Chocolate molds

[Peggy MacFarlane]

Hi Nadine,

The chocolate has to be tempered properly to pop out of the molds all shiny and snappy.

There are a couple of courses here that include information about tempering. You’ll need a good thermometer.

[Nadine Jarjur]

Thank you for that quick response. My apologies I think my question wasn’t clear. How do I make the chocolate liquid enough to pour into the mold and then pour out? It’s pretty thick and as it cools it gets thicker.

[Sussan ScoolinaryTeam]

Hi, @aklatilmamagmail-com

You have to use a special chocolate to use with molds.

Chocolate chips are designed to be used on cookies and cakes, as they have a high butter content, they do not melt as easily in the oven as that is the objective of chocolate chips.

I leave you two links to courses that may interest you.

Greetings.

https://www.scoolinary.com/courses/fundamentals-of-chocolates

https://www.scoolinary.com/courses/molded-painted-chocolate-bonbons

scoolinary.com

Online Course: Fundamentals of Chocolates

Learn how to handle chocolate like a pro and apply what you learn to classic recipes, as well as to your own creations.

[Sol Damiani]

Hi @aklatilmamagmail-com & @Peggy 👋

Welcome to our community!☺

Where are you from? I’m Sol from Buenos Aires.

Thank you for assisting Nadine, Peggy. I hope you got the help you needed, Nadine.

I want to invite you two to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame‘.🏆

🚀You may join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron.

As a chocolate fan you should take a look to this other Course as well:
Chocolate Techniques a online course with Josep Maria Ribé (scoolinary.com)

Take care!