Oh ok...I have just never heard molding chocolate being refered to as plastic chocolate...ya learn something new everyday...
Robert
www.chocolateguild.com
I would not think altitude would effect it and here's why...
Water is not a factor because there is basically no water in chocolate(very very minimal amounts)....so that isn't effected
The temperature is low and does not require...
Perfect...well I am glad this thread came up because I have never heard of using Gelatin and water to make a mold...I am going to try that out soon...how firm does it end up being?
Ya learn something new...
Hum....I have never used a Gelatin mold at all and didn't even know about it till you guys mentioned it....what is the process to make it and what are the bennifits?
Robert
www.chocolateguild.com
Wow well it looks like you are having a grand ol' time...It is so interesting when traveling to different area's of the world and seeing all the differences. I have traveled mainly to South America and it is nice to meet the people, see...
Hello,
Well I can lend some advice....I myself have never heard of doign a Gelatin mold for chocolate. I just recommend that you decided what to use and do a practice run to see if it can work. Make sure that whatever you decide to do...
That is true what Kayakado said but if you are using the chocolate chips as Chocolate chips and not melting them down then that problem is pretty much non existant...but he/she is right if you are going to melt them down...
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