And so it begins

**Drac** · 5th December 10, 04:29 PM

Good day all,

Have gotten the Christmas chocolate going and I thought I tease a little.

Here is the dark chocolates.

Getting things setup -

My little toy. I've never been all that great at tempering chocolate so I picked this up a while back -

One problem is keeping the chocolate in the bowl so a bit of improvisation -

The seeding stage -

Here is how I fill make the shells. I fill the molds and than dump out the extra -

Getting ready to fill the shells -

Just before capping (in this case raspberry) -

**Drac** · 5th December 10, 04:30 PM

The rest -

Capping -

Capped -

And the final product. Not the pettiest since I do need some new molds. The older ones have scratched and that causes some sticking -

I will be moving on to the white and than the milk next. Some interesting techniques in those two.

More to come.

Jim

**Jack Daw** · 5th December 10, 05:37 PM

I'm impressed with the multi-sided chocolate 'balls'. Clever and unique!

**Drac** · 5th December 10, 06:45 PM

Prepping stuff for tomorrow's work. These are transfer sheets. Basically cocoa butter silk-screened acetate. With the 2-piece magnetic molds you slip them in and once the chocolate hardens it transfers onto the candies.

Here I have peppers for hot pepper truffles, the dogs with have both Westies and Scotties when done done in milk chocolate. Same with the tartan. The holly leaves will pop against white chocolate -

Jim

**Taygrd** · 5th December 10, 06:50 PM

Knifemaker and Chocolatier, you are truely a distingushed Gentleman!
Bravo!

**Drac** · 5th December 10, 07:24 PM

Here is a technique using a colored cocoa butter in a spray. Top one will give a light speckled orange with the white chocolate and the bottom one will be half orange and half white -

Jim