It can be difficult to mold chocolate, whether it is real chocolate or couverture chocolate, especially when the chocolate product is stuck in the mold after you’ve finished making it!
If you’re trying to remove chocolate from a mold, whether it be for hollow figures, pralines, or chocolate bars, your chocolate may break into pieces. It is frustrating. However, don’t panic! This article will explain why chocolate gets stuck and how you can remove it.
Why Your Chocolate Is Stuck In-Mold
This could be due to a variety of reasons. There are many reasons why chocolate can get stuck in the mold.
THE MOULD IS NOT SUITABLE FOR CHOCOLATE MOULDING
Some molds are not suitable for chocolate. Molds designed for baking, such as those used for chocolate, tend to make the chocolate adhere even more.
The mold is not clean enough.
The most common reason for chocolate sticking to the mold is that it is not cleaned well enough. This is usually because the decay has water on it.
If you use a wet mold, water will get trapped underneath the chocolate. It cannot be dried out. The chocolate will then stick to the mold. It can also lead to fat bloom, where streaks of white or blotches are visible on the surface.
The mold is not cold enough.
Too warm molds can cause chocolate to melt and become difficult to remove. It can be caused by poorly prepared molds or heat from your hand when working with chocolate molds.
The chocolate has not been hardened properly.
Chocolate hardens perfectly only with time and certain techniques. You will find it difficult to remove the chocolate from the mold if the chocolate is not completely set. The wrong way to harden the chocolate can also lead to blooming.
The chocolate wasn’t tempering properly.
Working with chocolate requires that you temper it. A proper tempering process will make the chocolate shrink or contract as it hardens.
It is also very helpful in the molding process, as the chocolate shrinks and becomes easier to remove. You may not have properly tempered your chocolate if it sticks to the mold.
Use a suitable mold.
Embassy Chocolate’s chocolatiers recommend using polycarbonate molds. Why? This type of product is durable, helps to produce shiny chocolate, and lasts a long time. The mold also contracts slower than the chocolate, making it easier to demolish the chocolate.
Silicone molds are another alternative. This material is quite stretchy. You need to be very careful when handling chocolate, particularly if you have to move filled molds. Similarly, the shine of chocolates molded in silicon molds is not as high as those molded in polycarbonate.
Clean the mold before use.
It’s best to clean the mold the day before you plan on using it. Then, let it dry. Next day, use a heat gun on both sides of your mold to ensure that it is completely dried. Finally, dry cotton balls should be used to wipe out every cavity of the mold.
Make sure the mold is cool.
Make sure that the molds are cool before filling them with chocolate. Place your mold in the freezer for a few moments if it is still warm.
When working with chocolate molds, it is important to avoid touching them too much so that your hands do not heat the molds.
HARDEN THE CHOCOLATE PROPERLY
Do not immediately store chocolate in the fridge after the molding process. Allow it to sit at room temperature (18-20 degrees Celsius) for a couple of minutes. Once the chocolate is completely dry and does not stain when touched, place the mold in the fridge (8-12 degrees Celsius) for 15-30 mins until it has hardened.
The Chocolate Tempter
Tempering is essential. Tempering your chocolate correctly ensures your chocolate is easy to remove from the mold and has a smooth and shiny surface. It also has a hard but smooth texture.
Read more about Which chocolate melts the fastest.
How to remove chocolate stuck in a mold without breaking it
Do not panic if your chocolate has already become stuck in the mold. You can use several methods to remove the chocolate from the mold. Here are some tips.
LET THE CHOCOLATE HARDEN COMPLETELY
If the chocolate is stuck to the mold, it could be that the chocolate hasn’t completely hardened. Try letting your chocolate sit in the refrigerator for a bit longer if it is stuck.
When using a mold made of polycarbonate, you should pay attention to its bottom. If the chocolate appears to be lifted out, this means that it is completely set. Place a baking sheet or flat plate on top of the mold after removing the chocolate from the fridge. Turn the mold over quickly, then tap it firmly and with control in order to remove the chocolate.
Tap the mold on a flat surface.
It is possible that some chocolate may not come off the mold when you first tap it. Tap the sides of your mold and then wipe it again in a single motion on a flat surface. Most likely, you will see some chocolate come out. Repeat this process until the entire chocolate mold is released.
