Chocolate bar set Trigon

Chocolate bar mold

Pour delicious chocolate bars with a pretty mold. With this high-quality Tritan and silicone mold can be poured 8 delicious chocolate bars even with fruit jelly, which can also be refined with a delicate praline filling if desired. Among other things, delicious hazelnut or gianduja fillings taste particularly good. With freeze-dried fruits or whole nuts, you ensure an even better flavor and an exciting experience in the mouth.

Chocolate coating tempering

Before you can use the mold, you need to prepare a very important component: the delicious chocolate coating. It is not enough to simply melt the drops. The chocolate coating must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket. When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. Depending on the couverture, the temperatures vary. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to the help.

Chocolate bar molds and how to use them

Preparation is necessary for all molds used for pouring chocolate molds. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain lye or rinse aid, as this would attack the molds. Then rinse off all residues with lukewarm water and dry the mold very well. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because a mold that is too hot or too cold can interrupt the tempering process.

Making the chocolate bars with jelly topping

For the jelly topping you need the following ingredients
:150 g Raspberry puree
50 g water (part 1
)25 g granulated sugar (part 1)

4 g Pectin

225 g granulated sugar (part 2
)90 g Glucose

4 g water (part 2)

4 g Citric acid

Put fruit puree together with water (1) in a pan.

In a small bowl mix sugar (1) with the pectin

Put sugar (2) in another bowl and make a small hollow in the center

Put the glucose in the well so that it does not stick to the edge

Mix water (2) with citric acid in a glass. Here it is really important that you use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

Boil the water together with the fruit puree and the pectin-sugar mixture.

Once the mixture begins to boil, continue to simmer for about 1 minute.

Now add the glucose and the remaining sugar to the mixture.

Boil the mixture to 106 °C using a sugar thermometer and then remove it from the heat immediately.

Finally, add the dissolved citric acid and stir the jelly briefly.

Pour the mixture into the jelly silicone mold as quickly as possible using a funnel.

Allow the jelly bars to cool for at least 6 hours. Preferably overnight.

Once the jellies have cooled, you can remove them from the molds and roll them in granulated sugar. This will prevent them from sticking together.

Completion of the chocolate bar

Take a larger brush to hand. Brush the entire tritan mold with couverture. Turn the mold over and over again. No more air bubbles should be visible, otherwise they would be visible as holes in the finished bowl. Then fill all the cavities with couverture. For this you can use a Piping bag or a Sauce spoon to help you. Once all the cavities are filled to the brim, you can scrape off the remaining chocolate on the surface with a metal horn and return it to the tempering unit. In order to avoid any air pockets, tap the surface with the metal horn. Chocolate hammer to the side of the mold.

If the chocolate bars are placed in the refrigerator like this, you get delicious bars made from pure couverture. Before refrigeration, you can also add other ingredients such as nuts, freeze-dried fruits, dried flowers or crunchy ingredients. 

Then place the mold in the freezer for at least 8 hours or overnight.

The bar has contracted due to the cold of the refrigerator, which is why the chocolate bar should now simply tumble out of the mold. If the bars do not want to come out of the mold, you should put the bars again for 5-10 minutes in the refrigerator. Note that mistakes during the tempering process can also prevent the chocolate from coming out of the mold. Now you can use some chocolate coating and a Cornet or spoon the jelly bars onto the chocolate bars. Ready are your great chocolate bars with jelly topping.

Filling, closing and finishing

You can refine the bars with various delicious fillings. A noble orange ganache goes perfectly with a dark praline shell, a nut cream is suitable for milk couverture and light fruit fillings taste particularly good in a white praline.

The fillings should cool before filling to 2-3 mm below the edge of the chocolate shell. You can leave the filled chocolate shells at room temperature for half an hour so that a light skin can form. Then you can seal the bars with the remaining couverture. Again, you can use a ladle or piping bag. With the piping bag, simply fill the couverture to the brim and then gently shake the mold or tap it on the work surface so that the chocolate is well distributed and the bars seal securely. For the other methods, clean the mold again with the metal horn. Now you may decorate the bars further. A few pearls, a few dried flower petals, nuts or a noble Chocolate tattoo complete your chocolate bars. Place the sealed bars in the refrigerator for another 20 minutes.

Finally, you can free the bars from the mold. To do this, invert the Tritan mold on a clean surface. The bars should fall out of the mold all by themselves. A little knock on the work surface helps in most cases as well. If, despite this, the bars do not fall out of the mold, put them back in the refrigerator for another 5 minutes. Be careful that the bars do not damage each other. 

If you want to make a homemade Snickers bar with pretty airbrushed embellishments, be sure to check out our yummy Snickers recipe try it out! Have fun trying it out!