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From the link that I was given: http://www.ecolechocolat.com/en/chocolate-tempering.html
Looks like I gotta get the milk chocolate up to 105 degrees and not more than 113. Dunno how I'm gonna seed it in the mold, though. |
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I'd buy one of those $200 3D printers from monoprice, and scale the lower down to large Cadbury egg size, print 10 molds, then mix biggest bags of chocolate chips I could find with parafin and pour, throw in freezer for 15 minutes and repeat.
You'd be done in a day tops. And frankly, full size lower of chocolate is a little much. OR Find someone on Arfcom that already has a printer and price 10 molds from them overnighted to you. |
You're supposed to say,"In before OP burns the house down just before the wedding."
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Quoted: I'd buy one of those $200 3D printers from monoprice, and scale the lower down to large Cadbury egg size, print 10 molds, then mix biggest bags of chocolate chips I could find with parafin and pour, throw in freezer for 15 minutes and repeat.
You'd be done in a day tops. And frankly, full size lower of chocolate is a little much. OR Find someone on Arfcom that already has a printer and price 10 molds from them overnighted to you. My thought is to put the 1st one (0%) on the groom's cake - which I still need to order. I'm tempted to make a complete lower and give it to Trinity Ordnance so they can enter it in their book - and then record the disposition - eaten. Then make some complete lowers as party favors/snacks. And I need to pour @ least one solid magwell to shoot .22" LR out of this winter. |
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Quoted:
Will live w/ air bubbles. That's a problem w/ the actual epoxy as well. I'm not gonna fire it - well, I might w/ Sample's .22" LR upper. 
Probably as a single shot, and not before the wedding. That 2 lb hunk of chocolate isn't easy to break. I have a drop in trigger, throw the chocolate lower into the Hera thumbhole stock to give it some support, take it to an outdoor rifle range this winter... Anyone know of a .22" LR brand that uses lead-free primers? Leave the magazine well solid... Back to the issues @ hand. I can wrap the mold in a couple of plastic zip lock bags, tops open, and put it into a pot of warm So, to list our issues: 1 - a single drop of water will spoil the soup. So, let's leave out the water. Let's use vegetable oil as the medium in our double boiler - on a gas stove - this could be fun.
2 - Need a better funnel - no problem, will take the mold to the grocery store, get a proper funnel that fits. 3 - Need something to keep the chocolate from sticking to the mold - Pam, vegetable oil, butter...? 4 - Will test 1st w/ this chocolate hunk, but I got it, there are better chocolates to use. Let's see how this does the 1st go round. 5 - Will keep the mold warm by putting it in plastic bags inside a pan of warm oil. To list knowns: 1 - a pretty good idea what our volume is - 5-6 oz to make an actual gun, another 4 oz for the mag well insert, 1 & 1/2 oz for the FCS well insert, so say 12 oz for a 0%, 7.5 oz for an 80%. 2 - I'm skipping most of the detent holes. Since we're putting the mold into a plastic bag anyway, rather than plug the holes w/ duct tape, I'll just duct tape the inner bag tightly around the mold w/ duct tape. Any leakage will just go into the bag. And then the Sinister and his sisters have something to lick up. Hmm, wonder if we could do a frosting lower... 
3 - freezer close @ hand, so once it's poured and the stopper put in, out of the pot, into the freezer. Maybe shake it a few times, see if it needs topping off. $2 margaritas tonight, so not much will get done today. 3. Nothing if the chocolate is in temper.. It should pop out of a clean and shiny mold.  Science: How to Temper Chocolate with This Easier Method Isn't chocolate fun 
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Quoted: 2. Like the other poster said a funnel probably isn't going to work.
3. Nothing if the chocolate is in temper.. It should pop out of a clean and shiny mold.  https://www.youtube.com/watch?v=p5_kheJtQO4
Isn't chocolate fun I guess I'm not seeing the difference betweeen chocolate setting up in the funnel, and chocolate setting up in the syringe. The chocolate has a rather narrow route into the lower - if I can't pour it in from a pot w/o it cooling & setting up in a funnel, I don't see how a syringe is gonna work. I guess if I leave the buffer tube insert out I could pour directly in there. Won't work for an 80% or complete lower, but will work for our purposes. ETA: The mold is clean enough, but it ain't shiny - it appears to be machined plastic, and it costs $300+. If I'm gonna screw it up w/ chocolate, we're gonna skip the chocolate and go straight to non-edible lowers. |
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Don't think you can mess up that mold with chocolate, worst case you heat it gently in hot water and it cleans up with soap.
Also, maybe you can cast them in 2 sides then join the halves? Or do like the bunnies and pour the hot chocolate into the cold mold and let the shell set up then dump the rest back out of the middle. |
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Quoted: Don't think you can mess up that mold with chocolate, worst case you heat it gently in hot water and it cleans up with soap.
Also, maybe you can cast them in 2 sides then join the halves? Or do like the bunnies and pour the hot chocolate into the cold mold and let the shell set up then dump the rest back out of the middle. I don't know if I have enough space to dump the rest out the back. Basically, the mold fill point is the dimple in the rear of the lower under the buffer tube. W/ chocolate, I can skip the buffer tube hole alltogether, but that's still not leaving much room for chocolate to run out through the neck of the buffer tube boss. |
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Maybe? How would I join the two halves? I don't think my standard go-to of superglue will work here. I don't know if I have enough space to dump the rest out the back. Basically, the mold fill point is the dimple in the rear of the lower under the buffer tube. W/ chocolate, I can skip the buffer tube hole alltogether, but that's still not leaving much room for chocolate to run out through the neck of the buffer tube boss. Make sure to wipe away any condesation on the bag before you do. You can also use those aerosol cans and turn it upside down to spot freeze the chocolate, but I don't remember which propellants are food safe atm. above only works if the lower is hollow and not a solid chunk of delicious diabetes. ETA: a set of 12 for 260 on Amazon. not sure if your budget, but the food grade aerosol stuff is usually 20 bucks at the lowest I've seen Food Aerosol |
A couple of timely YouTube videos:
 The Princess Bride (10/12) Movie CLIP - Mawage (1987) HD  Spaceballs Marriage Scene ~ FUNNY!! Oh, right. Posting photos. Will get right on that. |
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Right. Chocolate pics.
The right side mold, just below the 2.25 lb chocolate block: Attached File Cutting chocolate - it's not particularly easy to cut. Should've heated the knife, I suppose: Attached File Chopping the chunks: Attached File Brushing the mold w/ vegetable oil - the same oil I used to measure the volume. Forgot to take a picture of the single piece of white duct tape sealing the front & rear take down pin detent holes, & the hammer & trigger pin holes. Attached File All shiny! Attached File |
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Baking fish for dinner AND melting chocolate:
Attached File Candy thermometer clipped to the bottom bowl of the "double boiler": Attached File Starting to warm up: Attached File I'm MELTING!!!!! Attached File FW_wife points out the clip should go on the measuring cup: Attached File |
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Ready to pour, er, halfway spoon out, really:
Attached File The first experimental pour: Attached File After freezing: Attached File We'll see how it does. Tomorrow afternoon, I'll see if I can pop it out of the mold, take some more pictures, and then taste test w/ the Sinister.
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Quoted:
From the link that I was given: http://www.ecolechocolat.com/en/chocolate-tempering.html Looks like I gotta get the milk chocolate up to 105 degrees and not more than 113. Dunno how I'm gonna seed it in the mold, though. |
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Me too. I'm guessing I didn't get it hot enough. I don't think there will be an actual chocolate "gun". I think I pretty much have to pour through the buffer tube hole or it won't get in.
I also might put the mold in vegetable oil, and put that on top of the toaster oven to keep it warm. What can go wrong? Burn down the kitchen a week before the wedding w/ a vegetable oil & chocolate fire?
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Quoted: Find a local arfcommer with a sous vide setup. Put chocolate in vacuum sealed bag, heat, cut open and pour. Easy and the next bag could be sitting at perfect temp ready to go as soon as the next mold is ready. |
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Quoted: Should have bought a HiPoint and made a mold of that.
Chocolate planet of the apes chocolate guns for everyone.. I bought the mold, obviously, to make lowers for myself for a few $ each, probably using Task 21. I should be able to make 80% lowers for friends for only a few $ more, and the chocolate thing is pure lagniappe, and homage to Orion's Hammer in similar circumstances. |
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Quoted:
Me too. I'm guessing I didn't get it hot enough. I don't think there will be an actual chocolate "gun". I think I pretty much have to pour through the buffer tube hole or it won't get in. I also might put the mold in vegetable oil, and put that on top of the toaster oven to keep it warm. What can go wrong? Burn down the kitchen a week before the wedding w/ a vegetable oil & chocolate fire? 
Envision this only with chocolate, a big syringe, and your mold.  how to make a wax injector for jewelry investment casting You have a crockpot? Try filling it with hot water and floating a stainless steel mixing bowl with your chocolate on to of the hot water. |
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Que? I don't think I've posted about baking a cake. I'm not the baker my mother is. Quoted:
Quoted: Tag to see if this comes out as good as his cake did. Unless somebody else here has equally bad taste in tablecloths... |
A quick google says:
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