Schokoladenform Goldbarren, 4 Stück

Chocolate mold Gold Bar, 4 pieces – homemade chocolate gold bars just like from a confectioner

Cast gold like a pro: With the Chocolate mold Gold Bar made from high-quality Polycarbonate, you create four impressive chocolate gold bars measuring 12 x 5.5 cm, 3.6 cm high in a single pass. The sturdy Polycarbonate ensures a professional high gloss and clean demolding after cooling. Packaged as a homemade gift, these gold bars are an absolute eye-catcher for any occasion.

Why Polycarbonate and not silicone?

Polycarbonate is no ordinary plastic. It is extremely transparent, incredibly robust, scratch-resistant and considered virtually unbreakable. In the confectionery world it makes all the difference: Polycarbonate gives the chocolate its full shine after polishing. Thanks to its dimensionally stable construction, the chocolate can contract during cooling and then releases itself effortlessly from the mold. Silicone, on the other hand, adapts to the dimensions and is therefore not recommended for pralines and chocolate products. With Polycarbonate you achieve a professional result every time.

Preparing the gold bar mold and casting chocolate

Preparing the mold is crucial to the result. Wash the mold with lukewarm water and a gentle dish soap without Lye and without rinse aid, rinse off all residues thoroughly, and dry the mold very carefully. From this point on, do not touch the mold directly with your fingers so that no fingerprints are visible on the finished chocolate. Polish the cavities with a lint-free cotton pad or a very fine tissue so that the couverture can develop its full shine later on. Make sure the mold is at room temperature.

For perfect gold bars, use only high-quality, tempered couverture. Supermarket chocolate will not be fluid enough and will not deliver the desired quality. No water must get into the couverture, otherwise it will become crumbly and lumpy. Fill the cavities with tempered couverture right to the rim, tap a Spatula lightly against the side of the mold so that air bubbles rise to the surface, and scrape the surface clean with a metal horn.

Cast gold bars solid or fill them as pralines

The gold bar mold offers two options: cast solid for a weighty, full chocolate experience, or fill as pralines with a Ganache filling of your choice. For filled gold bars, first brush the mold with tempered couverture, turn it upside down and tap out the excess couverture, scrape the surface clean with the metal horn, and leave to set in the fridge for 10 minutes. Then fill in the filling to 3 mm below the rim, leave to rest at room temperature for 30 minutes, and seal with couverture. Harden in the fridge for 20 minutes and then demold.

Gold look with Cocoa butter color

For a truly golden shine, you can brush the cavities with gold Cocoa butter color before filling. This gives every gold bar a radiant, metallic gold tone that perfectly highlights the chocolate motif. Alternatively, brush the finished gold bars after demolding with edible gold powder or liquid gold color.

Tempering couverture correctly

Correctly tempered couverture is essential for professional results. During tempering, the couverture goes through three stages: melting, cooling, and reheating. The exact temperatures vary depending on the type of couverture. A Chocolate thermometer and a heat gun for chocolate help to keep the temperatures precisely on track.

Four glossy gold bars, one pass, endless gifting possibilities: the Chocolate mold Gold Bar turns every homemade chocolate into a golden highlight!