for molding chocolate you must use couverture, that has a minimum of 30% cocoa butter content, which determines the fluidity of your chocolate. If your chocolate has less than that, it will be very very thick and you won't be able to do this. If you're using coverture and this still happens, maybe you are cooling your chocolate too much when you temper it
Thank you so much for your great video. Last night I made 3 large chocolate bars in 1 large mould and let them cool off over night. It took me 10 minutes to release them. So I guess I must put them in the fridge over night. The polycarbonate mold is rather hard and stiff like your but just would not give. what must I do?? Thank you for your kind advice. Best wishes from Germany
It's very likely that your chocolate lost its temper as tempered chocolate tends to shrink and dislodge itself from the mould. Moisture or shmutz on the mould apparently also causes problems, but I've never contended with that. What chocolate did you use?
I used couverture and followed strict tempering/temperature preparation instructions and they still wouldn’t release. I’ve watched so many chef videos to try and resolve why the chocolate won’t release. The moulds are clean and dry, tempered correctly, used couverture chocolate, not let the temperature drop too low and not allowed moisture to get in to the chocolate plus other steps. Still can’t release the chocolate.
If you are using cheap molds, they will often stick. If you are serious about bonbons, truffles, and pralines, invest in good quality molds, you won't regret it.
I suggest you watch a video on tempering chocolate, it's a multistep process. The professionals do it either on a marble slab, or with a dedicated machine, but I would recommend you find videos of the easier/cheaper methods to find one appropriate to your circumstance. Most of the couverture suppliers also sell cocoa butter in fine beta-crystalline form that you can use to seed the mass for more consistent results.
I tried to make these, but the chocolate got stuck and no matter how hard I tried, they would not come out the mold. Can anyone tell me why this might be?
It's not a simply melted chocolate, but a tempered version. If your tempering is successful, pralines should be come out of the mold at ease, they are shiny and crunchy.
80 degrees? Go to the beach..... don't make chocolate! Ha ha, good sense of humor. Very good video and tips.
I was so fascinated watching him make everything amazing from chocolates when I was younger. He’s my OG ♥️
Thank you 😊
Can u use dry fresh fruit powder in white choc to make flavour chocolate .. guide n recipe
Where can I buy your products and accessories to make chocolates at home.? Thank You.
I crushed a couple lil butter cookies and sprinkled a bit of cookie crumbs on my homemade butter finger bites. They look so cute
Best plz tell me which chocolates are good to make n customize
Please tell me how to find your video where you demonstrate how to get the chocolate out of the molds ... unmolding?
Thank you!!
ua-cam.com/video/o10vL3LxnVY/v-deo.html here is the full video
that was great thanks
Can u suggest me on, frm where can I buy the mould in India 🇮🇳 ☺
What kind of chocolate are you using that stays melted that long? Mine always starts to harden so fast. Thank you
for molding chocolate you must use couverture, that has a minimum of 30% cocoa butter content, which determines the fluidity of your chocolate. If your chocolate has less than that, it will be very very thick and you won't be able to do this. If you're using coverture and this still happens, maybe you are cooling your chocolate too much when you temper it
The ladle can cool the choc a little bit
I add coconut oil to help them stay melted longer
Thank you so much for your great video. Last night I made 3 large chocolate bars in 1 large mould and let them cool off over night. It took me 10 minutes to release them. So I guess I must put them in the fridge over night. The polycarbonate mold is rather hard and stiff like your but just would not give. what must I do?? Thank you for your kind advice. Best wishes from Germany
It's very likely that your chocolate lost its temper as tempered chocolate tends to shrink and dislodge itself from the mould. Moisture or shmutz on the mould apparently also causes problems, but I've never contended with that. What chocolate did you use?
Hi , I like very much its video!!( Mary )
I used couverture and followed strict tempering/temperature preparation instructions and they still wouldn’t release. I’ve watched so many chef videos to try and resolve why the chocolate won’t release. The moulds are clean and dry, tempered correctly, used couverture chocolate, not let the temperature drop too low and not allowed moisture to get in to the chocolate plus other steps. Still can’t release the chocolate.
If you are using cheap molds, they will often stick. If you are serious about bonbons, truffles, and pralines, invest in good quality molds, you won't regret it.
How you clean the moulds? Are u using chemicals or something?
Excuse me. Fol colourd mould shoud we temper cocoa butter then mix colour and cocoa butter?in what degree we should temper cocoa buttet?
I suggest you watch a video on tempering chocolate, it's a multistep process. The professionals do it either on a marble slab, or with a dedicated machine, but I would recommend you find videos of the easier/cheaper methods to find one appropriate to your circumstance. Most of the couverture suppliers also sell cocoa butter in fine beta-crystalline form that you can use to seed the mass for more consistent results.
I tried to make these, but the chocolate got stuck and no matter how hard I tried, they would not come out the mold. Can anyone tell me why this might be?
It's not a simply melted chocolate, but a tempered version. If your tempering is successful, pralines should be come out of the mold at ease, they are shiny and crunchy.
ice cube molds are great for chocolate molding....
Very Super Sir
Mould maintenance tell me
It would have helped if the camera zoomed in more!
Camera was to far and couldn’t see. But thanks for the idea.
80° go to beach x make choclate ...Hahaha 😆
C bon chef
Can I airbrush a color with vodka and not ruin the chocolate?
🙆
its so late but i want to know how to make them very shiny ^_^
Properly tempered chocolate. (Precrystalized)
And keep your mold clean. I was taught never to use any soap, but Jacques suggests soap. The more correct your temper, the less cleaning.