Chocolate mould
Written by admin on October 12th, 2008 in Chocolate mould.
Chocolate mould
A chocolate mould is cavity, usually made up of plastic, used to form chocolates in various forms, which we wish. A chocolate mould can usually resist up to 160 degrees F of heat so it should be used with melting chocolate at low temperature. Some moulds are made from rubber or silicone, whereas other chocolate moulds are made from metal.
The majority of the chocolate moulds produce one-side chocolates, which are flat on one side and are formed on the other side. Some manufacturers offer the three-dimensional moulds, which create a entirely formed chocolate. This is usually carried out when two moulds are used and joined together in a semi-hardened state. A newer way to get round shape chocolates is to use a magnetic chocolate mould. This makes the molten chocolate to be placed inside the sphere with the magnets holding the mould together until it gets hard in the desired form.
Milk chocolate, white chocolate, and Dark chocolate can be used in a chocolate mould. To use small pieces of chocolate is preferred to melt the chocolate. Moreover big pieces of chocolate will require higher heat to reach the melting stage. At higher heats will burn the chocolate or the chocolate mould will melt. To avoid this, using the small-formed circles called the pastilles requires a lower heat, because the pieces are comparatively small and standard in its size. This takes the same time for melting and facilitates it to pour in the chocolate mould.
A chocolate mould can be used for various types of chocolate. The majority of the stores, which sell chocolate moulds, will designate which chocolate is the best for each different types of mould. Some moulds can resist higher heat and can be used for a tough chocolate, which needs more heat to liquefy it. Flavor and can be mixed to the melted chocolate at the stage to get the finished Colors products. The white chocolate will help to carry out the glance more in pastel with the chocolate if a subtle color is desired. For dark and major colors, a darker chocolate can be used to reach the richer hues.
A recommended way to measure the quantity of chocolate required to fill the chocolate mould is to measure the cavities or the places of the mould for the chocolate with water. To pour water in the moulds, then pouring into a cup of measurement will indicate how much chocolate is necessary while water measures almost the same ones as the chocolate.
When cleaning a chocolate mould, soap should not be used because it can change the taste of the next series of chocolate, since the soap can go through in the plastic mould. Hot water should be used to clean any excessive chocolate in the mould. If chocolate leaves clean form the mould, the mould with the enduring cocoa butter will facilitate the displacement of the next series of chocolates made in the mould. On the whole, a chocolate mould is a very flexible piece of equipment and can provide chocolates transformed into many forms wished or various occasions.