From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Tools:
- Polycarbonate Chocolate Molds
- Small Offset Spatula
- Ladle
- Small Cutting Board
- Parchment Paper
- Sheet Pans
Method:
- Using a cotton ball, polish the inside of each cavity of the chocolate mold. (This will ensure a shiny and even finish to the molded confections).
- Apply any decoration to each cavity. This can include airbrushed, speckled, or painted colored cocoa butter, luster dust, edible gold and silver, etc.
- Using a ladle, completely fill the mold with tempered chocolate, ensuring each cavity is fully coated.
- Using the small offset spatula, clean any excess chocolate from the surface of the mold.
- Tap the mold to remove any air bubbles from the cavities of the mold. This ensures a smooth and properly sealed shell.
- Invert the mold over the bowl of tempered chocolate and carefully tap the sides of the mold to remove excess chocolate. Each cavity should be well evenly coated resulting in a thin shell. While still inverted, using the small offset spatula, scrape off any excess chocolate remaining on the top and sides of the mold.
- Place the inverted mold on a parchment lined sheet pan and place in a refrigerator for 5-7 minutes. Remove the mold and leave in a cool, dry place.
- Using a pastry bag, fill each cavity with the desired filling, leaving 1/8 of an inch from the top of the mold. This is essential to properly sealing each confection.
- Allow the filled molds to dry in a cool, dry place. This process can take anywhere from 1-3 days.
- When dry to the touch, seal the molds with a thin layer of tempered chocolate, scraping off excess to ensure each cavity is well sealed and will easily release from the mold.
- Place the mold in a refrigerator for 5-7 minutes to fully set the sealed chocolates. Remove from the refrigerator and carefully, but firmly tap the mold to release the finished chocolates.
Purchase items in BOLD in-store at Surfas or online at Culinary District!