Chocolates - bonbons

Hello everyone,

I have been wondering how it is possible to get the chocolates SO shiny! I am tempering my chocolate like the precepts says and they are shiny and everything - just not SO shiny. What is the secret? They almost look "fake" like they are made of glass.

Cheers!

Mads.

Find more posts tagged with

Forum Talk

Comments

Mads_Eg_Andersen_834326

dancurren

My guess would be a mirror glaze, which is essentially a ganache with gelatin added. When it sets up it is glossy and shiny to the poikt where you can almost see your reflection. If you google mirror glaze their are plenty of great resources to explain the technique and recipies.

Mads_Eg_Andersen_834326

I don't think it is a mirror glaze, you can't glaze a chocolate mold

They are coming from the chocolate mold straight away, without any treatment, so it must be some something that he treat the molds with before filling them with chocolate.

Mads_Eg_Andersen_834326

I think that I solved the question. He apply a thin layer of tempered cocoa butter to the molds, before painting with color and filling with chocolate.

olivia_simon_857385

looks perfect!

caressagray_1010755

One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," produces the smooth, glossy result. https://docsbay.net/temper-chocolate-for-smooth-and-shiny-desserts-and-treats