Thursday, March 15, 2012

Tip #11: Making Less Mess with Moulds



Does your chocolate make a bit of a mess when shaking out the excess chocolate from your molds like this photo? Sure, you have parchment paper to catch the chocolate as it falls but it probably still lands in other undesired places. A quick and cheap shopping trip for a small or medium plastic storage tub will help take care of this problem. Set the tub on your work table and set your mold upside down on top of the tub so gravity can drain the chocolate. Be sure to get a tub that has a wide enough opening at the top that your mould will easily fit down into. When you are ready to shake the excess chocolate from your moulds, place the mould down into the tub so that as you shake it all of the chocolate that flies out will land in the tub - not on you, the floor or the table.  Plus, if you line your entire tub with parchment paper, when the chocolate hardens you can easily peel it away to be reused. Less mess and less waste!

We’ve got to give credit where credit is due. We picked up this tip from one of our Chocolate Boot Camp instructors. Thanks, Dennis Witzel, Linnea’s Cake & Candy Supplies, Inc.!

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