essentially you fill a container with ice water, not too much ice, just really cold. when the chocolate hits about 40C, pipe it in. this shocks the chocolate into setting up, but there is a window of seconds where the chocolate is firm but maleable.
after shaping the chocolate, you let it sit in the water for a few minutes (that time is what i am playing with) until the cocoa butter crystalizes and it holds the shapes you made.
you then remove it from the water and keep it cold (or frozen maybe).
what i like about this technique is that it offers you the ability to create 3 dimensional shapes with an organic twist.
the longer you leave it in the water the more it loses color, which is kinda cool, it really gives it a "rotten wood" look
if anyone has any ideas, tips, or suggestions with this technique than please speak up, i'd love to hear what others are doing with this
