Silicone Molds that have a lot of detail or undercuts, are very shallow or very deep will not be suitable for chocolate molding. These are the molds I use almost exclusively, food-grade polycarbonate. Freeze 5-10 minutes. 5. You can easily change the amount of chocolate you use, depending on how much you want to make. Learn how to use fun and accessible chocolate molds to take your cake designs to the next level of awesome! We'll cover three methods: the quick and easy way -- melting your chocolate in the microwave, tempering your chocolate over a double boiler and placing it into molds or cookie cutters, and melting it just to create artsy garnishes. Hot Chocolate Bomb Molds are silicone sphere molds that help you make the famous TikTok Hot Chocolate Bombs that turn into the perfect cup of hot chocolate. When what I'm going to do is, I'm going to let this chill so the chocolate I put in gets nice and firm. Pliable, smooth-textured silicone molds work especially well for chocolate because they are durable, reusable and they create a flawless surface. The molds should never be washed. Use a plastic or metal scraper to remove any excess chocolate from the top of the mould. I’m going to feature a few upcoming recipes with customized chocolates, so before I post those, I thought it would be helpful to devote a whole post explaining how I make the molds. The first step in creating cakes with chocolate flowers is mastering melting chocolate for molds. They should be clean and dry before using silicone molds for chocolate. The primary reasons that chocolate sticks to candy molds are moisture, molds that are not completely clean, or molds that are too warm. I find no difference in the shine … Polycarbonate Molds. Wipe edges clean so you don't have any chocolate around the outside edges. The process is the same as listed above for making white chocolate bombs EXCEPT I heat for a much smaller amount of time because the white chocolate melts very very quickly and is easy to over-heat. Silicone molds are very easy to use and this ease of use comes with equally pretty results too. If you scorch chocolate, you’ll have no choice but to throw it out and start afresh. For those selling chocolates, this means that every product you make with a certain mold will use the exact same amount of chocolate every time for every unit. Silikomart has introduced silicone chocolate molds to make light work of your chocolate truffle making endeavors. The molds are made of durable FDA approved plastic and have a beautiful smooth finish and a flat surface. Oct 20, 2019 - Molded chocolates add an elegant touch to the sweets tray. Three Dimensional molds like the classic chocolate bunny are made using 3D molds. Make sure that every hook and corner of the mold has been covered with oil, for which you can use a small tooth brush or pastry brush. The number of cookie cutters your chocolate will fill will depend on their sizes. Cake with chocolate flowers via Craftsy instructor Erin Gardner. The industry standard for professional chocolatiers and pastry chefs, they are made of a hard, durable plastic in many shapes and sizes. Chocolates can be flaked off with a soft cloth. You can also find them in 3-D magnetic molds (some designed for use with chocolate transfer paper). Refrigerate for approximately 20 to 30 minutes. Don’t allow it to reach more than 110°C otherwise it will scorch or separate. Chocolate shapes are fun to make, look great, and are delicious. Store your freshly made chocolate that you made in your silicone mold at room temperature. Refrigerate the molds to firm up the ganache, for about 30 to 45 minutes. Soap residue can mare the taste of the chocolate if not removed. Chocolate for Molding Couverture is high-quality chocolate. Melt the chocolate in 30 second intervals and mix with a spoon until you have a smooth mixture. Once filled or coated, gently tap the mould on to your surface to release any trapped air bubbles. Not only do you get professional-looking results on your cakes, you get to achieve them pretty quickly too. Now I enjoy collecting chocolate making tools and other items related to chocolate history and chocolate making. So, if you are into cake decorating, investing in silicone molds is actually very worth it. You can keep the cocoa butter melted in the electric skillet, but you don’t want it to get hotter than 91 degrees Fahrenheit. Half fill your mold with chocolate, tap it a few times against the counter to get rid of trapped air and to get the chocolate into any detail, then fill the rest of the way and tap again. When you purchase a hot cocoa bomb mold, it comes with 6-8 cavities depending on which size of mold you buy. You simply fill the cavities in the mold with chocolate, dump out the excess chocolate, scrape the excess chocolate off the mold, and allow the chocolate to harden. All 3D molds consist of two separate sculpted pieces that form the two halves of the design. Candy makers of yesteryear used coated-tin chocolate molds to create whimsical chocolate shapes. Learn how to use chocolate molds in 3 different ways. Chocolate naturally has quite a bit of fat in its makeup. This is my absolute favorite mold to use to make chocolate bombs. Fat Daddio’s magnetic chocolate molds are made from polycarbonate material that allows you to see through the mold. Antique chocolate molds (or moulds) from the 19th- and early-20th-century are quite collectible. Dark chocolate couverture contains cocoa liquor, sugar, cocoa butter, and vanilla. If you do decide to use pure white chocolate, there is another alternative to coloring the actual white chocolate. Tap the molds on the counter to release any air bubbles. Add color and dimension to your molded chocolate candies by painting the molds before you fill them. Holding the mould at an angle, gently pour the tempered melted chocolate into the moulds as desired. If the chocolate has retracted from the mold you can move to … I've molded in expensive Euro molds, old fashioned tin plated molds, cheap china-town plastic molds, 2ltr pop bottles, even in balloons, and they all release well. Some people use plastic molds to let it cool properly. Magnetic transfer molds hold colored cocoa butter transfer sheets in place with the help of strong magnets and a stainless steel metal backing. Because this is the case, it is not necessary to grease chocolate molds when making candy, as you do with pans when baking cakes or cookies. Once set, spoon or pipe the ganache into your molds, filling each cavity 3/4 full. By karen hatfield fine cooking issue 114. Pour chocolate into each mold up to … On the one hand, it sounds easy: simply melt, and pour into molds.