Chocolate mold lollipop hearts, 8 pieces

Chocolate mold lollipop - use and feature

Chocolate mold - application

The application is quite easy! To do this, chop your chocolate coating if you bought it as a bar. Then melt a good two-thirds of the couverture under a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, unmelted couverture and dissolve in it, stirring occasionally. Make sure that no water gets into the couverture, as this will make the chocolate crumbly and cause it to clump.

The melted mass is cooled and later reheated (called tempering).

Then pour the liquid chocolate mass evenly into the mold. To avoid air pockets, you can gently tap the mold against the table. Et voilà: A fine, homemade chocolate bar, as if from the confectioner himself!

Practical knowledge in our chocolate courses

We also offer courses on everything to do with chocolate and praline making, where our expert course leader will take you on a journey into the sweet world of chocolate.