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.