tag:blogger.com,1999:blog-8546114062250664432.post973142843202115168..comments2024-01-02T06:50:41.809-06:00Comments on Rise and Shine: Chocolate Casting; Part IICreated by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8546114062250664432.post-45247546680423683172015-11-18T11:40:57.155-06:002015-11-18T11:40:57.155-06:00For me, it worked to run the items under cold wate...For me, it worked to run the items under cold water and use a soft brush. Kind of tedious, but it did work!Created by Hannah Grunzkehttps://www.blogger.com/profile/00894046544023512953noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-47034133147897979812015-11-18T08:04:27.335-06:002015-11-18T08:04:27.335-06:00This is great! I have a friend leaving on a missio...This is great! I have a friend leaving on a mission to California in a month or so and her birthday was coming up, so i printed out an outline of California then cut it out on hard paper (back of paper plate). Then i spent a great long time pressing it into the brown sugar and the chocolate looks great but I am not quite sure how to get all of the brown sugar off of the edges! It isn't bad, its actually a neat effect but if i wanted to get it off, how should i go about that?Adamnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-40879126190616696472015-11-16T12:38:47.229-06:002015-11-16T12:38:47.229-06:00the way to make the brown sugar technique non grit...the way to make the brown sugar technique non gritty is to add more molasses to the brown sugar... Be careful and do not add too much or it will no longer hold it's shape.. but I found adding molasses then FREEZING the brown sugar with your mold object in it does the trick and makes for a quick molding :-)Melissahttps://www.blogger.com/profile/01993467915837699043noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-56107825736783357902014-09-18T14:08:35.978-05:002014-09-18T14:08:35.978-05:00I tried this and it does not work. The flour would...I tried this and it does not work. The flour would not come off and when I tasted my candy it was horrible. They tasted like raw flour and left a gritty sand feeling in my mouth.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-47724306140104992182014-06-13T20:40:15.203-05:002014-06-13T20:40:15.203-05:00Very interesting, though now I'm curious if it...Very interesting, though now I'm curious if it is possible to make a dough to cast in.. like just a flour dough or a cornstarch dough (and refrigerate it to firm it up a bit)?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-40519252173089285492014-05-30T07:30:03.612-05:002014-05-30T07:30:03.612-05:00HI HOW MUCH OF THE SUGER DO YOU USE AND THE OTHER ...HI HOW MUCH OF THE SUGER DO YOU USE AND THE OTHER INGREDIENTS.AND CAN YOU USE THE SUGER AGAIN. EMAIL ME PLAESE yvone@mechanibike.co.za<br /><br /><br />CAN YOU PLEASE EMAIL ME ON yvone@mechanibike.co.zaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-81753061143858431882014-02-24T13:16:29.846-06:002014-02-24T13:16:29.846-06:00Some flours actually pack better, if you take brea...Some flours actually pack better, if you take bread flour and squeeze it in your hand it doesn't keep its shape all the well, however when you squeeze pastry flour it holds its shape because its more compact. So maybe trying it with pastry flour might be better since it packs better. Meredithhttps://www.blogger.com/profile/17624789397915906605noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-51827593904909429912014-02-24T13:15:23.268-06:002014-02-24T13:15:23.268-06:00This comment has been removed by the author.Meredithhttps://www.blogger.com/profile/17624789397915906605noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-91547438540744474892013-12-01T08:32:48.373-06:002013-12-01T08:32:48.373-06:00I am just making Christmas ornaments with the corn...I am just making Christmas ornaments with the cornstarch clay , I would wonder if you couldn't use that it is solid once set and maybe you could use the saran wrap if if makes it dissolve hmmm now i have myself thinking, lol.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-65380371524560859742013-09-14T02:07:56.949-05:002013-09-14T02:07:56.949-05:00Have you tried putting the brown sugar in a coffee...Have you tried putting the brown sugar in a coffee grinder to get it really smooth and then casting again? Looks the best result so far but just lacking the finer detail.Anonymoushttps://www.blogger.com/profile/03410244686545700376noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-82984707974913817482013-04-26T16:30:25.210-05:002013-04-26T16:30:25.210-05:00Yep, I would guess so! At least that's what h...Yep, I would guess so! At least that's what happened with the foil when I tried that...Created by Hannah Grunzkehttps://www.blogger.com/profile/00894046544023512953noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-83287019410104768972013-04-26T11:01:21.347-05:002013-04-26T11:01:21.347-05:00What about if you had used flour but lined with sa...What about if you had used flour but lined with saran wrap ? Or would that wrinkle ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-48641920103666099952013-03-25T19:04:12.489-05:002013-03-25T19:04:12.489-05:00That's really cool! Thanks for the idea!That's really cool! Thanks for the idea!Created by Hannah Grunzkehttps://www.blogger.com/profile/00894046544023512953noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-59989276508567187632013-03-25T17:43:48.001-05:002013-03-25T17:43:48.001-05:00I have had very good success using Jell-O to make ...I have had very good success using Jell-O to make a mold. Your chocolate has to be just the right temp in order to get a good mold. Too hot and it melts the Jell-O. Too cold and you don't get a good cast, with voids. I was able to do very fine details (Lego blocks) using this method. I did paint in the sharp edges with melted chocolate before filling the rest of the way with chocolate to fill the mold. You must us the Jell-O very concentrated or add unflavored (I used Knox brand) gelatin to the mix. The plus side is that you can eat the mold when you are finished with it. My kids loved it. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-71532340992845277472013-03-13T22:49:09.700-05:002013-03-13T22:49:09.700-05:00what if you did the brown sugar mold and then put ...what if you did the brown sugar mold and then put sifted flour over it to have the smooth effect with the brown sugar method?Kelseynoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-73100924915038959782013-02-15T21:05:11.488-06:002013-02-15T21:05:11.488-06:00Thank You SO Much for the follow up post & all...Thank You SO Much for the follow up post & all your hard work! :) Love your blog!<br /> Love from the "cities"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-44002288556587346192012-12-09T01:01:40.190-06:002012-12-09T01:01:40.190-06:00Hi Hannah. I love this idea as it's a hell of ...Hi Hannah. I love this idea as it's a hell of a lot cheaper and easier than buying food-grade silicone. However, I'm science-trained so I think I can explain why the oil-coating didn't work. Sugar is water-soluble, chocolate is an oil-emulsion (mixes with oil) and flour is insoluble in both. So I suspect the secret is finding a material that the chocolate is repelled by, so that it doesn't soak in, destroying fine detail. Coating with oil destroyed this repulsion, making the chocolate stick and flow into the mold material.<br />Thus, I'm curious how this would work with fine-powdered salt.Anonymoushttps://www.blogger.com/profile/04136361154345783097noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-37515642323766964592012-10-14T13:20:23.263-05:002012-10-14T13:20:23.263-05:00I took a class in Rapid Prototyping. There is food...I took a class in Rapid Prototyping. There is food-grade silicone you can make a mold with and not ruin the original object. Skipping ahead in the process...After it's cured, just pour the chocolate or bake a cake in it...anything you want! Use over and over again! It's not that expensive. I like your idea of using the brown sugar or flour as a support if you brush on the silicone and peel it away. It would be wobbly but not if you rest it on brown sugar! Otherwise you have more steps and need to pour into a box or container, etc. It's not talked about a lot because anyone that might know how (pastry chef, artist, custom manufacturer, etc) either isn't going to share with you their secrets or because there is some artistry and time/patience involved. You have proven you deserve to know! So look into mold making or rapid prototyping if you want to try make food molds yourself. Or find a rapid prototyping company to make a food-grade mold for you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-42992718084631343702012-09-26T19:00:28.288-05:002012-09-26T19:00:28.288-05:00Totally loved this. I did this to show my kids how...Totally loved this. I did this to show my kids how you can make an imprint like a fossil today. Used wheat flour. Do Not recommend using that as it has many large flecks that would not brush off. Just wanted to say thanks for sharing your experiments. :) Lolahttps://www.blogger.com/profile/03212435955065970140noreply@blogger.comtag:blogger.com,1999:blog-8546114062250664432.post-38902701491087899532012-09-22T15:44:49.955-05:002012-09-22T15:44:49.955-05:00This is such a cool idea! This is such a cool idea! Tessahttp://feralkitchen.comnoreply@blogger.com