Chocolate mold coffee bean

Chocolate mold coffee bean

If you want to pour your own chocolate coffee beans, this mold is the perfect helper. With dark chocolate, you create 130 small coffee beans in one go, which you can then use as decoration for desserts, cakes or chocolates. Such a bean looks particularly noble on a mocha cut praline, for example.

Chocolate mold - application

Preparation

For all molds used to pour chocolate molds, preparation is extremely important. 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. From now on, do not touch the mold recesses, otherwise fingerprints will be visible on the chocolate later. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief.

You should use only high quality tempered couverture to make chocolate molds. Chocolate from the supermarket does not become liquid enough and does not otherwise produce the desired quality. To Temper it is best to use a Temperature control unit, However, you can also make a water bath. Be careful that in no case water gets into the chocolate. This would make it crumbly and lumpy.

Pouring

Ingredients such as hazelnuts, almonds, cocoa nibs or freeze-dried fruit can now be sprinkled into the mold as desired. Then fill in the melted couverture. To do this, you can use just one color of couverture or pour half with light couverture and half with dark couverture. Then use a metal horn or an angled spatula to spread the chocolate evenly into the cavities and smooth off the excess. To get rid of any air pockets, tap the mold lightly on the table.

Thus, the small coffee beans are placed in the refrigerator for a few minutes. Finally, the beans are molded. To do this, bend the mold slightly and then quickly turn it onto a clean surface. This way, the little beans come off quite easily. The chocolate molds can then be used individually or heaped to suitably decorate creams, cakes, desserts or chocolates. Well sealed and protected from heat and sun, you can also store them for some time until further use.