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How do you set chocolate in Moulds?

Published in Chocolate Molding 3 mins read

To set chocolate in moulds, you need to follow a few simple steps that are detailed below:

Steps for Setting Chocolate in Moulds

Here’s a step-by-step guide to effectively set chocolate in moulds, based on the provided reference:

  1. Select your mould: Begin by purchasing a silicone baking mould of your choice.
  2. Prepare the mould (optional): If desired, you can paint the surface of the mould with confectionary coating.
  3. Fill the mould: Pipe melted chocolate into the mould, ensuring it fills all the spaces evenly.
  4. Chill the mould: Place the filled mould in the freezer for 5 to 10 minutes. This helps the chocolate set quickly and maintain its shape.
  5. Remove the chocolate: Once the chocolate is set, gently peel back the silicone mould to remove the hardened chocolate pieces.

Detailed Breakdown

Here's a more detailed breakdown of each step, including some tips and tricks:

  • Mould Selection:

    • Silicone moulds are preferred because they are flexible, making it easier to remove the chocolate without breaking it.
    • Choose a mould with the desired shape and size for your chocolates.

  • Confectionary Coating (Optional):

    • Applying a thin layer of confectionary coating (sometimes called candy melts) before adding chocolate can add a decorative touch or extra shine to your final product.
    • Make sure the coating is fully set before adding the melted chocolate.

  • Filling the Mould:

    • Use a piping bag or a spoon to carefully fill the mould with melted chocolate. Avoid overfilling to prevent a messy removal process.
    • Tap the mould gently on the counter to release air bubbles trapped in the chocolate.

  • Freezing Time:

    • The exact freezing time will vary depending on the thickness of the chocolate and your freezer's temperature.
    • Don’t over-freeze, or the chocolate can become brittle or develop condensation on its surface.

  • Removing Chocolate:

    • Patience is key! Start by gently peeling back the silicone edges to release the chocolate. Avoid forcing or pulling.
    • If some chocolate pieces are difficult to remove, you can put the mold back in the freezer for a minute and try again.

By following these steps, you can consistently create well-formed chocolates.

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