Just wait (at least half an hour–maybe more) to let the chocolates harden. Then take a spoon and gently add more melted chocolate to cover the cream filling and completely fill the space in the mold.ġ1. Once you fill your molds, use your finger to gently press down any filling that is sticking up. Then I gently squeezed the fondant into the chocolate molds.ġ0. It’s all going to get covered by chocolate). (The shape of the tip actually doesn’t matter. I spooned the fondant into a plastic piping bag with a round metal tip at the bottom. Once those were all stirred and the color was evenly distributed, I felt like the fondant was cool enough to pipe into my dried chocolate molds.ĩ. At this point, I divided the filling into two separate bowls and added 1 1/2 teaspoons of strawberry extract (along with a couple drops of red food coloring) to one, and 1 1/2 teaspoons of lemon extract (and a couple drops of yellow food coloring) to the other.Ĩ. It should look like this (kind of like thick frosting):ħ. Then remove from the heat and pour over your butter and white dipping chocolate.Ħ. Continue stirring and boiling for five minutes. You’ll cook and stir this over medium-high heat until it starts to boil. On the stove in a large, heavy pan, you’re going to mix 2 cups of sugar, 3/4 cup evaporated milk, and 20 large marshmallows (or 2 cups of miniature marshmallows).ĥ. You’re going to put 1 stick of butter (1/2 cup) and 8 ounces of white dipping chocolate into a heat-resistant bowl.Ĥ. Now it’s time to make the fondant filling. Once you’ve painted all the molds with chocolate, just let them sit at room temperature to cool and harden.ģ. You can see I am quite a messy painter.Ģ. To begin, you are going to melt your almond bark in the microwave on the “defrost” setting, stirring every 30 seconds until it is smooth. White dipping chocolate (like the almond bark or candy melts)ġ.To Make the Cream Fillings for Chocolates (I bought one just to use for making these chocolates). I don’t suggest using chocolate chips, as the consistency is not quite right for these. Almond Bark (Vanilla, chocolate, or other flavors).Keep an eye out for more posts on the types of chocolate moulds we are using with Belgian Smaak and the types of chocolate creations we are making.First, you’ll need to gather all your supplies.
It can take three or four sessions of making chocolates with the mould to get it back to a place where it is delivering such wonderful shiny chocolates to you again. The reason for this is that even if fully dried after being washed with warm water, the tiny film of cocoa butter which will have been deposted in the cavities of the chocolate mould from initial use will have been removed and it is this layer of cocoa butter which delivers a beautiful gleam to your finished chocolates. If the chocolate is tempered correctly, most of the chocolate will be removable with a scraper and soft kitchen paper. Instead, they should be cleaned with dry kitchen towels until all chocolate is removed.
Chocolat mould professional#
So what about washing them? Protocol on this varies depending on who you speak with, but our sources (including Chocolate World themselves and a number of professional Belgian chocolatiers) advise that you shouldn’t bother washing them at all. Water on your chocolate mould will lead to disastrous chocolates.
Being oil based, water can wreak havoc to the very soul of your chocolate if they are allowed to meet. SIZE MATTERSĭo not get your chocolate moulds wet. In this way, there is no danger of us running out of ideas for our chocolate creations. Each year there are a hundred more designs being created. On a recent shopping trip we encountered moulds shaped like chess pieces, skulls, musical instruments, a little boy peeing and even one shaped like a naked woman.Īnd the range of chocolate moulds on offer continues to grow. Over time, the styles of chocolate moulds have become more modern, more special and at times, more abstract. The more traditional moulds which have been around for quite some time include butterflies, Easter eggs and simple shapes such as squares and circles. You can pretty much get your hands on any type of chocolate mould. They are often used in Belgium when making pralines or chocolate figures for special holidays.
Chocolat mould how to#
Since I’ve started learning how to make chocolate, humble chocolate moulds have become an important part of my life.Ĭhocolate moulds (or ‘molds’ for our American friends) are hollow containers used to give shape to liquid chocolate when it cools and hardens and can be made of plastic, rubber or special polycarbonate materials.
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