Chocolate bar set

Chocolate bar mold

Pour delicious chocolate bars with a pretty mold. With this high-quality chocolate bar mold set and a little couverture can be poured 10 delicious chocolate bars, which can also be refined with a delicate praline filling if desired.

With this tritan mold, you can create delicious chocolate bars with a delicately melting filling. Delicious hazelnut or gianduja fillings taste particularly good. Add freeze-dried fruit or whole nuts for an even better flavor.

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 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

Take a larger brush to hand. Brush the entire 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 shells. 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 have been 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 get rid of any air pockets, tap the surface with the 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. 

The second option is to make the filling. Take the silicone mold, fill it with a filling of your choice, for example our delicious Caramel filling. Then place the mold in the freezer for at least 8 hours or overnight.

The next day, use a larger silicone brush. Brush the Tritan mold with a thin layer of tempered couverture. Then run a metal horn over the chocolate mold to remove the excess couverture.
Now you can fill the mold completely with tempered couverture. Tap with the Chocolate hammer or the back of a spatula against the Tritan mold several times 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 praline.
Once the chocolate is completely out, run the spatula along the bottom of the mold once to remove the excess couverture. Finally, clean again with a metal horn and then put the mold in the refrigerator for about 5 minutes.
Take the bar mold out of the refrigerator and the silicone bar mold out of the freezer. Remove the frozen caramel filling from the mold. Place the caramel bars in the chocolate mold. Now you can fill a piping bag with tempered chocolate, cut off a medium-sized piece of the tip and pour the chocolate onto the caramel filling. Tap the mold lightly on the bottom so that everything is evenly distributed and then brush off the excess couverture with the help of a metal horn.
Now you can decorate your chocolate bars and put them in the fridge for about 20 minutes. After the cooling process, you can topple the bar mold. The bar has contracted due to the cold of the refrigerator, so the candy bar should now just tumble out of the mold. If the bars do not want to come out of the mold, you should put the bars in the refrigerator again for 5-10 minutes. Note that errors during tempering can also prevent the chocolate from coming out of the mold. 

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.

Fillings should cool before filling to 2-3 mm below the edge of the chocolate shell. Leave filled for half an hour at room temperature so that a light skin forms. Then the bars can be sealed 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!