Chocolate bar cobblestone mold, 4 pieces

Chocolate bar cobblestone mold, 4 pieces

Create individual chocolate bars with a striking cobblestone look - from preparing the mold to the perfect release. With the chocolate bar mold, you can create four bars that are ideal as gifts and can be decorated in a variety of ways. What is this mold suitable for? For creative bars with texture, for combining different varieties and as an impressive gift. How is it used? Only use tempered couverture: melt, cool and reheat to processing temperature; a chocolate thermometer helps you to check the temperature. Prepare the mold carefully: clean with lukewarm water and mild detergent without lye or rinse aid, rinse thoroughly and dry very well. Then polish with non-fraying absorbent cotton or a fine handkerchief and only touch the edges. Make sure that the mold is at room temperature. For color effects, heat cocoa butter colors up to a maximum of 40 °C (microwave in short intervals or warm water bath). For fine speckles, pour a little liquid paint onto a spoon and quickly brush over with a brush; leave to dry for 5-10 minutes, then brush the entire surface of the mold with couverture. Optionally, apply a second coat and remove excess paint with a metal horn. Pour: Mix tempered couverture with a little sprinkle decor as desired and pour into a piping bag. Fill the molds evenly and tap lightly on the work surface so that air bubbles rise and the surface becomes smooth. Optionally, sprinkle on additional sprinkle decorations. Then place in the fridge for 10-15 minutes. Demolding and wrapping: If the chocolate does not come out on its own, chill for a few more minutes. Finished bars fit perfectly into transparent bags. Decoration ideas: Dried fruit, chocolate gitattos (smooth out the bar, apply foil, leave to dry at room temperature, peel off) or a touch of metallic powder - in most cases, less is more. Practical tips: For chocolates, professionals prefer dimensionally stable polycarbonate molds; they are transparent, robust, provide a beautiful shine after polishing and make it easier to release. Silicone tends to adapt to the mass and is therefore less suitable. The chocolate bar mould is the solid basis for uniform results and versatile designs - from classic to colorful.