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You ever look at a chocolate and wonder, "How can its surface be so glossy?" Or even better, "It looks too pretty for me to just eat it." Of course, you take a bite and almost instantly, the chocolate melts in your mouth. The rich, velvety texture pleases your tongue and heart at once. What if we told you that you could create chocolates just like this in your kitchen?
The secret? Chocolate molds.
So whether you are a home baker experimenting with your treats or an aspiring chocolatier looking to perfect your craft, using the right mold can turn your chocolates from simple to stunning. But hey, it is more than just choosing a fun shape.
This blog breaks down chocolate molds to the T. We are going to tell you about:
Types of chocolate molds
Fun shapes to try
How to prepare your chocolate
Filling and demolding chocolate molds
Tips for perfect chocolate release
Most people only know and have used Silicone chocolate molds. That's because it is flexible and light to work with. Plus, it is easily available without breaking the bank. Silicone molds are much cheaper than other types of chocolate molds. Plus, they are easy to clean and dishwasher-friendly. And depending on the grade of silicone used in making it, you can use the mold for about 2 to 3 years.
However, they have a downside too.
The chocolate finishing is good but may not be as glossy as you would like it to be
They are prone to tearing after excessive use
Since they're quite flexible, they need to be supported underneath for stability and to avoid spillages
To avoid all of these troubles, there are other kinds of chocolate molds.
Despite being costlier, polycarbonate chocolate molds are the top choice for chocolatiers. Since the interior of the mold can be polished effectively, these molds create chocolates with an extremely good glossy finish. Is there anything else that makes them so good besides the finish they give? Yes.
The heat of the chocolate disperses evenly for a uniform setting when the mold is cooled
You can monitor the chocolate as it cools
It makes troubleshooting easier if the need arises
However, these molds come with their own set of challenges. For instance, they scratch easily, affecting the chocolate's finishing. Hence, you need to be more careful. Moreover, if not adequately polished, removing the chocolate can be challenging. Worse? If it drops, consider it gone.
A spinning or 3D chocolate mold is a two-half mold. You fill these halves with tempered chocolate until the interior is evenly coated and the excess is poured away, allowing the shells to set. The chocolate is then left to harden. Once the shells are hardened, they are removed from the mold. The edge of each shell is then gently heated to cement the two together. That's for use at home.
Commercial applications use a spinning machine. This helps rotate the mold with chocolate inside it until it sets into a uniform layer. While you can create 3-D designs with these molds, custom designs can be fairly expensive. Additionally, using these molds requires a fair amount of skill.
If you want to create a hyper-personalized set of chocolates that feature an image on top, then these magnetic or transfer molds are the go-to choice. They transfer a colored image using a transfer sheet to the top of the chocolate.
Typically, a magnetic mold is a polycarbonate mold with openings on both sides and a set of magnets. So how do you use it? Here's how!
Lay the transfer sheet on the base of the mold
The image to be transferred should be placed facing up. The designs are created with colored cocoa for easy transfer.
A base plate, made from stainless steel, is attached to the base of the mold and held in place with magnets.
Once in place, fill the mold with chocolate.
As the chocolate sets, the image will transfer.
The only challenges we see here are that it is complicated to clean, can only be used with a transfer sheet, and is a fiddly technique for beginners. So, we will reserve this one for professional chocolatiers.
Two things are of prime importance when it comes to chocolates — melting and tempering. Here's how to get it right.
Chop the chocolate into small uniform pieces for even melting. Moreover, you need to melt it on gentle heat and keep stirring it, whether you are melting it in a microwave, double-boiler or chocolate melter. Last, avoid burning and seizing at all costs.
If you want to achieve a glossy finish and proper texture in your chocolates, you must focus on tempering them. Basically, you need to heat the chocolate and let it gradually cool down, followed by reheating it to specific temperatures. This is done to improve the shelf life of the chocolate and prevent dullness.
You obviously cannot pour chocolate directly into the chocolate molds. To ensure proper filling of the chocolate molds, use:
Spoon
Piping bag
Offset spatula
Tap the molds on the countertop to remove air bubbles and ensure equal leveling of chocolates.
To de-mold the chocolates properly:
Invert the molds and gently flex or tap it
Avoid twisting or bending the mold if you are using a stiff mold
We are not done yet. Here is some expert advice on all things chocolate molds for you:
Always keep the mold dry and clean before filling it with chocolate
Consider coating the mold with a thin layer of oil or non-stick spray for easy chocolate demolding
Store your chocolates in an airtight vessel
Keep the chocolates away from direct sunlight
Make sure all the utensils are clean and dry before using them. Moreover, do not overheat the chocolate. This will lead to seizing, thickening and grainy-like chocolate texture upon contacting moisture.
If you see white streaks on the chocolate, it is due to temperature fluctuations. Gently warm the chocolate with a hair dryer or heat gun to re-melt the cocoa butter and restore the smooth surface.
Your choice of chocolate mold will ultimately depend on the type of chocolates you want to make. If you choose to go ahead with silicone chocolate molds, focus on the grade of the silicone used to create the mold. Only use food-grade silicone molds to ensure safety.
Besides this, follow all proper steps for melting and tempering the chocolate for a smooth finish and shine. Keep your molds and chocolates away from moisture and water. And yes, don't forget to add some flavors and colors to your chocolates to make them more exciting and delicious. For premium cocoa and chocolate-making supplies, visit us at B A Barry Group today!
Happy Chocolat-ing!
