Chocolate hearts, 8 pieces

Chocolate hearts with bottom casting mold, 8 pieces

Pour with this high quality polycarbonate chocolate mold hearts with bottom. An elegant and really practical mold, because even your fingers are protected by a special indentation and thus facilitate the smooth wiping of the excess chocolate during the pouring process.

Praline mold - application

For all molds used to pour chocolate molds, preparation is extremely important. Rinse the mold with lukewarm water and a gentle dishwashing detergent. This must not contain lye or rinse aid, as this would corrode the molds. Then rinse off all residues with lukewarm water and dry the mold very well. From now on, you should not touch the mold, otherwise fingerprints will be visible on the chocolate later. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief.
You should only use high-quality, tempered couverture to make chocolates. Chocolate from the supermarket will not be liquid enough and will not produce the desired quality of pralines. For tempering, it is best to use a tempering device, but you can also make a water bath. Be careful not to let any water get into the chocolate. This would make it crumbly and lumpy.

Take your polished mold, the tempered couverture and a clean and dry brush. Brush each indentation of the mold with a little couverture. Now turn the mold upside down, no more air bubbles should be visible. Otherwise, these will become visible when the pralines are formed. Then fill the cavities with couverture. You can use a piping bag or a ladle or pour it directly from the pot. All praline cavities should be filled to the brim. Use a spatula to lightly tap the edge of the mold so that any air bubbles rise.

If you have a large tempering device, you can tip the couverture directly back. Otherwise, take out a clean baking paper and turn the praline mold over it. Use a spatula to tap the side of the chocolate mold until the walls of the chocolate are the right thickness. Now clean the surface of the mold with a metal horn. While the chocolate in the mold is placed in the refrigerator for 10 minutes to set, you can return the couverture from the baking paper to the bowl or tempering machine.

You can now refine the chocolates with various delicious fillings. A noble orange ganache goes perfectly with a dark praline shell. A sweet caramel filling is suitable for milk couverture and light fruit fillings taste particularly good in a white praline. Here you can let your imagination run wild!

The fillings should cool before being filled into the chocolates to 3 mm below the edge. Leave at room temperature for half an hour so that a light skin forms. Then the pralines can be sealed with the remaining couverture. Again, you can use a ladle, piping bag or the bowl. Depending on the method, clean the mold again with the metal horn. Place the sealed chocolates in the refrigerator for another 20 minutes.

To unmold, twist the mold a little, then quickly invert onto a clean work surface. Be careful that the chocolates do not damage each other. If not all the chocolates come out immediately, you can lightly tap the mold on the table. If they still do not come out, put them in the refrigerator again.

With a little practice, you can create beautiful chocolates. For special effects, you can add a little colored cocoa butter to the mold before brushing. Become a home confectioner yourself and delight your loved ones with the creations!

Practical knowledge in our Praline courses

If you would like to learn more about the art of making chocolates, you are welcome to join one of our Courses on the subject of chocolate. We will show you how to make the perfect shaped and cut chocolates, how to temper your couverture optimally and how to fill your chocolates deliciously. You will learn all this from trained confectioners who can also answer difficult questions. We would be very happy to welcome you at one of our courses!