WORKING WITH CHOCOLATE MOLDS

Preparing Molds1. Start with polycarbon chocolate molds, professional ones not the ones at the craft store2. The mold must be CLEAN. Wash before using if necessary (80 degrees). Buff with a lint free towel3. Place in a warm place until needed. If they are two piece mold for example Easter bunnies, clip them securely together with the clips provided

Filling Chocolate Molds4. Temper chocolate, invert mold so cavities are facing up.

5. Fill all the way up with tempered chocolate. Using the handle of a bench scrapper rap all sides of the mold to bring bubbles to the top and pop

6. If you are making chocolate bars run your bench scraper flush with the top of the mold, if need be

and don’t pour out excess. Place in either a cooling cabinet

or refrigerator until set

Filling Chocolate Molds7. If you are making two piece molds-Invert mold, pour excess chocolate back into the bowl of tempered chocolate.

8. Use your bench scraper toclean off the mold of excess chocolate.

9. Invert mold right side up onto a parchment lined sheet pan and place in either a cooling cabinet or refrigerator. Allow this to set, but not completely.

Finishing Up

10. Repeat Steps 5, 7 8. This second pouring will allow the mold to seal itself

11. If chocolate was, tempered correctly and the pralines made correctly the will pop right out of the molds

Adding color to molds• Do Steps 1-4. You add tempered colored cocoa butter into the

molds. It can be painted on with a brush (86 degrees)

or finger paint the molds using a clean glove

(89 degrees). A very thin layer is all that is

needed. Multiple colors can be used, just allow

the first color to set of briefly before adding

the next. This won’t take long since the layer of color is so thin

• Hint- colors will stand out better if you do Step 5 with a thin layer tempered white chocolate behind them. Fill, tap and dump quickly to achieve this You let this set and repeat Step 5 with a layer of tempered dark chocolate, fill tap and dump quickly. You can also color white chocolate. You must use color that especially made for coloring chocolate. These are fat soluble or fat based. Water based colors will cause your chocolate to seize

• Continue on with Steps 6-11

Summary

• The 11 steps in order

• Temperature and condition of molds

• Temperature(s) of TEMPERED colored cocoa butter