Chocolate hammer

Chocolate hammer

Surely you have noticed that now and then your chocolate does not come out of the mold perfectly. Sometimes a part is missing here, and now and then a hole can be seen in the finished chocolate. The chocolate hammer is perfect for the high-quality polycarbonate molds.

How to use the hammer correctly

The hammer can be used for different products, the application is the same for each product. With chocolate figures, it is especially important that the figure gets a nice, smooth surface. Take a larger brush. Use it to brush the entire mold with the couverture. Use the type of couverture that you want your product to have. For example, if you want to make a bunny, use white couverture for the eyes or ears and dark for the pupil. The type to pour is the couverture that your bunny will take later. In this case, that could be a milk chocolate coating. After brushing the milk couverture over a large area, no more air bubbles should be visible. Otherwise, these would be visible as holes in the finished mold. Use a metal horn to remove chocolate from the surface of the mold halves. Then place the mold halves on top of each other. The magnets or clamps will hold your mold together very well. Now you can fill the mold completely with couverture. It is best to use a ladle for this. Turn the mold over quickly and let the couverture flow back into the container, continue tapping the edge with the chocolate hammer and wait until the excess couverture has run out.
With chocolates, it is especially important to tap the air bubbles out of the mold. The beautiful, thin praline wall should not have any air bubbles. When you later pour the ganache into the hollow mold, the pralines must be well sealed. If there is a hole in the praline wall or the praline is not sealed properly, your praline might leak or shorten the shelf life. Brush a thin layer of tempered couverture onto the praline mold using a silicone brush. Then run a metal horn over the praline mold to remove the excess couverture. Now you can fill the mold completely with tempered couverture. Tap the polycarbonate mold several times with the chocolate mallet to release any air bubbles. Now turn the mold upside down and pour the chocolate back into your tempering machine. Again, don't forget to tap it, because we want a nice, thin wall of chocolates after all. Once the chocolate is completely out, run the spatula along the bottom of the mold to remove the excess couverture. Finally, clean again with a metal horn and then put the mold in the refrigerator for about 5 minutes. As soon as you have filled the ganache into the praline, you can hammer again with the chocolate hammer on the praline mold. So your ganache seeps nicely into the hollow body and you see how much space remains in the hollow body.

Chocolate hammer or chocolate hammer

The hammer is equipped with a TPE soft insert at the head end. This is very soft and perfect for the polycarbonate. Polycarbonate is a very dimensionally stable material. Therefore, under no circumstances should a firm hammer be used for the high-quality polycarbonate. The TPE does not leave any unwanted abrasion when hammering. Thus, the can be used without hesitation for food production. The extra-light aluminum housing with integrated handle protection sleeve allows the user to control and determine the impact force well. This means that materials that are sensitive to breakage can be processed. The high-quality, vibration-damping, ergonomically shaped wooden handle is double-painted in the grip area and thus insensitive to dirt. The hammer weighs only 200 grams and is 30 cm long.

Chocolate courses at miniSchoggi

We also offer courses on everything to do with chocolate and praline making, in which our expert course leaders will take you on a journey into the sweet world of chocolate. World of chocolate with you. Dive in together with us!