Moulding Chocolate

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About
Metal moulds are inherently more difficult to work with. The best sort are those made in Germany from Plexiglas. Whatever material you use, however, a few basic rules need to be applied.

Jane Suthering, whose book, Wicked Chocolate (Conran Octopus) is an inspirational source of information on all aspects of chocolate cooking, says that moulding chocolate is inherently difficult and highly skilled, but that this should not prevent somebody from making a reasonable attempt at home.

The first determinant is the quality of the chocolate itself. ‘Get hold of the best you can that is high in cocoa solids and, if possible, use a Plexiglas mould which should be absolutely clean. Make sure by washing and drying carefully, then polish with cotton wool just prior to use. You must work in a cool environment.