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Tips to Making Chocolate with Chocolate Moulds

Posted by bakingequipments on March 16th, 2017

Tips to Making Chocolate with Chocolate Moulds

Chocolate making can be fun and easy when you have the chocolate moulds at home. Let’s check out some tips to make lip smacking, mouth watering chocolates with moulds:

  1. Always use good quality moulds that are precise in cut and shape to make your chocolates look good. If you are unsure about chocolate mould suppliers, you can find ample chocolate moulds online.
  2. Ensure that the moulds are clean, dust free and without scratches.
  3. The moulds should be brought to room temperature before pouring in the chocolates into the mould.
  4. Add a teaspoon of canola oil at the time of melting the chocolate. This will help give a glossy shine and finish to the chocolate.
  5. Adding colors or extracts to the chocolates while setting them in the mould will make your chocolate a bit harder. So, avoid adding extracts to the mould.
  6. Hold the mould at an angle and pour the melted chocolate into the mould gently.
  7. You may fill the moulds using one of these equipments such as the silicone pastry bag, squeeze bottle, spoon, ladle, funnel made of parchment triangle, disposable polypropylene bag and more…
  8. When filling the moulds, never fill it up to the brim. Leave some space, so that your chocolate does have edges. If you have overfilled the mould, then make sure to shave off the edges to give your chocolate a better shape.
  9. After filling the mould, tap the mould gently. This will set it evenly and also it will leave no space for air bubbles.
  10. For those who love to experiment with chocolates and want to mix two different varieties of chocolates, make sure that the first layer of the chocolate is completely set, before adding the next one. You may put the filled moulds in the freezer to speed up the chocolate setting process.
  11. If you are making center filled chocolates, then coat the mould cavity with chocolate properly. This can be done by filling the mould cavity bottom with chocolate and turning it over a bigger bowl, so that all the chocolate falls back into the bowl after coating the mould cavity.

Never leave chocolates in the refrigerator for too long…The chocolates will get harder and may even begin to sweat when brought to room temperature. Once you’ve tried and tested your chocolate making skills, you can experiment to add more variations and varieties in your chocolates.

One of the most important things to be remembered when making chocolates is the quality of moulds. Low quality mould or ill shaped moulds will not only mar the shape of your chocolates, but will also not set properly. Similarly, scratched moulds also will spoil the appearance of your chocolates. Likewise, it is important that all the other accessories and tools you use for chocolate making are of the best quality. So, always buy chocolate mould sets from a reputed source online and make every day a special day with delicious, mouthwatering chocolates.

Also See: Mould Cavity, Room Temperature, Mould Gently, Youve Tried, Moulds, Mould, Chocolates

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