Chocolate bar casting mold Canyon

Chocolate bar casting mold Canyon - Use and property

The essence of any chocolate bar is the high quality mold. With this professional chocolate bar mold made of high quality polycarbonate can easily make your own chocolate bar. The stylish pattern opens up many possibilities and is guaranteed to be unique.

Chocolate bar mold - application

The application is very easy! The chocolate mold is rinsed briefly with a little soapy water before the first application. Then dried quite well and you're ready to go. Before each start, the mold must be briefly polished with fine paper or absorbent cotton, so that no water residues or other particles are in the mold.

The mold can then be filled with tempered couverture. Ingredients such as granules, freeze-dried fruit, fruit powder or nuts can also be added to the couverture beforehand. To ensure a good distribution, you can knock the mold a little on the table and so the couverture spreads nicely. Knock until no more air flakes come to the top and let the mold cool in the refrigerator for about 20 to 30 minutes.

Once the chocolate has cooled down nicely, the mold can be turned carefully and the bars will fall out. Attention when turning, here can also help a cake tray, so that the bars do not fall out too soon. If the chocolate bars still hold a little in the mold, just gently tap the table briefly and the chocolate bars will fall out of the mold. If this is not the case, cool the chocolate bars longer and check the tempering, because then this has probably not been quite correct.

For a noble and trendy decoration, colored cocoa butter can also be added to the mold as a decoration at the beginning. To do this, simply heat the cocoa butter color in a water bath to approx. 30°C and brush or dab a little into the mold with a brush or sponge and a suitable decoration is then created.

Never go into the mold with sharp objects such as knives and make sure that the chocolate bar mold is at about room temperature when pouring, i.e. not too cold nor too hot. Molds also wash regularly with non-strong detergent to keep them in condition, because these molds can easily last several decades if used carefully.

Et voilà: A fine, homemade chocolate bar, as if from the confectioner himself!