Baking Tips & Tricks
How to mould chocolate
1. Ensure your bench is clean and smooth. It’s always a good idea to put some plastic or kitchen paper down on the surface to catch any drips.
2. Holding the mould at an angle, gently pour the tempered melted chocolate into the moulds as desired.
3. Once filled or coated, gently tap the mould on to your surface to release any trapped air bubbles.
4. Use a plastic or metal scraper to remove any excess chocolate from the top of the mould.
5. Refrigerate for approximately 20 to 30 minutes.
How to make filled moulded chocolate
1. Instead of filling the moulds completely, coat the moulds with tempered chocolate only as illustrated and then place in the efrigerator for 20 minutes or until the chocolate hardens.
2. Using a piping bag with a small round nozzle, fill with your choice of ganache. Alternatively you may like to add some candies or nuts.
3. Place the nozzle in the centre of each mould and fill to the ¾ mark with the ganache without touching the hardened chocolate edge. Refrigerate for 20 minutes until the centre is hardened.
4. Hold the mould at an angle and pour the remaining tempered chocolate over the mould completely covering the ganache filled moulds.
5. Use the spatula to scrape off excess chocolate and refrigerate for 20 minutes until the chocolate is hardened.
6. Once the chocolate has hardened, the chocolate should have shrunk back slightly from the moulds, making them easy to tap out onto the work surface. Now they’re ready for eating or decorating!
Pouring tempered chocolate into moulds
Using different fillings