Would this work well for couverture chocolate?
517122
Yes. It would! We recently used it to make chocolates in molds. I mostly use it to pour hard candy into molds.
517123
I have not tried it with chocolate. But, It should be no problem. The right temperature range would be the most important aspect. You would not want it to cool or the chocolate will start to set in the funnel.I bought this, primarly to use with isomalt. But, with my production schedule, have not got to use it yet.
517124
I used it to make Salted Whiskey Carmles. It worked ok. It doesn't melt at high temps, which is good but it does dispurse heat quickly. Which can be bad if you have something in it that cools quickly, like Carmles. If your chocolate will stay liquid for a while this would work just fine.
1794288
Yes, i melted chocolate chips and used this mold. The mold worked great! You can't tell in the picture, but they even have ridges... very funny! I recommend using better chocolate so they don't melt in your hand.
2168401
Yes, this works great for truffles. Sometimes (I think when they get too clean) the chocolate will stick a bit. You can just lightly oil them occasionally and that will keep them from sticking.
868820
I am not all that knowledgeable on producing chocolate I am much more educated on consuming this wonder food. I assume you need a dedicated tool since mandolins can make real thin slices (the thickness is adjustable) but not as thin as you might need. You may also have a safety issue with the holding chocolate this close to the very sharp knife. Anyhow as conventional mandolin this is the best in the market and it is very affordable.
1328911
I would think so. When I used it I made the candies using a block of chocolate bark, stuff you use for Christmas cookies. I hope this was helpful
121418
Yes, the chocolate even runs down into the stick portion with a stick in place. You would need to somehow block it off but it makes great looking chocolates.
687394
It would be closer to bittersweet or semisweet chocolate. I use it for cakes, ganache, chocolate chip cookies, hot cocoa, brownies.
2096869
Yes. This is a perfect melting chocolate. It maintains its gloss after it hardens. When using for truffles it is probably a good idea to let it begin to cool just slightly before dipping the truffle into the chocolate. The truffle might begin to soften if the chocolate is too hot.
846356
Yes, you should be able to use this in melted chocolate. I'm not sure about the chemistry behind it, but it shouldn't seize. I use my emulsions in a mixture of 1/2 cup cacao powder, 1/2 cup coconut oil, 3 T. pure maple syrup and 1 tsp. emulsion of choice. I stir with a whisk until well blended, pour into chocolate molds, chill 30 minutes and it's perfect. Good Luck!!
125670
I use this all the time on brown royal icing and fondant, and it gives a true metallic gold effect. But not sure about the chocolate candies since they will have a waxy surface. You might still want to give this a try though, Ive tried various food coloring but Americolor has given the best results.
977024
i use 4 molds for one batch of hard candy(so they dont overflow and stick together over the edges). ive never used them for chocolate.
2068565
I didn't use it for sculpting...but based on how dry it was and how difficult it was to roll out I would think no..it wouldn't work well. You would probably be better off using modeling chocolate.
2229723
While I have not tried chocolate myself yet, from looking at the manual- and from the variety of temp controls- I am quite sure it can melt the chocolate itself. Probably in cream or something as a sort of temperature buffer.
466114
Yes it would...I had a bunch leftover from using in a chocolate fountain, so I put it in a Tupperware and melted it again the next week and used for strawberries and pretzels. I think it would work well for cake pops too.
1632285
I used it to make both chocolate and poured sugar lollies, but the poured sugar does cloud the plastic (but not distort it). I made the poured sugar first and then the chocolate ones. Both turned out fine. You should fill to the VERY top though, because the stick placement is kind of high in the back of the lolly.
828099
It burned slightly with the cheese but we think it is because we put in way too much cheese. We have not tried it with chocolate but I expect it would work well. We are happy with the purchase.
125672
I have onlyused it on cookies covered with royal icing, which is a dry, hard surface. It is beautiful--completely metallic. I am not sure it would dry as well on chocolate candies, but even if it was ess opaque, it would be an elegant touch.