Moulds and Chocolate

Filed in Blog, No Category by on 20th November 2016 0 Comments • views: 513
Moulding chocolate is one of the topics we are often asked about when we do 
chocolate demonstrations or workshops.

So firstly - let's talk about the spelling. From the Grammarist website, here
is clarification whether it should be mold or mould! ...

Mold vs. mould

American English has no mould, and British English has no mold. In other words, the word referring to (1) the various funguses that grow on organic matter or (2) a frame for shaping something is spelled the same in both uses, and the spelling depends on the variety of English.

Secondly when making chocolate a mould is any vessel that you can pour chocolate in to and then replicate the shape.

It is possible to use bowls as chocolate moulds and then stick two together to make a giant Christmas bauble.

In order for chocolate to come away from a mould properly it really needs to be tempered … or crystallised. Once the chocolate is tempered then it can be poured into the mould and left for between 20 minutes and a couple of hours to set (depending on the size of chocolate you are making)

Once set the chocolate shrinks enabling it to be tapped out.

Once the chocolate has been released from the mould it is important to then refine it in order to make it look pretty :) – here is a chocolate shoe once released from the mould and put together:

 

And then here is the shoe finished:

 

20161007_174346

Embellishment is key to some products as this enhances them – whereas on some it really isn’t needed.

There is a vast array of materials that can be used to make chocolate moulds – silicon, polycarbonate, PET, metal. Each chocolatier has their own preference of materials.

We prefer to use Polycarbonate but do use others as and when needed as well.

 

Hopefully you’ll have a chance to make some chocolate in mould this christmas – and whatever material you use we do hope that they come out beautifully :)

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