Chocolate mold skull, 2 pieces

Chocolate mold skull 2 pieces

With this handy chocolate mold made of sturdy polycarbonate, you have the wonderful opportunity to make two beautiful chocolate skulls easily at home. The key to any chocolate creation lies in its unique shape, and with this high-quality mold you can ensure that your skulls will be well received by everyone. You have the freedom to create your own chocolatey masterpieces with different decorations and fillings such as nuts, flowers, caramel or colors. The mold has room for two skulls, so with the help of this mold, you can be sure that your chocolate will be a treat both visually and tastefully. Impress your friends and family with your handmade chocolate creations. So, what are you waiting for? Grab this professional mold and make your Halloween dinner open-mouthed! 

Chocolate mold - application

For all molds used for pouring chocolate, preparation is extremely important. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain running or shine rinsing agent, as this would attack the molds. Then rinse off all residues with lukewarm water and dry the mold very well. From now on, you should not touch the mold, 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 only use high-quality, tempered couverture to make chocolate molds. Chocolate from the supermarket will not be liquid enough and will not produce the desired quality of the chocolates. For tempering, it is best to use a tempering device, but you can also make a water bath. Be careful not to let any water get into the chocolate. This would make it crumbly and lumpy.

Take your polished mold, the tempered couverture and a clean and dry brush. Brush each indentation of the mold with a little couverture. Now turn the mold upside down, if no more air bubbles are visible. Otherwise, these bubbles will be visible when the skulls are formed. Then fill the cavities with couverture. You can use a piping bag or a ladle or pour it directly from the pot. Both wells should be filled to the brim. Use a spatula to lightly tap the edge of the mold so that any air bubbles rise.

If you have a large tempering device, you can tip the couverture directly back. Otherwise, take out a clean baking paper and turn the praline mold over it. Use a spatula to tap the side of the praline mold until the praline walls are the right thickness. Now clean the surface of the mold with a metal horn. While the chocolate in the mold is placed in the refrigerator for 10 minutes to set, you can return the couverture from the baking paper to the bowl or tempering machine.

You can now refine the skulls with various delicious fillings. A noble orange ganache goes perfectly with a dark shell, a sweet caramel filling is suitable for milk couverture and light fruit fillings taste particularly good in a white mold. Here you can let your imagination run wild!

The fillings should cool before filling in to 3 mm below the rim. Leave at room temperature for half an hour so that a light skin forms. Then they can be sealed with the remaining couverture. Again, you can use a ladle, piping bag or the bowl. Depending on the method, clean the mold again with the metal horn. Place the sealed molds in the refrigerator for another 20 minutes.

To unmold, twist the mold a little, then quickly turn it onto a clean work surface. If both skulls do not come out immediately, you can lightly tap the mold on the table. If they still do not come out, place in the refrigerator again.

With a little practice, you can create beautiful shapes. For special effects, you can add a little colored cocoa butter to the mold before brushing. Become a home confectioner yourself and delight your loved ones with the creations!

Practical knowledge in our Praline courses

If you would like to learn more about the art of making chocolates, then you are welcome to attend one of our courses on the subject of chocolate. We will show you how to make the perfect shaped and cut chocolates, how to temper your couverture optimally and how to fill your chocolates deliciously. You will learn all this from trained confectioners who can also answer difficult questions. We would be very happy to welcome you at one of our courses!