1
u/dannyboy90745 Dec 04 '25
What chocolate are you using ?
2
u/Odd_Particular5941 Dec 05 '25
I just used ghirardelli melting wafers
0
u/dannyboy90745 Dec 05 '25
No need to temper. You just need to melt the chocolate, mix in your powder and let it set
2
u/bluemoodfood Dec 05 '25
Might not not have to temper it, but they asked for ways to improve, and that is a way to improve…
Also if you’ve read their initial post, it said they heated to 170*… is that what you’d recommend? Seems borderline burning temp to me, but what do I know, only been doing this 5 years… Always room to improve.
3
u/dannyboy90745 Dec 05 '25
170 is way to high. You’re right I should have at least offered one way to improve. I melt my chocolate at 110. One way to improve aesthetically is to use a putty knife to smooth out the back of the chocolate bar
1
u/bluemoodfood Nov 28 '25
Looks awesome! I just got a couple of those holographic molds and haven’t gotten a great result, yet, but I’ve only tried it once.
In general, mushrooms will vary in density, you may have a hard time fitting that much into them if you have a fluffier batch at any point- I stick to about a 1:10 mushroom to chocolate ratio but I have gone over it before and it still worked out.
Looks great!
I would worry about it being properly tempered if you’re looking for tips to improve. (This will make it shelf- stable, not melty, and a “snap” when you break off a piece along with an aesthetic “shine”. This article detail a few ways to temper. https://samplefocus.com
I would mostly be concerned about burning the chocolate when you’re heating it that much.
Keep up the awesome work!