. . . but I'm looking for a chocolate mold of a guitar - preferably an electric one. I've Googled it with not much luck. I found one electric guitar, but they don't sell the mold; only the finished product. There's one on ebay, but it's not electric. Any suggestions??
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
Are you looking for a 3D, hollow mold?
That's It! Thanks SO much!!!! You're better than Google!
I'm not sure what you mean. Just a mold to make a chocolate guitar
There are two piece chocolate molds that can be used to make a 3D casting. One normally fills them with tempered chocolate and lets the excess drain. When the chocolate hardens, the mold is opened and you get a hollow, cast chocolate item -- think hollow Easter Bunny. There are also flat molds like Hans showed you.
In any case, remember that you will have to temper the chocolate or your guitar will turn out dull and get gray spots on it. This process is called "blooming" and is caused by the cocoa butter coming to the surface of the chocolate. If the guitar is just a minor part of your display and you don't want to temper the chocolate, you might considers using chocolate flavored confectioner's coating. It's not nearly as delicious as real chocolate, but it doesn't have to be tempered.
I am surprised with such unique request for chocolate moulds. A chocolate mould for electric guitar is difficult the obtain. Unless you have a specimen of that instrument and make an impression on a mouldable or plastic material which can be hardened to set the design on. But I do not see the significance of the preciseness of just using an electric guitar. If you understand the instrument even an acoustic guitar can be made into an electric adding such accessories to it. Therefore if you can find a mould for an acoustic guitar and modifying the facade of the cast guitar by attaching a shaped moulding chocolate to a approximate the real instrument; then that would be easier. I do not understand either that why the chocolate electric guitar should be as real as possible. Are you planning to place guitar strings on it and play the tunes of the Bruce Springsteet?.
I did not know this. Truth be told, I've never "made" chocolate before. I think I'll have to do a bit more research before I just melt chocolate and pour it into the mold, huh? (And a 2-D one that Hans shows me is what I was looking for. That was hard enough to find!)
I want to make it as a gift for someone who plays guitar and he plays mostly electric guitar. I wasn't that thrilled with how the acoustic guitar molds looked. It would just make it that much better. And it's not Bruce Springsteen, but you're pretty damn close!! ;)
Great! Thanks!!!
You might want to take a look at this:
Just in case the website has too much info, Denise. :-)
THE TEMPERING OF CHOCOLATE
110=B0F - 43=B0 C). Melt white and milk chocolate to a temperature slight= ly=20 less, depending on the amount of milk fat they contain. Do not allow any =
moisture to get into the chocolate if using a water bath. Beware of=20 water vapors, drips.
should be further worked on the cold table until the correct temperature =
is reached.
the melted chocolate and on the temperature of the Calets. The Calets=20 should generally be used at room temperature.
of chocolate to a piece of paper or to the point of a knife. If the=20 chocolate has been correctly tempered it will harden evenly and show a=20 good gloss within five minutes.
temperature of the candies or filling varies too much from that of the=20 chocolate, the crystallization of the cocoa butter will be adversely=20 affected. This will result in a product which is dull and is less=20 resistant to heat.
Using molds that are at the proper temperature will result in the best=20 possible gloss for the finished product.
Important note:
During use the tempered chocolate in the bowl may thicken further. This=20 is the result of the rapid growth in the size of the cocoa butter=20 crystals. This thickening of the chocolate can be prevented by adding a=20 small quantity of warm chocolate or by increasing the temperature of the =
chocolate slightly.
As with raw chocolate, the finished product is also susceptible to=20 temperature, external odors and flavorings, air and light, moisture, and =
time. It is important that the finished products are preserved in ideal=20 conditions. Only perfect storage will guarantee the original chocolate=20 properties and will avoid decay or undesired features.
Typical problems affecting chocolate products during storage are:
Fatbloom When a thin layer of cocoa butter crystals forms on the surface of the=20 chocolate. This will cause the chocolate to lose its gloss and a soft=20 white layer will appear, giving the finished article an unappetizing=20 look. Fatbloom is caused by the recrystallization of the fats and/or a=20 migration of cocoa butter to the chocolate layer. Storage at a constant=20 temperature will delay the appearance of fatbloom. =20
Sugarbloom This is a rough and irregular layer on top of the chocolate. Sugarbloom=20 is caused by condensation (when the chocolate is taken out of the=20 refrigerator).This moisture will dissolve the sugar in the chocolate.=20 When the water evaporates afterwards, the sugar recrystallizes into=20 rough, irregular crystals on the surface. This gives the chocolate an=20 unpleasant look. You can prevent sugarbloom by preventing temperature=20 shocks. When the chocolate comes out of a cold room, it should be stored =
in a warm area long enough before opening the package to keep direct=20 condensation from forming.
The following factors should be taken into account:
Time The shorter the period of storage, the better the quality of the=20 product. Use the first in/first out system to ensure that products that=20 arrived first are dispatched first. In this way, products are stored for =
as short a time as possible. Consequently, optimal freshness is=20 guaranteed. =20
Temperature The ideal storage temperature for chocolate is between 54=B0 and 68=B0F (=
12=B0=20 and 20=B0C). At higher temperatures, the chocolate will soften and will=20 lose its gloss. Lower storage temperatures are less risky. When products =are brought to room temperature, condensation should be avoided,=20 otherwise sugarbloom will arise. Fluctuating temps. should also be=20 avoided, because they will accelerate the appearance of fatbloom.
Environment Chocolate is very sensitive towards odors. That is one of the reasons=20 why chocolate should be stored in a place free of stuffy or strange=20 odors and with a good air flow. Chocolate should not be stored next to=20 or between strong-smelling products. The packaging of chocolate products =
needs to be fully neutral. This means that the material may not give off =
any odor.
Light and Air Under the influence of light and air, chocolate will oxidize more=20 quickly and deteriorate in taste. Therefore, it is very important to=20 protect the chocolate from light and air as much as possible by storing=20 it in closed packaging. Dark and milk chocolate naturally contain=20 anti-oxidant (these are agents that slow down the oxidation process).=20 White chocolate does not contain these substances. That is the reason=20 why white chocolate is much more sensitive towards oxidation than dark=20 or milk chocolate. White chocolate should be better protected.
Humidity Chocolate should be protected against humidity. Chocolate should be=20 stored in an area where the maximum relative humidity is 70%. =20 POSSIBLE DIFFICULTIES:
THE PROBLEM - ORIGIN REMEDY =20
Difficulty unmolding The coating was incorrectly tempered See=20 tempering The coating was too thin use a less liquid=20 coating The cooling temperature was too high See cooling Whitening of chocolate The coating was incorrectly tempered See=20 tempering The coating solidifies too slowly See cooling Overcrystallized chocolate See tempering Cracking when molding The refrigerator was too cold See cooling=
The coating was too thin and cooled too quickly Dull stains on candies The molds were too cold See temp. of mol= ds = =20
THE PROBLEM - ORIGIN REMEDY
Thickening of coating while working Increase the temperature slightly
Excessive crystallization in the chocolate Add a small quantity of=20 warmer chocolate DO NOT ADD EXTRA COCOA BUTTER =20 =20
No gloss following enrobing The filling was too cold See temperature of fillings The workshop was too cold See temp. of workshop The coating was not tempered See tempering
Fingerprints on finished products The product was touched with warm or moist fingers Make sure hands=20 are dry Use gloves when necessary
=20
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
How do you estimate the temperature? I was wondering if the chocolate layer is too thin for a either a candy or probe thermometer to work.
Augenmass & Handgewicht, Scott.
The experience and viscosity will tell you. The warmer the couverture, the thinner. At 80=B0 F it starts to get thick. Time to reheat to working temp (no hot= =20 lips) and start using.
There are no pastry chefs running around with thermometer when tabling=20 couverture for tempering.
As you already noted & observed, it would be impossible. :-)
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
Thanks everyone for your help!
We have a chain of stores in my area called BulkBarn. It is a store than sells bulk foods. It is a great place to get baking supplies and they rent and sell molds. You might be able to find a bulk food store in your area that does the same thing.
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