No pre-bottomer? No problem! With RCI Chocolate Boot Camp course taking place next week, we’re sharing a quick and easy solution, demonstrated by Instructor Joe Sofia with Cargill Cocoa & Chocolate, for candy makers who do not have a pre-bottomer on their enrober.
This handy tip uses chocolate
wafers as the pre-bottom for, in this case, moulded peanut butter meltaways.
Joe explained, "When you pop the meltaways out of the mould, they are ready
for the full enrobing since the wafer will adhere to the meltaway." Joe
also added that it's important to apply the chocolate wafer while the center is
still liquid so the two stick together.
For this particular demonstration, a 22-millimeter
silicon dome mould from Truffly Made was a perfect fit when using a standard
chocolate wafer as the base.
If you’re interested in more pro tips like this, consider
attending RCI’s next Chocolate Boot Camp course in August 2022. If you’re not a
member of RCI and you would like to be notified when registration opens, click here to be
added to RCI’s email list.
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