Using polycarbonate molds is beneficial because they cool at a different temperature than chocolate, helping in the release and ensuring a glossy finish. However, silicone molds, while flexible, can make chocolate removal trickier and yield less shiny results.
Managing temperature is critical in chocolate-making; the workspace should ideally stay around 68°F. Keeping hands cool is equally essential to prevent chocolate from melting prematurely during the process of tempering.
Tempering chocolate properly is vital for achieving the desired texture and shine. It involves carefully heating and cooling chocolate and using high-quality couverture chocolate for the best results.
Before filling molds with chocolate, ensure they are completely clean and dry. Any moisture and residual particles can cause sticking and surface imperfections on the finished chocolates.
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