Home made chocolate slabs

Sami_Bee

princesspoppypop wrote: »

I got the tigger one in Wilkinsons to use as a chocolate mould too, but... mine were a disaster and came out with air gaps (if you know what I mean) how did you manage to get them so perfect?

well a few had bubbles especially on tigger's nose but I waited until the choc was cooled a bit (5mins ish) and gave them some gentle taps and bubbles came to the surface and popped.

Some of mine came out with a very thin layer of white stuff on them on the mould side I've no idea what it was does anyone have a clue?
(I just ate those myself as I had plenty to go around) :EasterBun

grotbags19

I too got these from Wilkinsons, they were only £1 each, so got one of each. It would have been rude not to at that price :T

almond

when i use to do cakes we did some training on choc eggs.the plastic egg moulds we used to rub with a piece of cotton wool for a few minutes, don't
what the point was behind it but it used to make the choc eggs have a nice
shine and stopped them for sticking.

Sami_Bee

dotchas wrote: »

Thanks!:T

Now whos got the cheapest galaxy............

I'm not sure if this would work coz not tried but I've always wondered if mixing dark/milk choc with some white choc would result in creamy galaxy style choc
anyone ever done this?
is it even possible to mix without having marbling?

iwanttosave_2

Sami_Bee wrote: »

well a few had bubbles especially on tigger's nose but I waited until the choc was cooled a bit (5mins ish) and gave them some gentle taps and bubbles came to the surface and popped.

Some of mine came out with a very thin layer of white stuff on them on the mould side I've no idea what it was does anyone have a clue?
(I just ate those myself as I had plenty to go around) :EasterBun

It was prob the bloom. It can happen if it gets moisture droplets on it (leaving white sugar crystals) or the cocoa butter seperated a bit. Its absolutly harmless and doesn't affect the taste at all, just looks different.

danksybaby

Just to let you know...them winnie the pooh moulds...they have got them in poundland, all the characters.and guess how much....£1 heehee!!!!:rotfl:

sammiboo

ive just bought a big heart shaped cake mould. Will post up some pics once i have attempted

millie83

wow those slabs are brilliant, if I were to make one, how much chocolate do you think i would need, obviously it depends on the size you want it but just a rough idea?? I would be really grateful for any help, im no good with is cooking lark!!

millie83

sorry, also, as I want to make a slab the ice trays are going to be no good, would lining a baking/cake tray with greaseproof paper and pouring the chocolate into that work too? Do you think the chocolate would peel away quite easily from the paper? Thankyou

sammiboo

i think clingfilm would be better than greaseproof paper as it would mould better to whatever you wanted to put it in.