Preview

Mouldings of chocolate subjects (easter, halloween, christmas)

Chocolate

Learn how to make mouldings like a professional. Learn the knowledge of chocolate techniques. Master the different temperatures that will allow you to make the subjects of your choice and please your friends and family.

Ingredients

Recipe for 12

Dark, Milk, White or colored chocolate

500 Gr

Dark chocolate

500 Gr

Milk chocolate

500 Gr

White chocolate

Preparation time: 90 min

The temperatures

In a bowl, melt 3/4 of your chocolate at melting temperature in a bain-marie over low heat. Cool your chocolate by adding the remaining 1/4 and stir again, until completely melted or to the temperature indicated on your chocolate packaging, then raise the temperature using the bain-marie to working temperature.

Crystallizations

Dark chocolate (cover)

31/32 C

Milk Chocolate (coating)

28/29 C

White Chocolate

26/27 C
Moulding

Before pouring your chocolate into your mold, make sure your mold is clean and dry. Use a soft cloth to thoroughly clean your cavities.

Simply fill the cavities first, then tap your mold lightly on your work surface to bring up the bubbles and scrape away any excess. Wait for the chocolate to release itself. With a transparent mold, you'll be able to see it easily. Don't force the molded chocolate to come out, or you'll end up with sections that lack shine.

Take care to keep your chocolate at the right temperature.