Chocolate molds are used to give beautiful shapes to chocolate pieces. You have limitless options for party favors, birthday or festive treats or gifts using different designs of chocolate molds. Many people use chocolate molds to prepare their chocolates at home. They get molds shaped in various designs to impress their kids. There are different types of molds available on the market as per cartoon characters, famous toys, seasons, festivals and shapes. Here is a detailed guide on how to use a mold.
How To Use Chocolate Molds?
Melting The Chocolate
You need to have one or two chocolate molds to get started. Merckens Candy Coatings is popular chocolate for melting purposes. These are not only rich and creamy, but they also melt easily. Once the chocolates have melted, it is time to use a chocolate mold. You do not need any tempering with these. You can find dark, milk and rich chocolate in this brand. You also get them in various colors. Put some chocolate pieces into a disposable pastry bag and then microwave for 20 to 30 seconds. Next, open the door and move the candy inside the bag to ensure uniform melting. Once the chocolate has melted, sniff off the end of the piping bag to create a small opening for the chocolate to flow easily into the mold.
Filling Chocolate Molds
Now fill the chocolate mold cavities with melted chocolate from the piping bag. Do not overfill, but fill up to the brim. The chocolate should not come out of the edges, else this will spoil the shape. While filling the cavities, gently tap down the mold to let the chocolate settle easily and let the air bubbles escape. Next, refrigerate the filled chocolate mold. It should set in 10 to 20 minutes. If you are filling smaller molds, it might set in lesser time.
Releasing The Chocolates From The Mold
The bottom of the chocolate mold should be white and cloudy. It means that the chocolate has pulled away from the mold and hardened. At this stage, it is ready for release. Now carefully flip the mold over on a tray or paper and give it a gentle tap from behind to release the chocolates. Try freezing your chocolate for an extra 5 minutes if it does not release easily. The extra cold temperature will make them come out of the mold easily. If your chocolates have a dull finish or a white streaking, it denotes that they need to be left in the fridge for a little longer.
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