Chocolate bar mold crystal

Chocolate bar mold crystal

With the crystal chocolate bar mold, you can easily make decorative chocolate bars yourself. The mold is ideal for creative, elegant and special bars. The special shape ensures a beautiful appearance and makes your chocolate bars a real eye-catcher. The bars are ideal for gifts, dessert buffets and special chocolate creations. The mould is made of sturdy, food-safe plastic. This gives your chocolate bars a beautiful shape and a clean surface. Clean the mould 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 bars 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 unfilled bars, fill the mould directly with well-tempered couverture. If you wish, you can also mix the couverture with nuts, crisp, dried fruit or spices. Tap the mould lightly on the work surface to release air bubbles and distribute the chocolate evenly. 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 shells will melt and the bars will stick to the mould. To seal, pour tempered couverture back onto the mould and smooth the surface cleanly. The finished bars must then be cooled in the fridge. The cooling time is approx. 30 minutes so that the bars can cool down completely. They should only be removed from the mold when they come away cleanly from the mold. Typical mistakes during production are poorly tempered couverture, fillings that are too warm, insufficiently polished molds or air bubbles in the mold. An improperly leveled base or fillings that are filled too high also often lead to unclean results. If you use correctly tempered couverture, prepare the mould well and allow the bars to cool completely, you are guaranteed beautiful and shiny results. With this chocolate bar mould, it is particularly easy to make homemade chocolate bars with a special look and a clean finish. With a little practice, you can easily make creative and impressive bars that will delight family, friends or customers.