Molding Chocolates

Couverture is always used for molding, as its high percentage of cocoa butter makes for a more fluid chocolate. The tempered chocolate used to fill the molds should be as warm as possible within the ideal working temperature range.

1. Clean and temper the molds to room temperature. Chocolate molds should be completely clean and at room temperature before use. They should always be polished with a clean soft cloth to remove any debris or water spots, which would give the surface of the unmolded chocolate a blotchy or dull appearance. The temperature of the mold is also important. If a mold is cold, the chocolate will set too quickly; if the mold is warm, it may bring the chocolate out of temper.
2. When using molds that have an intricate design, first brush some of the chocolate into the mold. Brushing forces chocolate into the crevices of the design, ensuring that the detail of the mold will show clearly when the chocolate is unmolded.
3. Pour the tempered chocolate into the mold, completely filling it.
4. Working quickly, tap or vibrate the mold to release any air pockets and to ensure that the chocolate fills all the crevices.
5. Immediately invert the mold, pouring the excess chocolate back into the container of tempered chocolate, leaving only a thin coating in the mold. Do not reinvert the mold, or chocolate may pool, creating a layer of chocolate that is too thick. Instead, suspend the mold upside down by balancing the edges on two containers or bars over a sheet of clean parchment paper, and let stand until the chocolate in the mold reaches a semisolid consistency.
6. To clean the surface of the mold, hold the mold at a 45-degree angle, bracing one edge against a flat surface; starting halfway up the mold, push a bench scraper down the mold, removing any chocolate on or above the surface of the mold. The edges of the chocolate must be flush with the surface of the mold so that the chocolate can be properly sealed after filling. If the chocolates are not properly sealed, they will have a shorter shelf life. Turn the mold around and remove excess chocolate from the other half.
7. Fill the mold 80 to 90 percent full with the desired filling, which must be liquid enough so that there is no possibility of creating air pockets.
8. Once it is filled, tap or vibrate the mold to release any air bubbles and settle the filling. To ensure that the mold is not overfilled, hold the mold up at eye level and look across the surface; there should be no filling visible above the surface. Any excess filling should be removed before the seal coat of chocolate is applied, or the filling will become mixed into the chocolate, which will not harden or effectively seal the confection.
9. Coat and seal the molded confections by drizzling on a thin layer of tempered chocolate, then gently spreading the chocolate out to cover and completely seal.
10. Let stand until the chocolate is in a semisolid state (it should be wet and tacky but not fluid), then clean the surface of the mold using a bench scraper as described above.
11. Chill molded chocolates under refrigeration for 5 to 10 minutes; do not freeze. To test whether the chocolates are ready to be unmolded, give the tray a slight twist; you should hear a crackle. With clear plastic molds, you can check the underside to see if the chocolates are releasing.

12. To unmold, turn the mold upside down and, holding it at a 45-degree angle, gently but firmly tap it once. Molded chocolates must be handled carefully at every step of the process.

    Even when finished, the chocolates can be damaged easily; picking up fingerprints, smudges, scratches, and the like will render a delicious product visually unappealing.