This week’s tip is quick and easy, yet it’s one you’re going
to love if you do shell moulding at your candy store.
Have you had problems with filling leaking through after you
have capped your shell moulds? We’ve got a simple fix for you that was shared
during our 2013 Chocolate Boot Camp course. Before capping with chocolate,
gently use a heat gun or blow dryer on low to the tops of the shell moulds to
make the hardened chocolate sticky. Then, quickly put the back end chocolate on
to help it adhere together and close well. No more leaks!
Want to learn more tips and tricks on moulding? Retail
Confectioners International is hosting a Mechanics of Moulding course in
Buffalo, New York this September. Find schedule details and register online
today at retailconfectioners.org/moulding.
