On May 3, 6:10*pm, "Janet" > wrote:
> sf wrote:
> > On Mon, 2 May 2011 13:37:52 -0700 (PDT), John Kuthe
> > > wrote:
>
> >> Cream. Basically make a very thick ganashe or truffle center. I use
> >> 1/2 cup of cream per 1 lb of chocolate for my truffles. *Maybe cut
> >> that down to 1/4 cup cream or less per lb of chocolate for a large
> >> moldable chocolate thing.
>
> > Listen to John. *He makes a lot of candy.
>
> No. Listen to me. I make it professionally.
>
> Do not add cream to chocolate if you wish to make molded shapes. Ganache
> will not release from a mold. It is somewhat possible that you can make
> molded ganache shapes using a silicone mold--I've never used one--but it
> will not work with professional or hobby grade molds made of plastic or
> polycarbonate.
>
> Instead, consider lining a mold with a thin layer of tempered chocolate,
> letting is harden, then filling the cavity with ganache, letting it set up,
> and skim coating the bottom with tempered chocolate. Let this set up until
> it releses from the mold when inverted and tapped on a hard surface.

Good point, I hadn't thought of that. A ganache will NOT release from
a mold. I forgot about that. When I make my ganache for truffle
centers, I pour the liquid ganache into a plastic film lined baking
sheet, then refrigerate until firm. Then I remove it, and the plastic
film releases from the baking sheet, and is easily peeled off the
ganache.

Could you line the mold with plastic film, AKA Saran Wrap? That would
work.

John Kuthe...