Hi Adrienne,
Thanks for thinking it is cool! Yes, I make it with really tasty white chocolate about 34% cocoa butter. What do you mean by you don't know if this end too well?
Cheers,
Bill
Hi Everyone,
I am a chocolate newbie but find chocolate production and chocolate mold making a creative interest that is rewarding when your idea comes to fruition especially if it puts a smile on someone's face and makes them feel good eating the chocolate.
With some trial & error I found some luck making white chocolate lithophanes that look stunning. If anyone is interested, I would be happy to collaborate in some fashion. My site is www.chocopic.com and I have presented at the Miami Fine Food, Beverage & Chocolate Show held last March.
I am in the Miami area and will travel as a consultant to get you started doing this. My problem was tempering the white chocolate as I was getting inconsistent results even with a tempering machine ;-(
Attached is a white chocolate lithophane of a jaguar (the darkness and lightness is determined by the chocolate thickness). All lithophanes rely on the material's translucent properties which white chocolate possesses.
I look forward to hearing from you more experienced chocolatiers and would smile if I could make chocolate my livelihood.
Let's network somehow.
Sincerely,
Bill Miller
