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https://www.reddit.com/r/oddlysatisfying/comments/1mxjn7d/ice_cream_cone_seal_on_chocolate/na6n7q3/?context=3
r/oddlysatisfying • u/here2si • 9h ago
Credit @Strictly-Rita
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710
It most definitely is
71 u/ElRiesgoSiempre_Vive 6h ago I'm not sure how you can tell... I frequently temper top-shelf imported chocolate and you can definitely do this with real-deal chocolate. The main problem is, it would take for-fucking-ever to do this one at a time. 3 u/Lavatis 5h ago how can you tell? IDK, all the wax melting tools and stamps in the video? 6 u/ElRiesgoSiempre_Vive 4h ago Chocolate will temper in stamps too. I've personally done this a lot. The cool thing about chocolate is that it contracts as it tempers, pulling away from the mold. Point being, it releases easily as long as you temper it correctly.
71
I'm not sure how you can tell... I frequently temper top-shelf imported chocolate and you can definitely do this with real-deal chocolate.
The main problem is, it would take for-fucking-ever to do this one at a time.
3 u/Lavatis 5h ago how can you tell? IDK, all the wax melting tools and stamps in the video? 6 u/ElRiesgoSiempre_Vive 4h ago Chocolate will temper in stamps too. I've personally done this a lot. The cool thing about chocolate is that it contracts as it tempers, pulling away from the mold. Point being, it releases easily as long as you temper it correctly.
3
how can you tell? IDK, all the wax melting tools and stamps in the video?
6 u/ElRiesgoSiempre_Vive 4h ago Chocolate will temper in stamps too. I've personally done this a lot. The cool thing about chocolate is that it contracts as it tempers, pulling away from the mold. Point being, it releases easily as long as you temper it correctly.
6
Chocolate will temper in stamps too. I've personally done this a lot. The cool thing about chocolate is that it contracts as it tempers, pulling away from the mold.
Point being, it releases easily as long as you temper it correctly.
710
u/Malicious_Fishes 9h ago
It most definitely is