Aurora chocolate mold 28 chocolates

Aurora chocolate mold 28 chocolates

Tempering couverture

Before you can use the mold, you need to prepare a very important component: the delicious chocolate coating. It is not enough to simply melt the drops. The chocolate coating must be tempered before use. Only use high-quality couverture and not the chocolate from the supermarket.
Each couverture goes through three stages during tempering. Melting, cooling and reheating. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. If you follow the table in our blog post, nothing can really go wrong. To make sure that your couverture is really at the right temperature, you can also use a chocolate thermometer .

Chocolate molds and how to use them

Preparation is extremely important for all molds used for casting chocolate molds. Rinse the mold with lukewarm water and a gentle detergent. This must not contain any lye or rinse aid, as this would attack the molds. Then wash off all residues with lukewarm water and dry the mold thoroughly. Polish the mold with non-fraying absorbent cotton or a very fine handkerchief. From now on, you should no longer touch the mold directly, otherwise you will see fingerprints on the chocolate later. Hold the mold by the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, as a mold that is too hot or too cold can interrupt the tempering process.

Praline mold - Application

Before you can start making them, there is one more important component to prepare: The ganache, a delicious praline filling. You can find the recipe in our blog post.
You will need:
40 g whole cream
5 g sorbitol
5 g butter
10 g glucose
40 g fruit puree (of your choice)
5 tsp flavoring (of your choice)
40 g whole cream
140 g white couverture
Before you start with the actual ganache, you first need to boil down your fruit puree until you only have 40 g of the puree left. The puree is initially very watery and reducing it gives it a more intense flavor and also makes it a little thicker.
Now add the full cream, sorbitol, butter and glucose to the reduced puree and bring the mixture to the boil.
As soon as the mixture boils, you can pour it over the white couverture drops and leave to stand for a short time so that they can melt a little. After a minute, you can stir the mixture with a whisk to obtain a smooth, homogeneous mixture. Then add the flavoring and stir in well.

Finally, you can fill the ganache into a piping bag, seal the back with a clip and leave to cool at room temperature for approx. 30 minutes.
What you need for your hollow praline shells:
Cocoa butter colors of your choice (optional)
Praline mold
Brush
Tempered couverture
Metal horn
Spatula
Place the cocoa butter color in a bowl of warm water so that it can melt. Make sure that the temperature of the water does not exceed 45 ºC.
In the meantime, you can grab a paper towel and carefully polish your mold. The better you polish the mold, the more beautiful the shine will be afterwards.
Now brush the praline mold with the liquid cocoa butter paint. You should repeat this process again so that the color application is nicely opaque. Note that you can also omit this step. The color gives the praline an exciting look and is therefore optional.
Wipe off the excess paint on a paper towel and leave the mould for a few minutes to allow the paint to set completely.
Using a silicone brush, brush the dome mould with a thin layer of tempered white couverture if you have not used any paint. Then run a metal horn over the praline mold to remove the excess couverture.
Now you can fill the mold completely with tempered couverture. Tap the polycarbonate mold several times with a chocolate mallet or the back of a spatula to release any air bubbles. Now turn the mold over and pour the chocolate back into your tempering device. Don't forget to tap it here too, as we want a nice, thin wall of praline.
As soon as the chocolate has completely run out, run the spatula along the bottom of the mold once to remove the excess couverture. Finally, clean again with a metal horn and then place the mould in the fridge for approx. 5 minutes.
Take the praline mould out of the fridge, cut a large hole in your piping bag with the ganache and fill the poured praline moulds to approx. 2-3 mm below the rim. Leave the molds at room temperature for at least an hour. This gives the ganache a light skin and makes it easier to seal later.
After the "resting time", you can now fill a piping bag with tempered white chocolate, cut off a medium-sized piece of the tip and fill the chocolate onto the ganache. Tap the mould lightly on the base so that everything is evenly distributed and then remove the excess couverture using a metal horn.
Now you can decorate your chocolates and place them in the fridge for approx. 20 minutes.

Decoration options in abundance

Chocolate coatings are available in dark, white and milk chocolate, but in the most colorful options! With cocoa butter paint, as in the recipe, you can color your praline in your favorite color. To do this, brush a little paint into the chocolate mold. You can sprinkle your sealed praline with dried fruit. This will give your praline a light splash of color and a fresh note on top. Chocolate gitattos are also ideal for pralines. Simply smooth out your freshly sealed praline in the mold and place the tattoo foil on top. Leave to dry at room temperature and then peel off. You can of course create a greater variety of decorations by combining different praline shapes and cocoa butter colors. With a little metallic powder, you can create a pretty shimmer on your praline or would you just like to put a pistachio on the praline? In most cases, the motto for decorating chocolates is: less is more. Try it out and create your own personal variety of pralines.

Use of polycarbonate

Polycarbonate is not a simple plastic or hard plastic. Unlike most plastics, it can withstand very high temperatures. Polycarbonate is very transparent, very strong and incredibly robust. It is considered almost unbreakable and scratch-resistant and is therefore often used instead of glass. The thermoplastic polymer is therefore used in the manufacture of spectacle lenses, car headlights and in the construction industry. As it is also lighter than glass, it is a welcome alternative. These properties do not necessarily make the material cheap and polycarbonate is therefore only used when it is really necessary. For the confectionery sector, it means that perfect pralines, chocolate bars or other chocolate products can be produced in the mold. In contrast to silicone, polycarbonate gives the chocolate its shine after polishing. Thanks to the dimensionally stable chocolate mold, the chocolate can contract during cooling and thus be easily removed from the mold. Silicone, on the other hand, is known for its tendency to conform to the mass. This is not desirable in confectionery. We therefore recommend that you avoid silicone molds for chocolate products and opt for high-quality polycarbonate.

Practical knowledge in our chocolate courses

We also offer courses on everything to do with chocolate and praline making, in which our expert course leaders take you on a journey into the sweet world of chocolate. Dive in with us!