How to Make Professional Looking Chocolates Using Moulds

Moulded Chocolates

For the shiniest chocolates in town, you need to get learning some moulding techniques. The process is simple enough but it can be tricky to get right first time round and takes practice. Polycarbonate moulds are the best type of mould to use and a worthy investment if you want your chocolates to look as good as the ones that are gift boxed.

You will need;

450g chocolate of your choice, callets or chopped

Ladle or large spoon

Spatula

Scraper

Large plastic bowl

Sheet of parchment paper

Praline mould

Ganache filling of your choice

Melt and temper the chocolate following this method. Lay down a sheet of parchment paper on a work surface or table ready to catch drips. Using a ladle or a large spoon to pour the chocolate liberally into the mould.

Scrape the spill over of chocolate off the top and sides of the mould. Bang the mould on the work surface to remove air bubbles. Turn the chocolate filled mould upside down over the plastic bowl and allow the chocolate to pour out. When the pouring slows down, use the scraper to to tap the side of the mould to make more chocolate pour out.

Once all of the excess chocolate has poured out of the mould it will leave a thin coating of chocolate around each cavity. Scrape the mould clean with the scraper working towards you and set the mould aside for the chocolate to set.

Once set, pipe ganache or filling of your choice into each mould filling almost to the top and leave to set.

Pour a new layer of chocolate over the mould, scrape the mould again to remove the excess chocolate and tap the side of the mould to release any air bubbles. Scrape the top of the mould clean and set aside for the chocolate to set.

Once set check that the chocolate has retracted from the mould, if you look on the underneath of the mould it should have turned a silvery colour where the chocolate has set. Turn the mould upside down and tap gently on the work surface so the chocolates fall out.

For Easter egg moulds, apply the same technique but repeat with two or three coats of chocolate for a nice thick shell. Each mould will make half a shell. Fill one side of each shell with your chosen filling (optional) and leave to set. Once set pour some remaining melted chocolate into a piping bag, pipe round the outline of one shell half and place the two shells together. Leave to set before removing the egg from the moulds.

Taken from my book Chocolate (Square Peg, 2014)