What do i put in these molds?
>>22243538Your peenus weenus
>>22243538I bought these silicon molds because they were 50% off but I've never used molds before. i want to make my own halloween candy. I'm thinking the smaller ones i can use for chocolates, with some mixins like rice crispies or peanuts or whatever. do i just pour the stuff in and let it cool?the bigger ones I'm not really sure what to do at all. maybe cornbread i guess?
>>22243541it's too small
Cookies cupcakes egg bites little bread rolls anything you would otherwise put in a muffin tin. It's astounding that people make threads like this. Do you even have a brain and not just a care cerebral stem?
>>22243547i have a cerebral stem that cares. about you.
>>22243547what about peanut butter
>>22243549Oh gosh hehe
>>22243538Water for ice cubes or gelatin for candies.
>>22243558>gelatin for candies.like gummies? that sounds good. can i just use a jello packet as a base? i have some citric acid too, i wonder if i can make some sour candies...
tempered chocolate and then you unmold them and glue them together to make a hollow chocolate pumpkin
>>22243543Tempering chocolate can be tricky due to precise temperatures but these should work as chocolate molds. If you don’t want it to be brown you could use white chocolate or vanilla flavored candy melt (which is very cheap but basically sweetened palm oil).If you want to do filled chocolates try with the pumpkins first since they’re the largest shape. You pour melted chocolate in, swirl around to make sure it’s coated, turned the mold upside down over a vessel to drain the excess chocolate, turn back over and scrape the flat mold surface with an icing spatula to leave just the shells, wait for the shells to cool, fill shell most of the way to the top, then seal closed with fresh melted chocolate on top. Once it’s all hardened you can unmold them and hopefully you’ll get a shiny surface (correct temper) and not a matte or soft surface (temperature wasn’t in the zone). Unless you really want to impress it’s a lot of work for the result
>>22243660i dont mind making solid chocolates with flat bottoms. could i just fill them 1/3 with chocolate, then a layer of filling, then top it with chocolate (instead of doing the shell thing)?>>22243661tempering is for if i want it glossy and nice looking, right? i will try to do that for fun, to see how it goes. but i could also do it without tempering at all, right? I'll try the shell thing on the big ones since that sounds easier than trying it on the small ones.
>>22243660Hard chocolate shell filled with marshmallow fluff sounds amazing
>>22243666tempering is what stops chocolate from melting at room temperature. if you don't temper chocolate you will have to keep it refrigerator for it to stay solid.
>>22243675ah that is good to know. I'm reading about it and it sounds fairly easy to fuck up. but it seems like if i do fuck up i can try to retemper it until i get it right?so i should temper the chocolate first, then pour in the molds, then let it cool and that's it, right? i dont actually temper inside the molds, but in a separate bowl before i pour, if I'm understanding correctly.
>>22243681the easiest way to temper is to just seed the chocolate with a piece of supermarket chocolate that is already tempered. and yes you temper it in a bowl or pan first and then when you have proof of temper you quickly use it for its intended purpose before it cools
>>22243666yes but it will be hard to bite into that much of solid chocolate
>>22243699i guess that's a good point
>>22243699following for OP's spooky chocolate conclusion. maybe add a soft candy or peanut butter to the middle of the big pumpkins as a filling
>>22243538I have a large jackolantern mold and I use it to make pumpkin cupcakes. These molds can also be used to make ice cubes, although I'm not sure if they float the right way. The smaller molds you can use them as chocolate molds or sugar molds. And I've seen people make pizza skulls with these molds as well.
>>22243788I am planning to do peanut butter inside the pumpkins. I'll make an attempt tomorrow if the thread is still up.i saw a recipe that combines pumpkin puree with peanut butter and that sounds pretty good too.>>22243808what the hell is pizza skull. i am very intrigued. these skulls are only about 4cm x 2.5cm x 1.8cm so idk how much pizza i can cram in there.pumpkin cupcakes sound good. i am thinking of doing a pumpkin quickbread in the big pumpkins at some point.
>>22243846https://www.youtube.com/watch?v=0sw_qBDpAFkHonestly pizza skulls seem like more trouble than they're worth, unless you're doing a Halloween party or something.Pumpkin cupcakes are very good. Especially with a cream cheese frosting. You could also make peanutbutter cups. It's just a thin layer of chocolate, peanutbutter filling, then more chocolate.
>>22243846pizza skulls are just a fad its a pizza pocket shaped like a skull. looking forward to peanut butter pumpkins
I'm having some confusion and trepidation because sources say you can't temper chocolate chips since they contain soy lecithin. but i saw a guy use it on the 'tube so idk. pure baking chocolate is significantly more expensive.. bumping because I'll try this tonight
>>22244849Basically you take any solid chocolate and chop it up then slowly heat it with stirring until not quite fully melted, then remove from heat and stir until residual heat melts the remaining lumps.If you can walk this path without breaking the tempering, you will have learned.
>>22244897this sounds difficult and i wish OP luck. still here and still waiting for spooky chocolates. temper well OP
>>22244897i just got chips that dont contain emulsifiers. the baking chocolate was going to run me $12 for 12 oz. the chips were $9 for 20oz. hopefully it works fine. the bag has instructions for tempering so that is somewhat reassuring.
>>22243538make jello jigglers. thats the obvious answer for me.
>>22243538I'm going to make some ginger lemon gummies in the pumpkin molds first. and then by the time I'm done with the chocolate they will be set. i boiled some ginger for 10 minutes to extract some flavor and convert the whatchacallit to etcetera.>>22244947if i saw those at the store I'd get them. i like those molds.
>>22245124adding the gelatin to this mixture of ginger, lemon, and sugar and letting it bloom. looks pretty gross.
>>22245127hard to precisely fill these little pumpkins but now they are ready to set. afterward i will try to toss them in a sour citric acid coating.gelatin smells like cows.
>>22245144fuck off, tranny
>>22245144Nice, good luck with the unmolding, clear skulls will be very spooky
time to make the peanut butter filling
>>22245197i have combined peanut butter with butter and powdered sugar. this should be more like a reese's filling instead of a pure peanut butter which would be more messy
>>22245219Did you sample it more than once?
i used the seeding method and it was shinier before i put in the 1/4th reserved chocolate but i followed the temps so maybe this will be good enough. >>22245264i sampled it one more time than once
>>22245270half chocolated and peanut butter filling in
>>22245272i sprinkled some salt on the outside and a little punkin spice on one just as a fun experiment.into the fridge for 30 minutes then we will see what we got
skeleton jelly
>>22245289i am skeleton jellythese came out of the mold really nicely but i their flavor is a little weak. oh well
>>22243538Pizza pockets?
>>22245295we have pumpkin
>>22245307i guess i fucked up the temper because it's melting in my hands. the chocolate is a little thick. these are really big and rich. but basically good enough >>22245298yeah i think I'll try something like this in the pumpkins next time since they are too big for something this sweet.
>>22245295>>22245307Even with the temper potentially being a little off you did a good job, especially if this was your first try. I’m impressed
>>22245335preciate ya pal
>>22245310You just put too much chocolate you just have to poor some in the mould when it cools down to around 36c and then turn it upside down and let it drip
>>22245307>>22245310The chocolate is shinny so its not the temper it's the amount of chocolate
>>22243538it's not particularly spooky, but you could probably bake something similar to madeleines (little sponge cakes for little frenchmen) in those large pumpkin molds.they're deeper than normal madeleine molds, so you might have to experiment with the baking time and poke one of them with a wooden toothpick to check if they're done, but other than that you can probably just google a madeleine recipe.if you need it to be spooky, you could put some orange zest into the sponge cake batter and brush them with a glaze of orange juice, confectioner's sugar and some kind of orange food coloring
>>22243545But enough about your penis!
