FoodBanter.com - making chocolate shells.

On 22 jun, 03:42, wrote:
> wanted: tips on melting and pouring chocolate shells. want to make
> minature cups.

Hi,
The important thing is your temperature. Depending in which chocolate
you are using the temperature differs. Never melt the chocolate over
45 degrees celcius and always do it through using either a secondary
heat source like au bain marie or you could use a microwave. To test
if the chocolate is at the right temperature for pouring into the
mould dip a knife in and wait for about 3-5 minutes. If the chocolate
has hardend and is nice and shiny then you can pour your chocolate.
The temperature to give a great result will be found between 28-32
degrees celcius. Another thing to keep in mind is the room
temperature. Optimaly it would be between 15-20 degrees celcius.
Good luck.