Using silicone molds with modeling chocolate allows you to create detailed shapes for cake decorating and confections. A key part of this process involves properly filling the mold and ensuring no air bubbles are trapped, which can ruin the final appearance.
Filling the Mold
When working with modeling chocolate and silicone molds, the goal is to press the chocolate firmly into all the crevices of the mold.
- To fill the mold sufficiently for a solid piece, use a heaping tablespoon to fill the mold to the top for a thick piece of chocolate. Ensure the chocolate is pressed into the mold firmly, especially in intricate areas.
Checking for and Removing Bubbles
Once the mold is filled, trapped air bubbles can be an issue, particularly in detailed designs.
- To check for bubbles, hold up the mold so you can see the bottom, to check for any visible bubbles. Look closely at the underside to spot any air pockets trapped against the mold surface.
- To release trapped air, tap the mold on the counter or drop it gently onto the counter to get any air bubbles to release from the deeper parts of the design. This action helps vibrations move the air upwards and out of the chocolate before it sets.
Summary of Steps
Here's a quick overview of the filling and debubbling process based on the steps described:
| Action | Purpose | Method |
|---|---|---|
| Fill Mold | Create a solid piece of chocolate. | Use a heaping tablespoon to fill to the top. |
| Check for Bubbles | Identify trapped air pockets. | Hold up the mold to see the bottom. |
| Remove Bubbles | Release air from the design. | Tap or gently drop the mold on a counter. |
By carefully filling your silicone molds and taking steps to remove air bubbles, you help ensure your modeling chocolate pieces come out with clean lines and fine details.
