I was planning to make chocolate molds with different fruit puree fillings based on the book "Making Artisan Chocolates" by Anders Garrison Shotts
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Author makes 2lbs of chocolate per batch and he said you can't scale down or up and needs to be exact.
So that's why I was planning to make exactly that much each time.
Umm..I made chocolate truffles and fudge and just cover up the fat bloom with nuts
Just got this overpriced burner - Control Freak by Breville - so wanted to start tempering the chocolate and start with chocolate molds.
So far the best price I'm getting is from JB Prince but they don't specify if it's from Chocolate World / Pavoni etc. just some unspecified "European brand of high quality" that they won't name. I want the CW but the one I'm seeing that looks like it isn't the same and the dimensions are bigger at
https://www.jbprince.com/pastry/sphere-chocolate-mold-24-molds.asp
I think I might get a bonbon size that's closer to 1 inch diameter rather than the above 1.44 inches diameter (too big?)
Also, instead of a $30 chocolate scraper, I was planning to buy a $5 bench scraper to use to scrape chocolate off the mold. You think that'll work as a cheaper substitute?
Does anyone have experience with Chocolate World's Greenline molds? They're green, which is probably less ideal in terms of seeing how clean they are, but I'd be nice to hear from someone who has used them if that or something else is an issue with them (are they less sturdy than normal CW molds?).
I'm hoping to get sturdy molds, taking into consideration the advice given here many times: more of fewer models rather than vice versa. I'll get at least the CW, but then I'm wondering what would be "feasible" (bar/tablet) molds that are not impossible to get right without cooling tunnels etc as @teonzo advised? Below are my thoughts, it is much appreciated if anyone can help.
-Bonbons: CW and one of the three GL114, CF or CW. Question here is, are the Greenlines as good as CWs? Are the Chocolat Forms as good as CWs? Same CW factory I believe, but wonder if there's big differences still.
-Bars/Tablets: one not to be filled CW (I assume this is among easier bar forms?), then for filling PC10 or PC9 (unless Pop Chocolate molds are really not good or these are impossible to get right without a tunnel or other elaborate cooling systems?) or CW / GL113.
-Additional ones if needed to get free shipping (I'll get more of the same molds if things get really going as per advice here!): CF (feasible without tunnel?), CW (same question + are those kind of grooves cleanable or a major major pain?), CF (again, feasible?).
I'll also attach the latest bonbon with a quick banana-miso filling. I don't know how it looks to the pros, but I'm sort of feeling I can at least try to do something with chocolates (though yes, chocolate is the master, always). Many thanks for any comments on any of the molds!
Hi guys,
Been lurking here and reading a lot of good help, so let me give back now because my technique will have to improve to help on that front
I have both the "normal" and green line molds, albeit in different shapes. Got some during the early days of the lockdown as a new hobby and I'm really liking it so far. Made two batches and some truffels. Both pretty ok, but keep in mind I'm no pro.
I see no real difference between the two, but green is quite... well... green. If you are coloring, your view will probably be impacted.
Also, the clear ones are slightly thicker, but they feel equally sturdy. That is, I can with some force twist the molds lenghtwise, but not easily and only a bit.
As far as I'm concerned both are equally suited for molding.
Let me know if you'd like some comparison pictures or anything!
Link to Huafeng Mold
And to everyone reading, thanks for all the info here!
On the Greenline molds, in my amateur opinion, they feel quite like the regular Chocolate World molds as DeDe said too. They are 4cm narrower, so for example the GL109 holds 3 x 8 chocolates, instead of the regular 4 x 8 pieces. I've asked them why they are labeled for domestic use only as Kerry noted. With my very limited experience and small batches I'm perhaps even leaning towards the GLs being easier to use and handle. I think it's advised not to touch the underside of the molds to not heat them with your fingers, so the CWs are quite big to handle. The GLs you can hold from the sides with one hand since they are narrower.
Tried to find discussions on this but couldn't find, so here goes. I haven't been able to produce full molds where all 32 pieces fall out, or even close really. It's been a play between banging the mold onto a table, putting it into the fridge, flexing the mold, and then banging some more to get the pieces out.
I think it was @teonzo who has been saying that polycarbonate molds shouldn't be put into the freezer. I've avoided that to not damage the molds, but I'm wondering if it's really good to bang them onto a table either, or the bit of flexing one may do to get pieces out? Do those things really damage the molds or is it something they can handle for years?
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They are the first bean-to-bar company to emerge in Los Angeles, California and have been introducing customers to their small-batch chocolate bars since . Crafting their chocolate on a very small scale means they can take the time to produce the type of quality you won’t find in industrial brands.
Read our interview to find out more about Letterpress Chocolate!
How did you decide to pursue an interest in the bean-to-bar chocolate market?
Well we weren’t really interested in making chocolate in the beginning - we wanted to invest in cacao farm projects instead! But after bringing back some cacao beans from Guatemala, we started experimenting with making chocolate at home, and after a year of experimenting and purchasing small tabletop equipment, we decided to start selling our bars.
Can you describe the importance of sourcing your chocolate through Direct Trade means?
It’s really important that we have relationships with the farms that we work with. Knowing that the famers are getting paid at least double the going rate for their cacao and that their projects are ecologically responsible makes us feel better about every bar we sell.
Which of the many awards that Letterpress has received are you the proudest of and why?
Probably the first-ever MMM Award from the International Chocolate Awards in for our Ucayali Private Reserve bar. We worked closely with Ucayali River Cacao to do our own custom ferment that nobody else has. It really is the best of the best.
How are Micelli molds integral to your final product?
We’d been using an off-the-shelf mold for several years and wanted to have a custom mold made. We knew we wanted to have our logo imprinted on the chocolate itself and the same scale as the logo as printed on our packaging. We simply wanted the best molds available to accomplish that. Micelli has the reputation of being the best in the business so it wasn’t a difficult decision to choose them for our molds.
Do you have any personal favorite products in your line?
Well, I personally like my chocolate a bit darker than most of our customers, so my personal favorite is our Bachelor’s Hall Estate Jamaica 85% Dark.
Is there anything on the horizon for Letterpress?
We’re a really tiny company - my wife Corey and I have done all the work since we first started selling bars back in . We’re growing organically, and just purchased our first batch tempering machine so that we can start scaling up. Up until now, I've been injecting every mold by hand with a syringe. I’m really looking forward to breaking in that new machine. We’re always experimenting with flavors and unique combinations with our Limited Edition series, and sometimes we turn them into regular production bars if they’re popular enough!
For The Love of Making Chocolate,
The Micelli Team
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