How to perfectly seal moulded chocolates
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- Опубліковано 20 лис 2016
- The most important thing about sealing moulded chocolates is making sure they don’t leak. Here’s what you should pay attention to when cooling them and taking them out of the mould.
Awesome videos. I have been doing chocolate truffles for years, and had a small custom recipe for doing shells for those. I always did the shell manually and the end look was very "raw". Altough nice, I always wished for it to be more professional looking. Your videos show exactly how to do just that, and it looks so amazing! I ordered my molds and I cannot wait to receive them! (BTW I use Callebaut chocolate chips for all my recipes. Love it!)
Nicely presented..thanks
You are a pro
Thanks for these intstructive video. At the end of your 'how to fill mouulded chocolates' video you say the should sit in the fridge for 2 hours before sealing, but in this video you start off saying 'now that they have been in the fride for another 10 minutes...'. Could you clarify please?
Hi I have a question kindly let me know if my fridge can only be set to 7 degrees Celsius how long do I have to keep my shelled chocolate moulds into the fridge n when I fill it with the filling how long that time and how long after I seal them to release them from moulds.. Thanx in advance 😊
Hi! Usually it should only take around 4 hours at 7°C for the filling to set before you can close the pralines. Then wait at least another 2 hours at 7°C before demoulding and everything should be fine! :-) If any further questions, don't hesitate to send us a message! Best regards!
Is there anyway of adding a stamp or brand onto the base of the chocolates???
Hi Stevie. Good question. For sure that is possible. One option is to apply a logo through a transfer sheet, or alternatively by using a true stamp. Personalized transfersheets can be found here www.ibcbelgium.com - and stamps are available from various online sources for example. Hope either of the solutions work out for you, don't hesitate to get back in touch for any further advise! Best regards!
good
Whenever I scrape the excess chocolate, the filling (no matter what kind) seems to be pulled out with the scraping and smudges all across the mold. Ideas on how to avoid this?
Less filling or let it harden a bit.
Can you show the whole process and temperature required to make chocolate. My chocolates are getting melted the moment I get it out of fridge. I couldn't find the perfect video. And it's also getting sticky unable to demould no matter how much time I keep in deep freezer
But using cocoa powder because that's what we get here
You need to make sure you temper your chocolate before you attempt the first video of this series
I use coconut oil as part of the melting process and it seems to help. Having a relatively cold room (less than 74 degrees) helps too.
Good 👍and thanks 😊🙏for your time ⏲️
IT IS A GOOD
My chocolates get condensation. How to avoid it
abhay enterprises u left the chocolate in the fridge for too long thus they got a "sugar bloom". Instead of 2hours in fridge u should leave in 15-20 min.
how hot is the chocolate you use to seal the mould?
Hi Kathy! Thanks for your question. The chocolate is crystalised and at a temperature of about 32°C. For more details on how to get to that point, you can find another tutorial on this location: www.callebaut.com/en-OC/chocolate-video/technique/tempering
Good luck and best regards!
Callebaut Chocolate is crystallising chocolate the same as tempering ? Tia 🙏🏻❤️
Hello@@fen793 - Thanks for asking that question. Well it is, indeed. Cristalization means A) the last part of the tempering process (the "hardening" of the chocolate in fact) and B) aligning the "cristals" = the alternative word of what "tempering" means. Both A and B are correct. :) Hope that clarifies!
Want to know all about tempering, then you might want to get in to one of our courses at the Chocolate Academy center - www.chocolate-academy.com/ Hope to see you there soon! Best regards!
@@Callebautchocolate thanks You I've seen. Excelent♥️
מה התהליך לפרלין מבריק?
50
27
32?
How to seal liquid bonbons? With the genche is straight forward.
Hi Dainius! Good question, indeed, as this technique really requires the right skills. You often see these types of bonbons with liquid (alcohol) centers demonstrated in our courses as this is not something that can be easily written down - it needs to be seen live to understand. Our chefs have a great program of courses available in one of our Chocolate Academy centers near you - please find the agenda and details here: www.chocolate-academy.com/ and we hope to see you in our facilities soon to learn this technique, amongst many others. Best regards!
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