Demo: How to Use Transfer Sheets (and Structure Sheets) with Magnetic Molds for Making Chocolate Bonbons
This thread will demonstrate how to use transfer sheets to decorate chocolate bonbons. Structure sheets, which are plastic sheets embossed with a pattern, can be used in exactly the same way. Let’s begin:
1. Here is a photograph of my workbench. It’s important to have all of your tools ready when you work with chocolate because you need to work fast.
a) Transfer Sheet; b) Structure Sheet; c) Bowl of seed chocolate; d) Small bowl; e) Scale; f) 2-piece Magnetic chocolate molds; g) Magnetic mold taken apart to show top and bottom pieces; h) Scissors; i) Acrylic paint brush; j) Straight spatulas; k) 7” Wide Spatulas; l) Ladle; m) Chocolate Melter
2. Here’s a close up of the magnetic chocolate molds. On the left, two fully assembled molds; on the right, a mold with the back showing.
3. Here is a close up of the transfer sheet we’ll be using. On the right is a structure sheet.
4. The first thing we need to do is cut the transfer sheet to fit into our magnetic mold. Here, I’m using a pre-cut structure sheet as a guide for marking my transfer sheet. Obviously it should be marked on the non-cocoa butter side.
5. Cutting the transfer sheet.
6. Positioning the transfer sheet inside the chocolate mold. Here I have the mold upside-down and the transfer sheet is positioned over the cavities with the cocoa-butter side down.
7. Carefully replacing the mold backing. As you can see, we are “sandwiching” the sheet between the two parts of the mold. Be sure that the sheet doesn’t slip out of position as you’re replacing the back.
8. Fully assembled (upside-down).
9. Fully assembled (right side up).
10. Painting each cavity with tempered chocolate ensures that you won’t have bubbles in your finished pieces. You may be able to skip this step if your chocolate is very thin.
11. Once all the cavities have been painted, you can scrape with a chocolate scraper to remove excess chocolate bits from the top of the mold. The scraper should run smoothly across the top.
12. Here is our prepped mold held up to the light. You can see that it doesn’t need to be very pretty; you just need to be sure you’ve gotten into all the corner spaces.
13. Now we can immediately ladle in some tempered chocolate to make a suitable chocolate shell for our bonbons.
14. Spread the chocolate with a palette knife so that each cavity gets its share of chocolate. Work quickly.
15. Tap the side of the mold to help the chocolate settle and to remove bubbles. Here, you’re just trying to ensure that no bubbles are clinging to the surface of the mold.
16. Now we need to eliminate excess chocolate in our mold. Just turn the mold over and let the chocolate drain back into the melter. You can tap it on the sides with the palette knife or whack the mold on the edges of your melting pan to encourage the chocolate to depart.
17. Now we scrape with a spatula to clean up our mold.
18. Turn your mold over and allow excess chocolate to drain, if necessary. Check again in a few minutes and scrape with a spatula, as before, to clean the mold.
19. Here we see our chocolate shells, still in the mold, with a nice even coating of chocolate. They are now ready for filling with your favorite ganache and sealing in the usual way with tempered chocolate.
Our bonbons: transfer sheet and structure sheet examples
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections – …Because Pleasure Matters…
——————–
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”
Reply#2
Steven Blaski
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Posted 04 November 2005 – 08:01 PM
#4 John DePaula
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Posted 05 November 2005 – 12:07 PM
RuthWells, on Nov 5 2005, 11:37 AM, said:
Thanks, Ruth. My pleasure.
Yes, I do have some advice. Check out this thread:
Tempering chocolate with warm water
I’m slightly embarrassed to admit that I still temper chocolate by hand. I have a melter now, actually just bought 2 more, but you can easily temper chocolate with a bain marie setup as described in the post.
Good luck, Ruth.
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections – …Because Pleasure Matters…
——————–
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”
#6 Genny
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Posted 05 November 2005 – 04:52 PM
Can you also show the process of filling the cups with ganache, and topping with chocolate for the bottoms as well? Any tricks you can share for working cleanly?
#7 dans
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Posted 05 November 2005 – 05:21 PM
How strong are the magnets holding the mold together? I’ve always wondered if you needed to be really delicate with these molds.
Are they susceptable to leaking?
BTW: What is the structure sheet for (besides a template for the transfer sheet)?
Dan
#8 John DePaula
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Posted 05 November 2005 – 05:28 PM
The process of filling the shells is not difficult if you have a very liquid ganache. Some of my ganaches are, some aren’t.
1. When your ganache cools to between 80 – 84°F (27-29°C), just pipe it into the shells with a pastry bag being careful to leave between 1/16th and 1/8 inch (~3mm) free space.
Obviously, you don’t want the ganache to be warm enough to melt your shell. Also, if you don’t leave enough space for the backing, the bonbon won’t seal properly which will cause it to spoil rapidly.
2. Allow your ganache to set. If your ganache isn’t set before you try to seal, you end up dragging part of your filling out of the shell ruining your tempered chocolate.
3. Ladle more tempered chocolate over the top; tap briefly; slowly scrape with your palate knife. See Photos 13, 14, 15 and 17 in the initial post for this thread.
4. Allow your chocolate to set.
You’re now ready to unmold.
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