Dumb question probably but I don't really know what to do. I want to buy a
fairly large block of chocolate and melt it to fit a mold. While it's
melted, what can I mix in to make it less denser so it will cut with a knife
easily?

I think I said that right and I hope you all got it...


--
Cheers!

Dennis

Remove 'ElleKabong' to reply

Ruddell wrote:
>
> Dumb question probably but I don't really know what to do. I want to buy a
> fairly large block of chocolate and melt it to fit a mold. While it's
> melted, what can I mix in to make it less denser so it will cut with a knife
> easily?

Rice Krispies.

On Mon, 2 May 2011 13:54:44 -0600, Mark Thorson wrote
(in article >):

> Ruddell wrote:
>>
>> Dumb question probably but I don't really know what to do. I want to buy a
>> fairly large block of chocolate and melt it to fit a mold. While it's
>> melted, what can I mix in to make it less denser so it will cut with a knife
>> easily?
>
> Rice Krispies.

OK, that's what my wife said as well but it didn't make sense to me. But two
outta three ain't bad...

Thanks :-)

--
Cheers!

Dennis

Remove 'ElleKabong' to reply

On 5/2/2011 1:50 PM, Ruddell wrote:
>
> Dumb question probably but I don't really know what to do. I want to buy a
> fairly large block of chocolate and melt it to fit a mold. While it's
> melted, what can I mix in to make it less denser so it will cut with a knife
> easily?

Whipping cream added to melted chocolate will make a softer chocolate
(ganache) that will cut and melt more easily after it re-hardens. If
you want it to continue to be solid chocolate with no other fillings,
I'd experiment with proportions to find what works best for your
project. I'd start with one part cream to three parts chocolate and
see how it goes. If you're looking for something to add texture to the
chocolate, you could use cookie crumbs or finely chopped nuts.

Ruddell wrote:

> Dumb question probably but I don't really know what to do. I want to buy a
> fairly large block of chocolate and melt it to fit a mold. While it's
> melted, what can I mix in to make it less denser so it will cut with a knife
> easily?
>
> I think I said that right and I hope you all got it...
>
>

Butter, eggs, milk, think custard. Let me know if yo want more precise
instructions.
--
JL

On May 2, 1:50*pm, Ruddell > wrote:
> Dumb question probably but I don't really know what to do. *I want to buy a
> fairly large block of chocolate and melt it to fit a mold. *While it's
> melted, what can I mix in to make it less denser so it will cut with a knife
> easily?
>
> I think I said that right and I hope you all got it...
>
> --
> Cheers!
>
> Dennis
>
> Remove 'ElleKabong' to reply

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.

John Kuthe...

John Kuthe wrote:
> On May 2, 1:50 pm, Ruddell > wrote:
>> Dumb question probably but I don't really know what to do. I want to buy a
>> fairly large block of chocolate and melt it to fit a mold. While it's
>> melted, what can I mix in to make it less denser so it will cut with a knife
>> easily?
>>
>> I think I said that right and I hope you all got it...
>>
>> --
>> Cheers!
>>
>> Dennis
>>
>> Remove 'ElleKabong' to reply
>
> 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.
>
> John Kuthe...

I vote for cream. Rice Krispies would have a different effect.

--
Jean B.

On Tue, 3 May 2011 07:43:02 -0600, Jean B. wrote
(in article >):

> John Kuthe wrote:
>> On May 2, 1:50 pm, Ruddell > wrote:
>>> Dumb question probably but I don't really know what to do. I want to buy a
>>> fairly large block of chocolate and melt it to fit a mold. While it's
>>> melted, what can I mix in to make it less denser so it will cut with a
>>> knife
>>> easily?
>>>
>>> I think I said that right and I hope you all got it...
>>>
>>> --
>>> Cheers!
>>>
>>> Dennis
>>>
>>> Remove 'ElleKabong' to reply
>>
>> 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.
>>
>> John Kuthe...
>
> I vote for cream. Rice Krispies would have a different effect.

Well, thanks for the info. Guess the best thing would be to try a couple of
small ones of each but the cream does make more sense. This sort of thing
I'm really not up on so a little help is always appreciated...

Thanks again

--
Cheers!

Dennis

Remove 'ElleKabong' to reply

On May 3, 9:54*am, Ruddell > wrote:
> On Tue, 3 May 2011 07:43:02 -0600, Jean B. wrote
> (in article >):
>
>
>
> > John Kuthe wrote:
> >> On May 2, 1:50 pm, Ruddell > wrote:
> >>> Dumb question probably but I don't really know what to do. *I want to buy a
> >>> fairly large block of chocolate and melt it to fit a mold. *While it's
> >>> melted, what can I mix in to make it less denser so it will cut with a
> >>> knife
> >>> easily?
>
> >>> I think I said that right and I hope you all got it...
>
> >>> --
> >>> Cheers!
>
> >>> Dennis
>
> >>> Remove 'ElleKabong' to reply
>
> >> 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.
>
> >> John Kuthe...
>
> > I vote for cream. *Rice Krispies would have a different effect.
>
> Well, thanks for the info. *Guess the best thing would be to try a couple of
> small ones of each but the cream does make more sense. *This sort of thing
> I'm really not up on so a little help is always appreciated...
>
> Thanks again
>
> --
> Cheers!
>
> Dennis
>
> Remove 'ElleKabong' to reply

I'd try 1/8 and 1/4 cup of cream per lb of chocolate. See how each
comes out and use these results to guide you towards the final desired
result. Plus they do not have to be wasted batches! Add them back in
to your final large batch, allowing for the cream content of the test
batches of course.

Or just eat them! That's the nice thing about candy making mistakes,
they are usually still delicious!

PS: chop up the chocolate first. Melts more quickly that way.

John Kuthe...

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.

--
I love cooking with wine.
Sometimes I even put it in the food.

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.

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...

On Tue, 3 May 2011 19:10:42 -0400, "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.
>
Does this mean you've outted yourself and we now have someone to ask
candy questions of?

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 2, 2:50*pm, Ruddell > wrote:
> Dumb question probably but I don't really know what to do. *I want to buy a
> fairly large block of chocolate and melt it to fit a mold. *While it's
> melted, what can I mix in to make it less denser so it will cut with a knife
> easily?
>
> I think I said that right and I hope you all got it...

Heavy cream and/or parafin wax. Can one still get blocks of white
parafin for sealing jam jars? Ib not, sabbath candles will do (make
sure to pull the wick out of the melted candle).

Jerry
--
Engineering is the art of making what you want from things you can get.

On May 3, 10:14*am, Jerry Avins > wrote:
> On May 2, 2:50*pm, Ruddell > wrote:
>
> > Dumb question probably but I don't really know what to do. *I want to buy a
> > fairly large block of chocolate and melt it to fit a mold. *While it's
> > melted, what can I mix in to make it less denser so it will cut with a knife
> > easily?
>
> > I think I said that right and I hope you all got it...
>
> Heavy cream and/or parafin wax. Can one still get blocks of white
> parafin for sealing jam jars? Ib not, sabbath candles will do (make
> sure to pull the wick out of the melted candle).
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!

John Kuthe...

On May 3, 11:40*am, John Kuthe > wrote:
> On May 3, 10:14*am, Jerry Avins > wrote:
>
>
>
>
>
>
>
>
>
> > On May 2, 2:50*pm, Ruddell > wrote:
>
> > > Dumb question probably but I don't really know what to do. *I want to buy a
> > > fairly large block of chocolate and melt it to fit a mold. *While it's
> > > melted, what can I mix in to make it less denser so it will cut with a knife
> > > easily?
>
> > > I think I said that right and I hope you all got it...
>
> > Heavy cream and/or parafin wax. Can one still get blocks of white
> > parafin for sealing jam jars? Ib not, sabbath candles will do (make
> > sure to pull the wick out of the melted candle).
>
> > Jerry
> > --
> > Engineering is the art of making what you want from things you can get.
>
> Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!
>
> John Kuthe...

You regularly do with chocolate confections. Have you read many
chocolate recipes?

Jerry
--
Engineering is the art of making what you want from things you can get.

On May 3, 10:46*am, Jerry Avins > wrote:
> On May 3, 11:40*am, John Kuthe > wrote:
>
>
>
> > On May 3, 10:14*am, Jerry Avins > wrote:
>
> > > On May 2, 2:50*pm, Ruddell > wrote:
>
> > > > Dumb question probably but I don't really know what to do. *I want to buy a
> > > > fairly large block of chocolate and melt it to fit a mold. *While it's
> > > > melted, what can I mix in to make it less denser so it will cut with a knife
> > > > easily?
>
> > > > I think I said that right and I hope you all got it...
>
> > > Heavy cream and/or parafin wax. Can one still get blocks of white
> > > parafin for sealing jam jars? Ib not, sabbath candles will do (make
> > > sure to pull the wick out of the melted candle).
>
> > > Jerry
> > > --
> > > Engineering is the art of making what you want from things you can get.

Jerry Avins wrote:
> On May 3, 11:40 am, John Kuthe > wrote:
>> On May 3, 10:14 am, Jerry Avins > wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On May 2, 2:50 pm, Ruddell > wrote:
>>
>>>> Dumb question probably but I don't really know what to do. I want
>>>> to buy a fairly large block of chocolate and melt it to fit a
>>>> mold. While it's melted, what can I mix in to make it less denser
>>>> so it will cut with a knife easily?
>>
>>>> I think I said that right and I hope you all got it...
>>
>>> Heavy cream and/or parafin wax. Can one still get blocks of white
>>> parafin for sealing jam jars? Ib not, sabbath candles will do (make
>>> sure to pull the wick out of the melted candle).
>>
>>> Jerry
>>> --
>>> Engineering is the art of making what you want from things you can
>>> get.
>>
>> Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!
>>
>> John Kuthe...
>
> You regularly do with chocolate confections. Have you read many
> chocolate recipes?
>
> Jerry

No good recipe includes wax. Wax was used in the past my amateur candy
makers to avoid having to temper the chocolate.

O
>>
>> Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!
>>
>> John Kuthe...
>
> You regularly do with chocolate confections. Have you read many
> chocolate recipes?
>

My mother used to make various types of chocolate covered goodies and
put paraffin wax in it.

On 2011-05-03, Dave Smith > wrote:

> My mother used to make various types of chocolate covered goodies and
> put paraffin wax in it.

Kids used to chew on tar, parafin lips filled with sugar water, not to
mention rub liquid mecury on coins. That doesn't mean it was safe or
a good idea.

nb

John Kuthe wrote:
> Jerry Avins > wrote:
>
>> Heavy cream and/or parafin wax. Can one still get blocks of white
>> parafin for sealing jam jars? Ib not, sabbath candles will do (make
>> sure to pull the wick out of the melted candle).
>
> Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!

So I take it you don't eat regular milk chocolate bars from the store
then.

On May 3, 11:25*am, Doug Freyburger > wrote:
> John Kuthe wrote:
> > Jerry Avins > wrote:
>
> >> Heavy cream and/or parafin wax. Can one still get blocks of white
> >> parafin for sealing jam jars? Ib not, sabbath candles will do (make
> >> sure to pull the wick out of the melted candle).
>
> > Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!
>
> So I take it you don't eat regular milk chocolate bars from the store
> then.

Not generally. I don't care for milk chocolate.

My recent fave is this 65% Organic Free Trade couverature chocolate
from Chocoley.com:

http://www.chocoley.com/FairTradeOrganic.htm

No paraffin in this stuff!

John Kuthe...

Doug Freyburger wrote:
> John Kuthe wrote:
>> Jerry Avins > wrote:
>>
>>> Heavy cream and/or parafin wax. Can one still get blocks of white
>>> parafin for sealing jam jars? Ib not, sabbath candles will do (make
>>> sure to pull the wick out of the melted candle).
>>
>> Paraffin wax??!! ICK!!!! No WAY! I'd not put that in MY mouth!
>
> So I take it you don't eat regular milk chocolate bars from the store
> then.

Decent milk chocolate does not contain wax.