Tag: tempered chocolate

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Moulds and Chocolate

Filed in Blog, No Category by on 20th November 2016 0 Comments • views: 645
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:

 

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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 🙂

Where we will be until now and Christmas… views: 68

As usual we are out and about with our chocolate over the festive period. Here is a list of where to find us: Our chocolates can also be ordered online and picked up from Bidston Village. Treats are also available at Liverpool Anglican Cathedral, Claremont Farm, Greens of Oxton and Stollies. 5th November – River […]

Chocolate and Flowers … The perfect match? views: 214

    We have had an absolutely crazy week – we started off on Monday with a lovely Chocolate and Wine pairing event with the lovely Sam from Chester Beer and Wine. We love collaborating with Sam and are planning a few more pairings … watch this space!   On Thursday, we went to the […]

Baltic Market views: 262

We were really excited to be part of the farmers market at the Baltic Market yesterday. We registered our interest as soon as we heard that a market was going to be running there – just by the old Cains Brewery. For years we have thought that Liverpool was crying out for a local market […]

Chocolate and Wine Tasting views: 308

We’re really excited to be collaborating with Chester Beer and Wine – a fabulous local Beer and Wine shop. If you haven’t visited them yet do pop in and have a look at their amazing selection of wines! (And beer… but we’re not really beer drinkers at The Chocolate Cellar!) We will be with them […]