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Step 3Demolding
After a few hours in the fridge Han Solo was ready for Jabba, I mean for demolding. Here is the final product. Since I gave it to my brother early I now plan on making a wrapper with graphics for my brothers birthday present. Mom's life mask was given as is and she loved it.
I noticed a few air "voids" on Han Solo and these are just really small spaces that are hard for the chocolate to flow too. In order to avoid the voids just use the spatula to force the chocolate into the small spots. Also a vibrating source will let the bubbles flow out. Sometimes massaging tools are just enough.
The possibilities of chocolate making are unlimited. Some other ideas include making a hollow cast, much like chocolate bunny and then pouring ice cream into the hollow cavity. Or adding cocoa powder, or powdered sugar, there are special edible transfer sheets that are often seen on the more expensive Godiva chocolate.
This was my first attempt and I hope you enjoyed it and it inspires you! Feel free to email me or instant message me!
All comments are welcome!
Thanks,
Chris Koehne
I noticed a few air "voids" on Han Solo and these are just really small spaces that are hard for the chocolate to flow too. In order to avoid the voids just use the spatula to force the chocolate into the small spots. Also a vibrating source will let the bubbles flow out. Sometimes massaging tools are just enough.
The possibilities of chocolate making are unlimited. Some other ideas include making a hollow cast, much like chocolate bunny and then pouring ice cream into the hollow cavity. Or adding cocoa powder, or powdered sugar, there are special edible transfer sheets that are often seen on the more expensive Godiva chocolate.
This was my first attempt and I hope you enjoyed it and it inspires you! Feel free to email me or instant message me!
All comments are welcome!
Thanks,
Chris Koehne
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The chocolate looks great. If you are really interested in continuing your work with chocolate bars you should learn how to temper chocolate! It helps your chocolate keep its "snap" after it has cooled, and it also allows it to set at room temp in 5 minutes as opposed to a few hours in the fridge. If you want some tips just let me know!