Monday, February 15, 2010

How to use Silicone CHABLON moulds



These stunning new silicone chablon mats are a brand new release from Autumn Carpenter. Prices at 59.95, they will take all of the hard work out of creating even sized shapes. Available in square, round and scalloped, they are in stock now!


How to use - To Create Shaped Pieces

Step 1. Lay chablon on chocolate transfer sheet.



Step 2. Pour approximately 2/3 pound melted candy coating or melted and tempered real chocolate over the chablon, fillling the first row on two sides.


Step 3. Smooth with a confectionery blade or other straight edge, spreading at an angle.

Step 4. Slide transfer sheet with chablon onto a cookie sheet and place in refrigerator for 5 minutes.

Step 5. Invert and remove transfer sheet.

Step 6. With gloved finger press gently to remove chocolate pieces.



Truffle Sandwiches


Step 1.
Create shaped pieces following directions above.


Step 2. Mix truffle recipe below.


Step 3.
Pack truffle mixture in pastry bag fitted with a #21 tip.


Step 4.
Pipe truffle mixture on top of one shaped piece.


Step 5. Place a shaped piece on the piped truffle mixture.

Truffle Recipe
•2½ cups (¾ pound) finely chopped real chocolate
•1 cup heavy cream
•¼ teaspoon salt
•¼ teaspoon vanilla
•Melt chocolate. Cool at least 98°. Whip cream until it holds a soft peak. Add chocolate, a little at a time, to whipped cream, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon until fluffy. Do not overbeat
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