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Molding Chocolate

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Molding is possible because chocolate contracts when it sets. Thus, it pulls away from the mold and can be easily removed. Molds are made of metal or plastic. They must be kept clean and dry, and the insides must be kept shiny and free of scratches. If they are scratched, chocolate will stick to them.

To be sure the molds are completely clean and smooth, hold them briefly over steam, then polish the inside surfaces with cotton wool. Be sure they are completely dry before proceeding to mold the chocolate.

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