Make your Bon Bons shiny!

Do you have trouble creating glossy and shiny chocolates?

Here are some things I ran into the last couple of years when making chocolate:

1. Make sure you buy high quality polycarbonate molds. Unfortunately cheap plastic or silicon won’t do.

Here are some links to molds I like:

https://www.tcfsales.com/products/c154-2000-series/

https://www.amazon.com/s?k=GRAINRAIN&rh=n%3A19241494011%2Cn%3A2231405011&dc&qid=1604501654&rnid=2941120011&ref=sr_nr_n_4

2. Polish mold before each use with a microfiber cloth

3. Only clean with warm water, don’t use soap. It can leave a smeary film on your molds.

4. Most importantly: Temper chocolate and colored cocoa butter properly

If you need to temper colored cocoa butter you can temper it like chocolate. But the easiest way will be with silk. I'll be making a video about how to make cocoa silk, but in the meanwhile you can also check out this video by Chocolate Alchemy:

https://www.youtube.com/watch?v=b9RQt4W5a_E