Chocolate requires a very fast cooling of the surface or crazing results.
Any candy or sugar based material requires this fast cool down of the
surface. Silicone is a great insulator and causes the chocolate to form a
crystaline surface(crazing). Almost all addition cured silicones can be
used in the preparation of food. The FDA has listed the requirements in
section 126 of the Code of Federal Regulations. The bottom line is
silicone is great for food manufacuring but lousy for chocolate, I've tried
it, even cooling the molds. Vacuum formed .020 plastic sheet is the
industy standard becuase it works so well. Good luck!
Mark Schanze
Molding Technologies Manager
CIVCO Medical Instruments
102 Highway 1 South
Kalona, Iowa 52240
319 656 4447
marks@civcomedical.com
For more information about the rp-ml, see http://ltk.hut.fi/rp-ml/
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