Chocolate mold bunny with stick

Chocolate mold bunny with stick

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

For all molds used to pour chocolate molds, preparation is extremely important. Rinse the mold with lukewarm water and a gentle dishwashing detergent. This must not contain lye or rinse aid, as this would corrode 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.

Make up the shapes

Making up the mold means decorating the chocolate mold with different types of chocolate (white, dark or milk chocolate) in different colors. If you want to learn exactly how to pour a chocolate figure, you will learn in this Video more about this. We recommend that you always start with the eyes, or rather the pupils, for a chocolate figure. These are usually filled with dark tempered couverture with the aid of a Cornet drawn into the mold. A cornet is a special paper made of glassine, which is rolled into a cornet and filled with liquid tempered couverture. This is like the colored pencil, which is needed when drawing, simply with chocolate. Larger areas can easily be decorated with the help of a brush. After you have made the pupils with dark couverture, you can think about what else should be decorated with dark chocolate. For a Samichlaus figure it might be the shoe, for an Easter bunny it might be the Easter basket.
If no dark chocolate coating is needed, you can now use the next chocolate color. We recommend as a second color always to fall back on white tempered couverture, so that you can now finish painting the eye, for example. And so the whole thing goes on until you have finished making up / decorating your chocolate figure.
To give the chocolate figure a special look, you can color the white tempered couverture with fat-soluble powder color and thus get any color, whether red, blue or green. With these colors, for example, a Santa Claus gets his red cap or the Easter Bunny gets an orange carrot. It is important that all materials are clean, dry and free of grease. Once the couverture has dried, apply the next layer. In this way, you work your way further and further inwards. During the make-up you can turn your form over from time to time. This way you can see how your final product will look like. Make sure that each layer dries well. 

Pouring and finishing the mold

Once you are satisfied with all the colored details, let the whole thing set again for a short time. Then you take a larger brush to hand. Use it to brush the entire shape with the couverture. Use the type of couverture that you want your product to have. For example, if you want to make a rabbit, 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 couverture. 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 will hold your mold together very well. Now you can fill the mold completely with couverture. It is best to use a ladle. Use the chocolate hammer or the handle of a spatula to tap the edge of the mold so that any air bubbles rise.

Quickly turn the mold over 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. If you notice that the resulting wall is a little too thin, simply repeat the filling and emptying process. Then, using the metal horn or a spatula, scrape off the lowest drops and place the mold in the refrigerator for 5 - 10 minutes.

Meanwhile, you can prepare the bottom of the mold. Spread a little couverture on a clean baking paper with a spatula. Now press the cooled mold well into it. Put the mold and the baking paper together in the refrigerator for another 5-10 minutes. Then take the mold out of the refrigerator and remove the clamps. Place the figure in the refrigerator for the last time. By removing the clamps, the chocolate has room to release from the mold. In total, your mold should be in the refrigerator for about 30 minutes, or until the figure has separated from the mold. Now, break off the excess base by moving it back and forth and unmold the figure. To do this, carefully insert a spatula into the gap between the mold halves and gently move the spatula. Be careful, the molds loosen quickly and the figure should not fall off immediately or be damaged by the spatula. The chocolate figurine can now be wrapped elegantly.

Use of polycarbonate

Polycarbonate is not a simple plastic or hard plastic. Unlike most plastics can withstand very high temperatures. Polycarbonate is very transparent, is very strong and incredibly robust. It is considered to be almost unbreakable and scratch resistant, which is why it is often used instead of glass. You can therefore find the thermoplastic polymer in the production of eyeglass lenses, car headlights and in the construction industry. Since it is also lighter than glass, this is a welcome alternative. These properties do not necessarily make the material cheap, and polycarbonate is therefore only used when it is really necessary. For the confectionery sector, it means that perfect chocolates, chocolate bars or other chocolate products can be made in the mold. Unlike silicone, polycarbonate gives chocolate its shine after polishing. Because the chocolate mold is dimensionally stable, the chocolate can contract as it cools, allowing it to easily release from the mold. Silicone, on the other hand, is known for preferring to conform to the masses. This is not desirable in confectionery. Therefore, we recommend that you avoid silicone molds for chocolate products and use high-quality polycarbonate.

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. Whether a tempering, pouring, or praline course, at miniSchoggi we will certainly meet your taste. As a great experience for the whole family or for the production of extraordinary gifts, our figure casting courses are perfect. At miniSchoggi you will learn how to polish polycarbonate molds correctly, how to make them sweet and how to pour them out in a nice thin layer. In this way, young and old can create colorful and elegant chocolate figures. Children as young as 8 can participate and make a very special Easter bunny or Santa Claus. An experience for young and old.