Chocolate

Valrhona chocolate artist Joelle Mahoney, owner of Chocolaterie Maya in Brewster, N.Y., answers a few ACD readers’ questions.

Q. Why do my finished pieces repeatedly come out stained and grainy when I try to mold chocolate? A. There could be a host of reasons why this is happening "repeatedly" to you. I will list the possibilities below. 1. Is the chocolate properly tempered before you begin the molding process? 2. Is your mold clean and bone dry? 3. Is your mold too cold? Always warm your mold first with either a heat gun or a hair dryer on low setting – just for a few seconds, especially if the work area is chilly. This will prevent the chocolate from being "shocked" upon entering the mold and losing its "temper" (working temperature). 4. Once filled, always allow the chocolate to "set" in the mold for a few minutes (until it no longer appears wet) before putting it into the refrigerator (never the freezer) to fully set up and retract from the mold. These tips should solve the problem. Let us know with some feedback. Good Luck

Q. How can I handle chocolate without getting fingerprints all over it? A. First of all when handling any food products, you should wear disposable food safe gloves. These are readily available in your local pharmacies, big box stores, food supply warehouses, etc. However, when working with chocolate specifically, you also need a pair of "cotton" gloves. Not the kind you would wear as an accessory, but those made for the handling of chocolate. They are light cotton, easily washable and prevent fingerprints from transferring onto the chocolate. These are obtainable in many cake decorating supply stores, over the Internet, and in some party stores. If you still have marks on the chocolate, take a clean cotton ball and gently buff it off. It will be gone in a second!

Do you have a question on working with chocolate? Send us an email and we'll get back to you with expert advice!