Reg > wrote in message om>...
> Roy Basan wrote:
>
> > I had the same experience melting chocolate to make decorative
> > chocolate caskets.,
>
> Sounds festive!
>
> <wink>

Not really...., but I need to make it to carry the gianduja , praline
and truffle filled milk chocolate coated candies( I made previously)
to be given as gifts especially during the festive season.
And cases are easy to make as long as there are plastic moulds
aviailable for such purpose. It is not difficult to make the caskets
either.....
You only need to melt the chocolate properly without losing its temper
and pour it evenly on the molds while ensuring that they have a
coating of even thickness then turn it upside down when it starts to
set to drain the excess chocolate and cool it for proper set and
hardening.Then you remove the cases carefully from the mold and that
is it.
But if I make in some numbers i really have to temper more melted
chocolate by seeding with tempered chocolate, or the more laborious
way, the tablering process ; spreading and scaping melted chocolate
contnuously with palette knife and paint scraper on a wide marble
or granite slab and then mixing it with the rest of the melted
chocolate. left in the big bowl.
By doing that I am ensuring that i have the chocolates in the desired
crystalline state for the good qualiity characteristics, such as
rapid setting, uniform appearance,;gloss and snap when done.
Roy..