth Brush Oral B from Braun: [ Ссылка ]
Airbrush from Timbertech: [ Ссылка ]
Double Boiler from Cuisine Art: [ Ссылка ]
Glass bowls from Pyrex recommended set: [ Ссылка ]
Glass bowl from Pyrex Single 8 cups: [ Ссылка ]
Glass bowl from Pyrex Single 1 pint: [ Ссылка ]
Sous Vide, Nano from Anova: [ Ссылка ]
Blender, Explorian Professional-Grade, 64 oz from Vitamix: [ Ссылка ]
Blender, 750 Professional, 64 ox from Vitamix: [ Ссылка ]
Piping bag + Tip recommended set: [ Ссылка ]
Single Piping bag from Weetiee: [ Ссылка ]
Grater from Microplane: [ Ссылка ]
IR Thermometer from Etekcity: [ Ссылка ]
Grinder, Premier Chocolate Refiner from Diamond Custom Machines (no amazon affiliate link): Premier Chocolate Refiner
If you want something similar from Amazon, I’d take a look at this one: [ Ссылка ]

Video Making Tools and Equipment
Olympus OM-D E-M1 Mark II : [ Ссылка ]
Ring Light with Tripod: [ Ссылка ]
LED Video Light: [ Ссылка ]

свернуть