Chocolate molds are best made of silicone, which is easy to demould. Remove the cooled chocolate, hold the edge of the silicone mold with both hands and pull firmly, this will create a small gap between the mold and the chocolate. Then switch to the other side, and finally reach under the mold and push up, and the chocolate comes out.
You can also put it in the refrigerator and take it out. Also, if using a warm mold to loosen the chocolate, make sure to melt the chocolate in the water. Otherwise, if the chocolate hits the heat, it will rustle like a grain of sand.
Brushing with oil is not recommended because unless you use pure cocoa butter with a good temperature, the surface of the chocolate on the moulds will not be dull. Most chocolate moulds stick together because the temperature of the chocolate, the temperature at which the crystallization cools and the temperature at which it is moulded is not well controlled
Typically, when manually demoulding chocolate, it is possible to adjust the temperature at which the crystals cool and enter the mould. When the chocolate doesn’t stick to the mold, it will unmold. At this time, demolding is not easy to break. When the chocolate is demolded, it is best to use a mold made of silicone resin (that is, silicone), wait for the chocolate to cool and then take it out.
Post time: May-18-2022