Moulding Chocolate
Always use correctly tempered chocolate and ensure you have tested it first (see
information sheet on tempering couverture).
To create a shell
- Flood the entire mould with chocolate and scrape excess off top and sides with the
mould scraper. - Remove any air bubbles by gently tapping the mould on a work service.
- Tip the mould upside down and allow the chocolate to drip out.
- Tap the mould gently on the side with the mould scraper to help this process.
- Scrape the top and sides again and put into the fridge to set.
- Depending on the thickness of the couverture, you may need to repeat this process to ensure the chocolate shell is not too thin.
Introduce the ganache as per information sheet.
- Place the ganache filled mould in the fridge briefly to help it set.
- You might need to give your couverture a bit of gentle heat with the hairdryer at
this point to keep it melted.
When the ganache is firm ‘Top off’ the chocolates with more couverture.
- Pour melted couverture on the top of the mould and then scrape off firmly (keep
the mould scraper and the mould at right angles to each other). Clean up the sides
and put in the fridge until the chocolate has set.
Demoulding the chocolates
- This is the exciting bit! Carefully twist the mould (you may hear cracking – this is
just the chocolate separating from the mould). - Gently tap out the chocolates or bang them out with a flourish! Make sure that
you demould the chocolates onto a baking sheet with a raised edge (to avoid
damaging a table) - Once demoulded, you can then decorate the chocolates. Try melting a small
amount of white chocolate to pipe on the top of your chocolates.
Enjoy eating them!
