How to make moulded chocolates?
How to make moulded chocolates?
how to make moulded chocolates? Our technical advisor, Enric Monzonis, shows step by step how to get a perfect result when making moulded chocolates.
How to make moulded chocolates?
How do you do it?
tools
- Thermometer
- Polycarbonate mould
- Scrapper
- Baking paper
- Stainless steel frame
step by step
- Clean each of the moulds with paper towel.
- Pre-heat the moulds. Perfect surface temperature for a perfect result is 23ºC.
- Work with a perfectly crystallized couverture.
- Fill completely the mould with perfectly crystallized couverture and remove excess of couverture.
- Tap the mould firmly to remove any air bubbles from the chocolate.
- Turn the mould back and hold it to pull off the excess of chocolate.
- Tap one more time the mould and let it over the stainless steel frame.
- Scrape the surface from the top and sides of the mould, removing the excess of slightly crystallized couverture.
- We recommend to keep the moulded chocolates at a room temperature of around 20ºC while they wait to be filled in.
How to make moulded chocolates
how to make moulded chocolates? Our technical advisor, Enric Monzonis, shows step by step how to get a perfect result when making moulded chocolates.
What is moulding the chocolate shell
To Mould the chocolate shell is coating with chocolate the inner part of the mould that will be filled.
Possible problems and troubleshooting
The appearance of bubble airs and the creation of a too thick layer of chocolate can be the most commun issues when moulding the chocolate shell. Discover our technical advisor’s tips to avoid these issues.
Other key points to have in mind
Perfect pre-crystallization of chocolate and room temperature are also key for an optimal final result.
