About to make some “White Truffle Cheese” Live rosin
Chocolates. Using Gourmet White chocolate and adding some dehydrated Strawberries to add on the top. We will see how it goes.
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They look amazing. Good job.
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Thanks bro
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would using darkcity molds make it easier to pop out vs the basic amazon ones?
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Yes you will do yourself a big favor by getting higher quality molds. This will save time not only demolding but you’ll have less garbage to trim off of each one if you can scrape harder. @darkcitymolds and @mgucci are the good bet for that
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Thanks for the recommendation.
Better molds = easier time.
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Yes, correct.
Thanks for the shout out @ky_cbd. Happy to help anyone struggling with their scraping tech or demold speeds. The key to rapid extraction is a multivariate, including:
-High grade, heat stable material with robust counter pressure for deformation-free scrapes
-Strategic cavity design that utilizes filleting, drafting, and optimized channeling
-Low friction from high precision tooling for easy slippage
-Optimization of recipe dynamics ie hydration, brix, pH, temps (duh but often under-regarded)
Attaching a photo of the Future Compounds project in Rose Pro as an example of a strategically designed mold. Anyone with questions about our molds or SOPs can DM or call. Best of luck with it.
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those look firrrreeeee, nice man
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Thanks my guy!
It looks so much nicer having it on the outside but it is so much better to mix it in to the chocolate. It doesn’t take long for freeze dried fruit to pull in moisture and then you lose that crunch and flavor pop from the crisp pieces… you do end up with a texture and mouth feel that is far from ideal and lacking in flavor too.
If you mix in the strawberries so they are fully coated , the chocolate will keep it perfectly crisp where those pieces just explode with flavor.
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Definitely makes since, thanks for the tip. I’ll try that next time
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IMO… those molds are horribly designed for the pour and scrape method…
Just my 2 cents
You’re right that a tessellated version of that design would be more optimal for flooding (less dead space between cavities). This was gridded vs tessellated to also provide depositor compatibility.
Have you tried isomalt?
Check out nature flavors they’re out of California.
Best range of flavors so far
I tried this recipe and it made incredibly sticky gummies. Could’nt even deposit into my molds. What am I doing wrong
Sounds like you’re not moving fast enough and your gummies are starting to set before you pour them in a mold. Are you using a reliable candy thermometer
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Inbox me for info