Chocolate bar mold Chocolate bar rectangle large, 150 g

Chocolate bar mold Chocolate bar rectangle large, 150 g

With the chocolate bar mold chocolate bar rectangle large, 150 g, you can easily make your own chocolate bars and special molds. The mold is ideal for creative chocolate ideas and special bars. Special molds and smaller bars are ideal for gift ideas, tastings and creative chocolate creations. The mould is made of sturdy, food-safe plastic, making it particularly easy to produce special shapes and fine portions. This gives your chocolate bar a beautiful shape and a clean surface. Clean the mold with lukewarm water and a mild detergent before using it for the first time. Rinse it well and dry it completely. Then polish the mold with lint-free absorbent cotton or a very fine cloth. If you would like to decorate your chocolate bar with color, you can paint the mold with cocoa butter colors or a little tempered couverture before pouring. Allow the decoration to set briefly before continuing. For filled bars, first fill the mould completely with well-tempered couverture. Tap the mold lightly on the work surface to allow air bubbles to escape. Pour out the excess couverture to create a nice shell. Place the mould in the fridge for about 5 minutes to allow the shell to set. You can then pour in the cooled filling. Make sure that the filling is no longer hot, otherwise the shell will melt and the bar will stick to the tin. To make the base, fill it with tempered couverture and smooth it cleanly with a spatula. The finished bar must then be chilled in the fridge. The cooling time is approx. 30 minutes to allow the bar to cool completely. The bar should only be removed from the mould when it comes away cleanly from the mould. Of course, all moulds can also be used for unfilled bars. You can mix the tempered couverture directly with the desired ingredients such as nuts, crisp, dried fruit or spices and fill the mold. Tap the mold lightly so that the chocolate is evenly distributed and air bubbles can escape. Here too, the finished bar must then be cooled in the refrigerator for approx. 30 minutes. Typical mistakes during production are couverture at a poor temperature, fillings that are too warm, moulds that are not sufficiently polished or air bubbles in the mould. An improperly leveled base or unevenly distributed ingredients also often lead to poor results. If you use correctly tempered couverture, prepare the mould well and allow the bar to cool completely, you are guaranteed beautiful and shiny results. This chocolate bar mould makes it particularly easy for you to make your own special bars and creative chocolate ideas. With a little practice, you can easily produce special shapes and fine chocolate bars.