Chocolate bar casting mold dancing hearts

Chocolate bar casting mold dancing hearts

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.

Exceptional panel design

For an exceptional chocolate bar you need:
Cocoa butter colors (of your choice
)BrushMetal hornHeat

, the cocoa butter paint in the microwave or in a warm water bath.
Be careful, the water should not be much warmer than 40 ºC, otherwise the cocoa butter will crack.
If you heat the color in the microwave, then you must melt it on low power and in several short intervals.
Now pour some of the liquid white color onto a small spoon and then run the brush over the edge of the spoon in a quick motion. In this way, you create small sprinkles in the chocolate molds. Of course, you can also make these sprinkles with the other colors or use a different technique for this, but with this one the dots will be quite fine.
It's best to put some baking paper or enough kitchen roll under the mold so you don't have too much to clean.
Wait about 5-10 minutes until the paint has dried at room temperature and then brush the mold completely with the next color of your choice. Turn the mold over from time to time to make sure that you've done a nice, clean job of covering the entire surface and that the chocolate mold is completely filled with color.
To be on the safe side, you can also let this color dry for 10 minutes and then brush another layer of color over it if you really want to make sure that no more couverture shows through later.
Run a metal horn over the painted shapes to scrape off the excess paint and clean up the edges.

For the completion you need

Tempered chocolate coating of your choiceA
little sprinkle decoration

Mix the sprinkle decor with the tempered couverture in a bowl and then pour this mixture into a piping bag.

Now fill each chocolate mold with chocolate. Tap the mold lightly on the work surface so that the couverture is evenly distributed, all air bubbles rise to the top and a smooth surface is created. You can also sprinkle the sprinkle decor on top or leave it out of the couverture from the start and just put it on the surface. Put the mold in the refrigerator for 10-15 minutes after pouring.
After the cooling time, the chocolate should release from the mold on its own. If this is not the case, then you need to cool the mold a few minutes longer. You can pack these beautiful chocolate bars in our transparent bags. Who can enjoy this great gift? You can also find the recipe on our Blog.

Decoration possibilities in abundance

Couvertures come in dark, white and milk chocolate but in the most colorful ways! With cocoa butter color, as in the recipe, you can color your mold in your favorite color. To do this, brush a little color into the chocolate mold. You can sprinkle your chocolate bar with dried fruit. This will give your bar a light splash of color and a fresh touch on top. Schoggitattos are also great for chocolate bars. To do this, simply smooth your chocolate bar in the mold and place the tattoo foil on top. Then let it dry at room temperature and peel it off. Of course, you can get a greater variety of decorations by combining different molds and cocoa butter colors. With a little metallic powder you can create a pretty shimmer on your table. Most of the time, the motto for decorating chocolate bars is: less is more. Try it out and create your own personal chocolate variety.

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 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 the confectionery industry. Therefore, we recommend that you avoid silicone molds for chocolate products and use high-quality polycarbonate.

Practical knowledge in our chocolate courses

We also offer courses on everything to do with chocolate, in which our expert course leaders will take you on a journey into the sweet world of chocolate. World of chocolate with you. Dive in together with us!