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- Item Length (mm): 25.4
- Item Width (mm): 28.58
- Item Depth: 6.35
- Number of Cavities: 20
- Size of Mould: 20cm x 26cm
Item dimensions (approx): 25mm (length) x 28mm (width)
Q: Hello,I'm new to all this. What is a magnetic mould.Graham
A: Magnetic moulds are used with transfer sheets. They have a removable metal plate at the back which holds the transfer sheet in place (cocoa butter side up) - then you make your chocolate in the conventional way - and when it is finished - the chocolate will have the pattern from the transfer sheet on the top.
Q: is the tempering aid essential to tempering chocolate and what does it do? i currently temper chocolate without an aid.
A: Some people find tempering with Tempering aid (Mycryo) much easier - here are the instructions from the Callebaut website http://www.callebaut.com/uken/techniques/tempering/tempering-with-mycryosupsup
Q: Can chocolate tempered using Mycryo be reused? Can any leftover chocolate be brought back to temper again the following day for example?
A: Yes chocolate tempered with mycryo can be reused and brought back to temper whenever
Q: The dimensions state 110x22x7mm, to produce a 70g bar. Is this correct as this is quite a narrow and thin bar, which would suggest a smaller weight ?
A: Sorry - the information had been accidentally entered wrongly and is now correct.
Q: Hello,I'd like to know the depth of the chocolates that can be made using the Home Chocolate Factory Heart Magnetic Mould product (code IMP1004), would it be suitable for making solid chocolates as opposed to filled/pralines?I'd appreciate any advice!Kind regards,Sarah
A: The depth of the each cavity is approx 15mm and can be used to make a solid chocolate
Q: Two questions sorry! 1) When made do these chocolates stand up right on their own?2) How much chocolate does each mould need roughly?Thanks!
A: Yes they do stand up. Each mould takes approx 160g of chocolate
Q: HiWhat packaging would you recommend for this product?
A: I am afraid we don't currently have any clear boxes suitable to pack this egg but I can recommend this bag http://www.homechocolatefactory.com/PROD/Card-Base-Bags/CB93101.html
Q: is this mould difficult to work with? pop1326shirley
A: Not really but the chocolate does need to be properly tempered before use.
Q: Does using the tempering aid help reduce the bloom on the chocolate? Thanks & regards, Andrena
A: Tempering with Tempering aid is just another method of tempering which some people find works better for them. Bloom is caused by the chocolate not being tempered properly or by the presence of moisture (for example when storing chocolate in the fridge)
Q: Could you tell me which bags (or other packaging) fit this bar?
A: The bar will fit inside these bags: http://www.homechocolatefactory.com/PROD/CFBAG100.html
Q: The dimensions of this are described as 330mm x 30mm. Is this correct or should it be 33x30mm?30cm is very big.Regards Vaughan
A: You are right - it should be ø 33mm × 30mm
Q: hi do you not have this bar style in 45-50 grams?
A: Sorry - it is just available at this weight
Q: Hello,What depth would the chocolate bar coming out of this mold be?Many thanks,Michela
A: The size of the bar is 150mm x 75mm x 6.5mm
Q: In the second question on this page, you state that left over chocolate previously tempered with Mycryo can be brought back to temper. Is this a simple matter of melting the chocolate to working temperature or would it be necessary to melt to 45c, drop to 35c and then add a further 1% Mycryo? If so, will this have an effect on the viscosity of the chocolate? Thank you.
A: In answer to your question, if the chocolate has solidified or gone out of temper (because it has not been stirred regularly or the temperature is too high or low) - then it will need to be retempered using mycryo. The amount of mycryo that needs to be added is so small in % terms it is unlikely to affect the viscosity very much.