It is a two parts stainless steel tool. The first part is a round steel bar with a circle plate welded perpendicularly on tip. The second part consists of two hollow tubes connected by a holed plate. The larger tube accommodates the circle plate while the smaller tube fits the round steel bar.
Too obvious that it is a pulvoron molder. A thick and out of this world pulvoron. Inserting another round tube in between parts allows molding of thiner product.
This tool was constructed to make native chocolate tablets – tabliya, not pulvoron. Using it is somewhat tricky. It requires practice and a lot of patience.
How to use…
1) Grind cocoa nibs to liquor form. Grind several times until thin and not too grainy.
2) Allow the liquor to cool and reach gummy consistency. Cooling takes one to three days depending on weather condition. Three days during hot summer and one during cold “ber” months.
3) Add one part sugar for every part gummy cacoa liquor. Mix well.
4) Assemble the molder. Hold it with right hand. Strike it down to mixture – just like molding pulvoron. It should be well filled.
5) Raise the molder and scrape the excess with a sharp knife. Point it toward the tray. Hold the large hollow tube with left hand then rotate push the round steel bar with the right hand.
6) You have just successfully made one cacao tablet. Repeat molding to make more.
Sounds easy? Nope! As I said before, it requires practice and lots of patience.
1) Gummy texture is a subjective term. A gummy for me might be too fluid for you and too tough for him. Mixing sugar with not so gummy cocoa liquor will result to soft mixture. It is hard to mold. Every tablet placed on tray has the tendency to spread. Mixing sugar when the liquor is to tough makes it almost impossible to form.
2) Too much pressure should not be exerted when molding. Friction produce has the tendency to liquefy it. The same goes to mixing, prolonged mixing periods will melt it.
3) Hot weather condition will melt the recently formed tablets. On the other hand, cold weather will harden it in the middle of molding session.
4) Uneven thickness and weight. The result of uneven pressure, difference in depth of separate molders, improper molding technique and liquor texture.