- 1 How do you get chocolate out of plastic molds without breaking them?
- 2 Do you need to spray plastic chocolate molds?
- 3 Why is my chocolate sticking to the mold?
- 4 How do you temper chocolate quickly?
- 5 What size mold is used for chocolate bombs?
- 6 Can I use normal chocolate for molds?
- 7 Do you put chocolate molds in the fridge or freezer?
- 8 What kind of chocolate do you use for molds?
- 9 How do you make chocolate in silicone molds?
- 10 How do you clean polycarbonate chocolate molds?
- 11 How do you keep chocolate from sticking?
- 12 How do you temper chocolate in the microwave?
How do you get chocolate out of plastic molds without breaking them?
Pry the Chocolate Out Carefully Some people have had success using thin tools such as butter knives to gently pry the chocolates out of the molds. You could try wedging some type of thin tool underneath the chocolate on both sides and then slowly lift the chocolate out.
Do you need to spray plastic chocolate molds?
Do you spray chocolate molds? No need to spray or coat chocolate molds with any type of oil. As long as you used the proper molding chocolate and let it completely set in the refrigerator, your chocolate will easily release on its own.
Why is my chocolate sticking to the mold?
The primary reasons that chocolate sticks to candy molds are moisture, molds that are not completely clean, or molds that are too warm. Chocolate candies must be completely hard in order to cleanly pop out of their molds.
How do you temper chocolate quickly?
How to temper chocolate in the microwave
- Place 12 oz of semi-sweet chocolate into your plastic or silicone bowl and microwave for 30 seconds on high, then stir.
- Microwave one more time for 30 seconds, then 15 seconds, then 10 seconds.
- Always check your thermometer to make sure your temperature is not going above 90ºF.
What size mold is used for chocolate bombs?
The best silicone molds for hot chocolate bombs should be no more than 3″ in diameter —that’s the size of the average mug. (If you get one that is too big, it won’t fit… which is the whole point of these wonderful treats!). The best size is about 2.25″ wide, in our opinion.
Can I use normal chocolate for molds?
You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty. If you’re making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
Do you put chocolate molds in the fridge or freezer?
Set your mold or baking sheet in the freezer, making sure it’s level. Your candy will be ready to pop out in 5-10 minutes, depending on the size of the mold. Wipe off any excess moisture with a paper towel and enjoy! As with all fine chocolate, make sure to store leftovers in an airtight container in a cool, dry place.
What kind of chocolate do you use for molds?
Chocolate for Molding Couverture is high-quality chocolate. Dark chocolate couverture contains cocoa liquor, sugar, cocoa butter, and vanilla. This kind of chocolate tastes the best by far, but it is expensive and harder to work with because it requires tempering.
How do you make chocolate in silicone molds?
Place the silicone molds on a baking sheet or tray, and pour the melted chocolate into the molds. For smooth chocolates, the molds must be filled to the rim. You may need to smooth the chocolate into small details using the tip of a toothpick. Air bubbles can become trapped inside the poured chocolate.
How do you clean polycarbonate chocolate molds?
Cleaning Polycarbonate Moulds
- WASH in warm water using a slightly acidic or alkaline based detergent: Max.
- RINSE to remove any possible remains of detergent.
- DRY using a blow dryer to dispense heat at ~70°-80° C (158°-176° F).
- MOULD & DEMOULD several times after the cleaning process.
- STORE in an appropriate area.
How do you keep chocolate from sticking?
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily.
How do you temper chocolate in the microwave?
- Step 1: Break chocolate into small pieces; this enables the chocolate to melt more easily, with less chance of scorching.
- Step 2: Put 2⁄3 of the chocolate into the bowl and melt on 50% power for one-minute intervals, stirring in between each interval.
- Step 3: Remove from microwave and stir.