Are you looking for chocolate candy mold tips and tricks, wondering how to use a plastic mold as chocolate candy molds for homemade chocolate candy recipes, carmel bars, etc... Here ya go!
One of the things that always frustrated me about making chocolates was the inconsistencies of NOT using chocolate candy molds.
You and I are creative, right! So it is imperative that we show it in our work.
We love that feeling of what I call "Delicious Charisma" that gets the "Wow's" for our friends and family.
For my company, I need to package the pieces and get them into a box of chocolates.
So the chocolates must fit the candy cups and their portion of the box.
Now it becomes a question. At home, how do I create a lot of chocolates all at once from my homemade chocolate candy recipes while keeping them uniform while I work.
You will find that I have a whole thought process behind how I create my chocolates in molds.
Here are some candy cups and molds that are similar to what I use in the following examples. They are inexpensive and easy to use.
I found that using a specific mold that matches my Glassine candy cups for chocolates to create my candies was just what I needed to accomplish the task. What better way to to create uniform artisan chocolate candies!
The other frustrations I had was keeping them warm while I worked with many all at once.
How about I take you through (sort of a step by step) as if I were building chocolates in a mold.
This way you can see how I accomplished making several chocolate candies in minutes while keeping them in uniform lay out, and warm all at the same time without loosing the temperature.
First things first. Let's clean the molds.
Number one on the candy mold tips... Clean them even if they are new! The manufacturer might tell you to wash your mold with lukewarm water and mild soap (very small amount).
It does the trick..., however a plastic mold is notorious for absorbing whatever it's heated with.
You can bet that the hot water you're washing with is the heat source. What's getting heated into the mold is the detergent/chemical..., so yes, skip the soap.
It could cost you double..., your homemade chocolate candy recipes could end up smelling/tasting funny, and it can shorten the life of the plastic mold (chocolate candy molds).
Here's an alternative to add to your list of chocolate candy mold tips and tricks.
Sit the molds in warm, 115 °F (46 °C) water with a dab of vinegar (1-tablespoon vinegar to 1-gallon water). A few minutes to get the oils to release. Then hold each one under water (like a Frisbee), and shake it briskly to help remove any leftover residue.
Rinse briefly in clean, hot water 130 °F (54 °C). Grab each, (like a Frisbee), and gently shake off the excess water. The warmth helps drying time.
If you've used your chocolate candy molds with dairy products (ingredients other than chocolate) in them, it may be wise to add one-tablespoon chlorine per gallon of rinse water to kill any bacteria.
Should you decide to use your molds right after the chlorine bath, you will have to dry & wipe them down immediately though to avoid spotting. Yeah, chlorine does spot things up.
There's a bright side though. This step can be done before using the water bath with vinegar, so you don't have to wipe the candy molds down right away.
Maybe you have your own candy mold tips. Tell us what does, or doesn't work so great for you!
Sometimes even I get lazy because I have a huge pile of plastic molds to clean. But I assure you, never put chocolate candy molds (plastic molds) in
the dishwasher, the microwave, or anywhere else that has extreme heat. There are molds which can stand the heat but plastic molds are not going to make it.
Something like carmel bars can be as hot as 125-150 °F (71-82 °C) and I have gone as high as 165 °F (74 °C) without warping the plastic mold..., yet.
The only answer I have to why this type of heat from hot caramel hasn't ruined the molds, is that it is possible that the heat is only temporary and not a sustained heat like that from a dishwasher.
Screwing up a little doesn't render them useless. I still use them as long as the cavities are in good shape.
Candy mold tips like this are imperative..., Manufacturers will tell you a plastic mold won't tolerate heat over 140-150 °F (60-65.5 °C)so whatever you do, follow their advice and save the head ache.
So Now the candy molds are washed and dried completely. If you want a crystal clear mold take the time to hand-dry with a lint free towel such as cheesecloth.
If you are using Q-tips and cotton balls to polish your molds, you are probably tired of the lint or fiber hairs that wind up in your homemade chocolate candy recipes. If you or your guests even notice them.
Let's not do that to yourself or them. I found dry buffing with a microfiber lens cloth (like those used on eyeglasses), is a gentle way to remove water spots and it gets in and buffs the cavities for a clean visible finish.
Just don't forget which one you use for your eyeglasses... "8~)
Before using a "cleaned mold," it might be a good idea to pre-mold with some cocoa butter.
If you need some fast Try this.
Once you have it, simply fill the cavity with melted cocoa butter, then freeze it for about 15 minutes per quarter-inch thick. Pop the cold cocoa butter from the mold..., let the mold warm up to room temperature, and you are ready to use your chocolate candy molds.
I think it's a great way prep the mold prior to working with chocolate. And "brilliant" candy mold tips!
It could help the release of the molded chocolate candies easier, and ensure that bright shiny finish on your chocolate candies.
Have you found your chocolate getting cold too fast while working with a chocolate candy mold?
Here's some candy mold tips that are simply my preference, but they're great chocolate candy making ideas. I bought a rectangle shaped food warmer to keep my chocolate warm while I'm working with homemade chocolate candy recipes.
I found myself ladling chocolate out of the counter top warmer, adding ingredients, and trying to get it into the mold before the chocolate cools. That's cumbersome at best.
Then I discovered that if I simply heat (microwave) the proper amount of chocolate in a Pyrex measuring cup, I could quickly add the ingredients and mold the chocolates from there.
You can use smaller amounts , and I do too, but for the most part I use the large Pyrex Measuring cups so that I can cover a lot of ground at once.
But the chocolate would still cool too fast in the mold if I tried to do more than one at a time. What I needed was a marble pastry board to place over my food warmer. I made sure that the marble pastry board would overlap the top of the food warmer by about 2-inches all the way around (avoids steam plumes if any).
Then set the temperature on the food warmer to low/warm. By the time I get the chocolate and other ingredients prepared, the marble pastry board gets cozy warm for filling the chocolate candy molds while making carmel bars and homemade chocolate candy recipes. The marble pastry board makes for a great counter top heat table!
What this does is keep the chocolate and the mold warm continuously
while I build artisan-ship.If I set my Pyrex measuring cup on the marble top, it stays warm as well.
I have notice that I get a better release as well as less mold marks while making homemade chocolate candy recipes.
You may be wondering what I am talking about... Here's a picture of my set up
Want to build one?
First get your Food Warmer like one of these.
Pay Special attention to the outside dimensions of the unit you choose.
Next you will need the Marble Pastry Board.
Before you choose one though, make sure the size of the marble board will be a little bigger than the Steamer table dimensions that you have or that you are getting.
Once you get your dimensions of the steam table, simply pick out a color and get the marble top for it!
When they arrive, read the directions for use and then simply place the marble top on the steamer table and let it warm up.
Trust me, you won't ever regret building one of these.
I use plastic chocolate candy molds simply as a base for holding most of my chocolates while I build (the surface of the candies never touch the mold).
Mostly though, I don't worry about mold marks..., but there are some in my line that mess with me every now and then.
At home, mold marks are not a big deal to me..., I find a way to top off the chocolates and candies with a design that hides them. As long as it's uniform on all the chocolate candies, family and friends never notice the imperfections! Besides, it's hard to argue about a free chocolate candy and carmel bars.
Hey, it can't be any worse than buying a Hershey and finding chocolate bloom when you open it.
Not only that, I'm a DIY guy and I will find a way to make my homemade chocolate candy recipes in-store work with my current plastic mold as well, because well..., I love being creative and giving out free candy mold tips.
I love these chocolate candy mold tips, and I love sharing them with you! Here's one from How To Mold Chocolate page. These applications work well with a silicone mold, polycarbonate chocolate molds, and plastic chocolate candy molds.
Notice when I fill this mold, it only looks like it's two-thirds full.
Watch what happens when you tap down the chocolate in the cavities.
Without adding anymore chocolate to the cavity, the chocolate settles in, and like magic, it rises to almost full.
For a carmel bar you might not need to even tap them down.
To help create the carmel bar, inject the caramel into the mold with a (plastic squeeze bottle) starting from the lowest point of the chocolate candy mold. Just keep the tip submersed and draw it upward as you fill the chocolate candy molds.
As I am tapping the mold, I watch for air bubble to surface and pop. At the same time, I try to be quick, but also gentle about it.
Do you have any candy mold tips? What does, or doesn't work so great for you?
Sometimes chocolate candy won't release from the mold. This could mean it may not be cooled properly.
It's true! Chocolate contracts (shrinks) as it cools.
A good way to check to see if it's ready, once the cooling time is
up, is to lay the side of your little (pinky) finger on the chocolate
(briefly) to see if it feels cool to the touch.
The molded chocolate should rise up out of the molds cavity. If not, return the molded chocolate to the cooler for another 5-10 minutes.
One thing to remember is that the cooling time per quarter inch deep
of chocolate in temperatures around 45-58 °F (7-14 °C) is about 10-20
minutes and 20-30 minutes for a carmel bar.
Sometimes there's chocolate bits, spill over from carmel bars, or whatever on the molds after I finish a batch of chocolates. Rather than try to scrape it off the molds (risking mold damage), I put the mold in the cooler for about 10 minutes.
Remove them, turn upside down, and briskly tap a flat spot on the plastic mold. Many times the debris falls right off.
That's how I get my chocolates to fall out of the molds too. Simply lay a clean towel out on the counter, cover the towel with parchment paper, and lay the mold with chocolate candies top down.
Slightly lift the mold a little, and then tap a flat spot on the mold so the candies fall out.
While they are upside down, I will put on the candy cups, and turn them right side up. Almost all my homemade chocolate candy recipes never get touch directly by the hand.Whatever you do though, don't get in the habit of dropping them onto a hard tray. You might be able to get away with it on a carmel bar that has no chocolates coating, but the chocolate will scuff, dent, and just look plain abused.
Candy mold tips are only as good as you make them. I've had people shy away from carmel bars with an air bubble that popped and left a little hole.
Appearance does matter.
We love sharing our secrets with you, because there are so many candy mold tips for homemade chocolate candy recipes that require chocolate candy molds...What Candy Mold Tips Work For You?
Do you have a great candy mold tip you found that works? Share it!
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