How to Use Chocolate Molds
Welcome once again to the place where chocolate models online come together to form an exotic and tempting combination to delight the taste buds and fire the mental synapses into a state of ecstasy. Now, would you be able to resist such a charming and invigorating symbiosis of rich, sweet chocolate and the carefully crafted and constructed models with which the exquisite and beautiful finished product is created?
Ok, maybe that’s a little over the top on the theatrical side of things, but you get the point, right?
What I want to write about today here in this blog is not so much of their usefulness and handiness in producing the ultimate culinary desserts, but more the practical side of using molds to make any great shaped confection. In short, its a sort of how to get the best from your molds type of post that will hopefully inspire you to greater heigts in your own kitchen escapades and exploits.
To start with, there is one incontrovertible fact of life and that is most people love chocolate! No getting awa from it, the facts res speak for themselves. Facts in that there is more chocolate based confectionery sold on the planet than any other form of confection. Figures in that the people who eat too much of it put on weight and end up with rotund ones!
So how to use chocolate molds, eh?
Well, using them is a fairly simple affair once you get the hang of melting the chocolate without burning it. To do that you should place a pan without the lid with some water in it on the stove. Then place a shallow bowl on top of the pan in which you put the broken pieces of chocolate. heat the water until it simmers and let the chocolate slowly melt in the bowl above. Stir it a little until it attains a smooth viscous texture then take the pan off the stove. The chocolate won’t burn when you do it this way, as the water can only get to 100 degrees centigrade, which is its boiling point. That is below the burning point of chocolate and that’s all you need to know.
You have a little while to work the melted chocolate as it takes several minutes before it begins to solidify (longer if the kitchen is warm). That’s when you pour it into your chosen molds and leave for a couple of hours to set completely. Its best to allow this to happen at room temperature, as buy placing chocolate in the refrigerator, especially of dark chocolate, a bloom may appear which is harmless but spoils the look of the finished confectionery.
And that’s how to use chocolate molds in a nutshell. See you again soon!
