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Quoted: I thought that background pattern looked familiar, thought it was from the Luis Vutton handbag cake, but must have been another of your photos.
Unless somebody else here has equally bad taste in tablecloths... 
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Quoted: Clean shiny molds  I used to do a lot of chocolate work.
That chocolate isn't in temper is what's wrong. Even the messy pieces were delicious, though, and the mold cleaned up right well in hot water. I'm thinking of - well I was thinking of something, until FW_wife showed me quotes by some of the dumbest people who speak bad English. Will post the demolding pics tomorrow. ETA: Was thinking of putting in some popsicle sticks to help w/ the demolding, but sounds like I need to concentrate on my temperature. |
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Quoted:
Have you forgotten my above ground pool nightmare thread? Quoted:
Quoted: This seems like should be a LOT easier than OP is making it out to be!
Or pulling it off. Both are good options. |
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Quoted: I'm just waiting to see photos of a solid chocolate lower, and you somehow managing to melt the mold at the same time.
Or pulling it off. Both are good options. |
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It's not just about bringing it up to a certain temp !
This is how I used to do it http://www.cacao-barry.com/en-OC/chocolate-recipe/technique/tempering/work-surface But here is another guide on seeding http://blog.kingarthurflour.com/2014/01/31/a-basic-guide-to-tempering-chocolate/ Two things the degrees really matter.. a few under or over and it wont work and I've never worked with big chunks of out of temper chocolate but my guess would be it isn't making this any easier. Unless you're really keen on getting this right i'd just buy the coating chocolate I posted before
I'd help ya out if ya lived closer! |
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Quoted: It's not just about bringing it up to a certain temp !
This is how I used to do it http://www.cacao-barry.com/en-OC/chocolate-recipe/technique/tempering/work-surface But here is another guide on seeding http://blog.kingarthurflour.com/2014/01/31/a-basic-guide-to-tempering-chocolate/ Two things the degrees really matter.. a few under or over and it wont work and I've never worked with big chunks of out of temper chocolate but my guess would be it isn't making this any easier. Unless you're really keen on getting this right i'd just buy the coating chocolate I posted before
I'd help ya out if ya lived closer! I'll read up on your links tomorrow, though. Thanks. |
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Quoted:
Yeah, I'm not buying $65 of chocolate for this. I'd go buy another $15, if it would help. Should I just buy some giant Hershey's chocolate bars? I'll read up on your links tomorrow, though. Thanks. |
Eh, dark chocolate is acceptable with the right wine 
BB naively thought it would be simple - melt chocolate to liquidy state, pour into mold, cool/freeze 'til solid, pop out of mold and enjoy! I'm just staying back, watching the show. As long as the mess is contained... |
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Quoted: Chocolate can be a bear to work with...
Check this out seems like it might fit the bill I use their fondue chocolate and it is always perfect https://www.chocoley.com/chocolate/gourmet-compound-chocolate/  @FW_wife. Won't let you have any then. 
The Sinister and I will eat it all! 
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Some pics. Was able to pour w/o a syringe - meant to get one from the farm store over by my LGS - but the ring's not finished yet, so haven't been over there. Poured fine. May have gotten it too warm in the microwave - we'll find out.
Getting ready to paint the molds w/ vegetable oil: Attached File Painting: Attached File Bolting the mold together: Attached File Tightening a nut: Attached File Put it in a large zip lock, then wrapped the ziplock in white duct tape, as I'm doing a "forging" here, w/ no magwell, no FCS pocket, no detent channels: Attached File I should note here, unless otherwise credited, most pics taken by the Sinister. |
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Chopping chocolate for seeding (note - don't use a ceramic knife to chop chunks of chocolate - the blade is delicate, chocolate is strong like bull):
Attached File Pouring the seeds into the funnel set in the buffer tube boss: Attached File Going down: Attached File Dust in the mold: Attached File Another shot: Attached File |
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Will it blend? (Not very well, until you get it down to smaller chunks, then it starts to melt)
Attached File The microwave did the trick, however. Did 30 seconds, then 10, then 15 - I was over 100 degrees & climbing: Attached File It's a delicious blender, let me tell you, but a pain to clean - it's tough to get your tongue down to those blades: Attached File Bout ready to pour: Attached File |
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Probably need 2 full cups for a complete "forging", but this will do:
Attached File Over 100 degrees it pours well through the buffer tube boss. Probably could've poured through the fill hole (rear web indentation) if I had to: Attached File Better shot by FW_wife: Attached File Getting the last melted chocolate out w/ a spoon: Attached File There it sits. 2nd plastic bag is to prevent any water from entering. Will let it cool slowly (no, I didn't heat the mold), bang it in the freezer tonight, we'll see about getting it out once I pick up the wedding ring from the gun shop tomorrow. Attached File |
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1. Melt chopped bittersweet or semisweet chocolate in a clean, dry bowl set over simmering water, to about 115º-120º F (46º-49ºC.)
2. Remove from heat and let it cool to the low 80ºs F (27ºC.) 3. Drop a good-sized chunk of solid (tempered) chocolate in, which provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. Motion equals good crystallization, aka, tempering. 4. The last step is the most important: Bring the chocolate up to the perfect temperature, which occurs in most dark chocolates between 88° and 91° F (31º-32ºC.) Do this by placing the bowl over a pan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature. It will usually take a few tries but as it gets close, it might need just 1 or 2 seconds to reach the right temperature. Note: Don’t let the melted chocolate rise above 91° F (32ºC) or you’ll have to begin the process all over again. (Milk chocolate tempers at 86º-88ºF, 30º-31ºC. Please note that chocolates can vary, so check with manufacturer if unsure about your particular chocolate.) 4. Remove what’s left of the chunk of ‘seed’ chocolate, and your chocolate is dip-worthy: you can dip all the chocolates you want and all will be perfectly tempered. |
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Quoted: 19 days to pour some chocolate into a mold?
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Quoted: 1. Melt chopped bittersweet or semisweet chocolate in a clean, dry bowl set over simmering water, to about 115º-120º F (46º-49ºC.)
2. Remove from heat and let it cool to the low 80ºs F (27ºC.) 3. Drop a good-sized chunk of solid (tempered) chocolate in, which provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. Motion equals good crystallization, aka, tempering. 4. The last step is the most important: Bring the chocolate up to the perfect temperature, which occurs in most dark chocolates between 88° and 91° F (31º-32ºC.) Do this by placing the bowl over a pan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature. It will usually take a few tries but as it gets close, it might need just 1 or 2 seconds to reach the right temperature. Note: Don’t let the melted chocolate rise above 91° F (32ºC) or you’ll have to begin the process all over again. (Milk chocolate tempers at 86º-88ºF, 30º-31ºC. Please note that chocolates can vary, so check with manufacturer if unsure about your particular chocolate.) 4. Remove what’s left of the chunk of ‘seed’ chocolate, and your chocolate is dip-worthy: you can dip all the chocolates you want and all will be perfectly tempered. |
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Quoted:
Probably need 2 full cups for a complete "forging", but this will do: http://www.AR15.Com/media/mediaFiles/84655/20170524-174445-215834.JPG Over 100 degrees it pours well through the buffer tube boss. Probably could've poured through the fill hole (rear web indentation) if I had to: http://www.AR15.Com/media/mediaFiles/84655/20170524-175002-215835.JPG Better shot by FW_wife: http://www.AR15.Com/media/mediaFiles/84655/20170524-175025-215836.JPG Getting the last melted chocolate out w/ a spoon: http://www.AR15.Com/media/mediaFiles/84655/20170524-175110-215837.JPG There it sits. 2nd plastic bag is to prevent any water from entering. Will let it cool slowly (no, I didn't heat the mold), bang it in the freezer tonight, we'll see about getting it out once I pick up the wedding ring from the gun shop tomorrow. http://www.AR15.Com/media/mediaFiles/84655/20170524-180521-215838.JPG I swear every time I check this thread, I get the urge to go out and buy as much chocolate as my store has in stock. |
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You kidding?
I've subscribed to this thread from day One. I'm stoked to see how they turn out, and the suspense is killing me! |
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Quoted:
That's a reasonable price. How is it that it doesn't require temper? @FW_wife. Won't let you have any then.
The Sinister and I will eat it all! |
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Quoted:
http://www.ar15.com/media/mediaFiles/84655/20170525-175946-216463.JPG From Trinity Ordnance. |
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Quoted: Yup...until it gets caught on something and fucks your finger up really good.  I Gave Her The Ring, She Gave Me The Finger So - no demolding tonight. Fatalwishes' folks arrived & took us to dinner, and then it was time for the Sinister to hit the hay. So after school tomorrow, looks like. Sorry to disappoint. |
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Quoted: A gas block for a ring? Thats badass  It rattled around in my brain for a minute until I realized something else was also .75". She nixed the Picatinny rails and the bayonet lug, but let me stick to the gas block idea.
Trinity Ordnance knocked it out for us, but due to the schedule, it's only cold blued for now. Will get it hot blued down the road. |