do these need to be tempered to make moulded chocolate?
1350680
Yes you must temperer this chocolate. This is not a hydrogenated chocolate.
1350681
Hello, when I did a tiny amount of research, I believe Callebaut.com said that they are already tempered. I guess in tempered chocolate has to be refrigerated. And tempered chocolate is shiny. These are shiny and sat on my shelf for about a month in December. I feel these are amazing and you should like them.
1908051
The chocolate will not harden it will be gooey. It tastes great and will be good if you are just having your guests dip it and eat it right away.
1262470
I use them for fondant! But I am sure you can use them for chocolate I would say put the piece in the freezer for 15mins let it get cold then put the chocolate in. As well as after put them in the fridge so they get cold and u can pop them out easily.
542681
I agree...dust it on before the chocolate sets completely. You can also do a YouTube search...there's always lots of ideas there.
2119194
I used Wilton candy melts. Took about 10-15 minutes to harden in the fridge. I recommend melting over a double boiler. It's too easy to scald the chocolate when melting in the microwave.
1220573
No, they will scratch the finish. I use melamine spoons and flat turners found in most kitchen stores.
1340361
Yes I have used them & they looked great but found that the white parts looked a little darker when using milk chocolate.
1296720
No. These are bitter-sweet chocolates. I was disappointed in these because I followed the directions to the letter, but the chocolate stuck to my molds and I had to use hot water to wash the whole mess down the sink. If you want to mold candy, just go to the crafts store or Walmart and buy that chocolate for a lot less.
1555287
they should be since they are made by all-clad...the finish doesnt rub off at all..even if it scratches it still retains its nonstick properties,all clad uses exclusive nonstick coating for emeril and their own brand..will not wear off, i actually have 2 of these pans i bought at marshalls to try before i open my new set and so far they havent even scratched or anything and i use them for everything including oven use up to 410 degrees. they are excellent pans. they are sturdy and have a heft to them but not too heavy just solid good pans..no dishwasher needed,,just use a little warm soapy water and a sponge and wipe off and dry..
714268
Possible if consistency is as butter-cream. Have yet to try decorating with melted chocolate. Hope that helps
872822
yes, these are for one time use. They are great if you need to make large quantities and you don't have multiple metal baking forms. They are also look great.
302586
i dont think so, not with the oven because this is a rubber kind of model. ill advice you to use smashed cookies, not so smashed. maybe bits, but to make it to stick together ill advice you to use cover chocolate.
395939
I don't think you'd want to use fondant in this... they're very big capacity. Maybe if you were just trying to do an outline or something.... White chocolate should be fine as far as temps go, but be careful when you pull it out because the tips will be delicate.
422805
I use them to buff Acrylic Chess Pieces that I make. I use two different buffing compounds and find that felt pieces work just fine. I first sand everything to a "smooth as glass" feel, then buff them. I have no complaints. Good luck.
2119195
I used the Wilton's chocolate melts. They come in bags and are sold in stores like Michael's, Joann Fabrics, and Hobby Lobby. Follow the easy instructions on the bag to melt the chocolate and pour into moulds, and let the trays sit in the fridge for about 10-15 minutes to harden. They release easily. I found 1 bag of melts to make about 13 mustache pops.
528738
No. None of the moulds do. Order these from RCBS B000KKB860 they are well made and will last for years of use.
1736464
Sorry - I had bought this "chocolate" many months ago, so I no longer have the bag. But, as it says no tempering then it won't contain cocoa butter so it isn't what I call real chocolate. I ended up just melting it in the melting pot and dipping potato chips in it. I then bought good quality couverture for my molded chocolates.