Why is chocolate so difficult to work with? It can be not easy to work with chocolate in the kitchen. It is a wonderful ingredient for desserts, as it can add both sweetness and bitterness. What makes it so hard?
It can be not easy to work with chocolate, especially when you want to make solid chocolates, like bars and bonbons. They either stick to the molds or crack when they are removed or melt when you touch them.
We’ll show you how to make chocolate molding less stressful. Continue reading to learn all about chocolate mold techniques.
What is chocolate molding?
The liquid chocolate is shaped with a mold to create the desired design. Molding can produce solid or filled chocolate shapes, bars, or hollow figures to decorate. Single molds and two-part molds can be used to create different chocolate shapes (typically 3D shapes). Molds can be made from a variety of materials, such as metal, silicone, polycarbonate, or PET plastic.
Proper Chocolate Molding Techniques
To make bars, tempered chocolate is poured into a mold. The mold is then vibrated or tapped to ensure the chocolate fills up the mold and any air bubbles have been removed. The mold should be placed on a balance so that chocolate is poured in the same quantity into each well. Or, you can use a device to measure the amount. It is best to leave the mold undisturbed for it to harden before deforming.
Molds should not be heated above 79degF – 81degF when molding milk or white chocolate and 83-85degF when molding dark chocolate. The chocolate will not suffer thermal shock when it hits the mold, and its tempering won’t be lost. A lack of temperature control may also result in unappealing marks on the surface. If you live in an area with a warm climate, it is best to let your chocolate set between 59degF and 64degF after pouring it into the mold.
Filling the mold up with chocolate and flipping it over to pour most of it out is the best way to make hollow chocolate figures or shells. The molds are left with a thin layer. The open chocolates are filled with ganache or any other flavor you like. They can then be coated in a final chocolate layer. When using a two-part mold, you can “glue” the two halves together by heating the edges of the mold and holding the mold in place until it is solid.
What is the best melting chocolate for molds?
It can be a difficult task to make chocolate confections, especially when you want different fillings and designs. It is crucial to select the right chocolate. The best-melting chocolate is one with a high cocoa butter percentage. This chocolate is easier to work with and has been formulated in a way that melts well and sets beautifully, resulting in a smooth finish. When deciding what type of mold to use, you should consider the melting characteristics of the chocolate as well as the flavor.
If you’re a beginner looking for the best melting and molding chocolate, then try couverture chocolate. It is available from companies like Valrhona or Callebaut. This commercial chocolate has a high concentration of Cocoa Butter, which gives it a glossy finish. It is also perfect for melting and tempering. You can work with chocolate that has a fine flavor as your skills improve.
After you’ve chosen your chocolate, be sure to use molds of high quality. Molds can vary in terms of size, complexity, and material. Start with a simple mold before moving on to more complex ones.
The mold is not completely cleaned
Make sure the mold is clean before pouring in the chocolate. Removing any old chocolate left in the mold from previous use is important. The mold must be free of any dirt, dust, or fingerprints, as these can cause the chocolate tack. It is, therefore, recommended to clean and dry your mold using a 100% polyester or cotton cleaning cloth.
Mold is too hot or too cold
Pouring chocolate into the mold should be done at a temperature that is slightly above or near room temperature. When the temperature is too high or low, the chocolate can stick to the mold or even break. A chocolate that is molded at an abnormal temperature can solidify unevenly or lose its temper. Be sure to check that the mold has not gotten too warm before unmolding.
The chocolate was not temperated correctly
The problem here is not the mold but the chocolate. The chocolate that is poured into a mold will not solidify if it has not been tempered. The chocolate should be firm and shrink a little. This helps with the demolding process. If you notice that your chocolate has a dull shine and is not as strong, it may be out of temper.
The chocolate must be cooled
It is possible that your molds do not cool properly if you are using thick bars, large molded shapes, or a stack. Place your molds into the refrigerator for 15 to 20 minutes. This will help the chocolate to cool properly. As the chocolate turns from a liquid into a solid, it generates heat. It is possible that when molding large chocolate items, the chocolate could create enough heat to cause some of it to lose its temper. The chocolate will cool more evenly if you place it in the refrigerator. You don’t want to leave it in the fridge for too long, as it can cause water droplets to condense on its surface.
How to remove stuck chocolate
The mold should be placed in the freezer between 5 and 10 minutes if your chocolate is stuck. This will help the chocolate to firm up and pull away from its mold. It may be necessary to flex the mold to get the chocolate out slightly. Turning the mold upside-down and gently tapping it should help the chocolate to come out more easily.
Chocolate molds – a new way of making them
You’ll see that the CocoTerra machine works unusually. Centrifugally, the chocolate is molded into rings of chocolate. The CocoTerra Chocolate maker tempers chocolate before automatically setting so that the appliance handles the difficult part. If you want to make chocolate that looks professional, try using the CocoTerra Chocolate Maker.
In the meantime, follow our instructions for prepping and tempering your molds. You should also make sure that your molds and chocolate are at the right temperature and that they have been properly seasoned.
