Chocolate mold champagne bottle

Chocolate mold champagne bottle

With this professional champagne bottle chocolate mold, you can easily make a beautiful chocolate figure yourself. The mold is ideal for creative chocolate figures, small gifts and decorative table decorations. Please follow the steps below to ensure successful production. Clean the mold with lukewarm water and a mild detergent before using it for the first time. Rinse the mold well and dry it completely. Only touch the edge of the mold so that there are no marks on the final chocolate figure. Polish the inside with non-fraying absorbent cotton or a very fine cloth. You must then use well-tempered couverture. It is very important that your couverture is of a high quality and has been tempered correctly. You can find more information on tempering on our blog. You can temper in a tempering device or in a water bath. Make sure that no water gets into the chocolate. If you now want to design the figure, you can make up individual details with colored cocoa butter or tempered couverture. Work carefully and allow each layer to dry briefly before continuing. Then brush the mould with a thin layer of couverture. Then clean the edges carefully. Now place the mold halves together and secure them with the appropriate clips. Then fill the mold completely with chocolate. Gently tap the mold to release any air bubbles. Let the excess couverture run out again and tap the mold with a chocolate hammer to achieve the perfect chocolate wall thickness. This step can be repeated for a thicker chocolate wall. After a short cooling time, prepare the base of the mould. Simply pour some tempered couverture onto a sheet of baking paper and spread to the desired thickness. Press the mold onto this and place the entire mold in the refrigerator. Make sure that you use a stable base such as a cake plate and clean the base of the mold well before placing it in the base. Now leave the tin to cool in the fridge for approx. 15 minutes and carefully remove the base and clips. Then leave to cool again for approx. 15 minutes and then carefully remove from the mold. The time may vary depending on the mold and the temperature in the refrigerator. Finally, the chocolate mould can be beautifully packaged. With this professional champagne bottle chocolate mould, you can easily make your own chocolate figures. Your family and friends are guaranteed to be delighted.