I’ve had these wonderful little chef hat molds, from Belgium, sitting in a box, just waiting. Biding their time, until I am ready to attempt the engineering and culinary challenge of double-sided, hollow chocolate molding.
I open the box and stare at them. Darned cute, very detailed. Lots of crevices that will demand that the chocolate be perfectly tempered, so it will flow into all of the places it needs to go, to create the definition – the pleats in the hat. These should be sturdy enough to stand up, when finished, with no extra messy “tails” of chocolate trailing out from the bottoms or sides. They should look like little sculptures. [Read more…]