Chocolate bar set

Chocolate bar set

With the chocolate bar set, you can easily make fine chocolate bars with a matching filling yourself. The set is ideal for anyone who wants to make special and professional-looking bars themselves. The special feature of this set is the combination of a solid mould and an additional mould for the filling. This means you can not only make a beautiful chocolate shell, but also prepare the filling in a suitable mold. This creates particularly fine chocolate bars with a harmonious structure and a beautiful interior. The solid mould is made of sturdy, food-safe plastic. This gives your bars a clean surface and a beautiful shape. The additional mold is ideal for preparing ganache, fruit fillings, jelly or other fillings neatly. Clean the solid mould with lukewarm water and a mild washing-up liquid before first use. 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 shell moulding, 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. Meanwhile, the filling can be prepared in the additional mold and chilled or frozen. Then carefully place the prepared filling into the molded shell. If necessary, some additional filling can be added. 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 mould when they come away cleanly from the mould. Typical errors in the production of such bars are poorly tempered couverture, fillings that are too warm, insufficiently polished moulds or an uncleanly removed edge. An insufficiently chilled filling or too much ganache also often lead to unclean results. If you use correctly tempered couverture, prepare the mould well, insert the filling cleanly and allow the bars to cool completely, you are guaranteed beautiful and shiny results. With this chocolate bar set, you can easily make your own chocolate bars with an elegant shell and matching filling. With a little practice, you can easily make creative and impressive bars that will delight family, friends or customers.