Capsules for surprise egg large, 10 pieces

Capsules for surprise egg large, 5 pieces

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 chocolate and not the chocolate from the supermarket. Each couverture goes through three stages during tempering. Melting, cooling and heating again. 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.

Pouring out the mold

Take a larger brush. Use this to brush the entire mold with the tempered milk couverture first. After brushing the entire surface with the couverture, no air bubbles should be visible. These would otherwise be visible as holes in the finished mold. Use a metal horn to remove any chocolate from the surface of the mold halves. Now you can fill the mold completely with milk couverture. It is best to use a soup ladle for this. Use the chocolate hammer or the handle of a spatula to tap against the edge of the mold so that any air bubbles rise. Quickly turn the mold over and let the couverture flow back into the container, continue to tap the edge with the chocolate hammer and wait until the excess couverture has run out. If you now notice that the resulting wall is a little too thin, simply repeat the filling and emptying process. Then scrape off the bottom drops with the metal horn or a spatula and place the mold in the refrigerator for 10 - 15 minutes. Then do the same process with tempered white couverture to create the typical two-colored surprise egg. Now you can place the filled capsule in one half, warm both edges of the egg halves or coat them with tempered couverture and stick the halves together.

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the world of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. Whether it's a tempering, molding or praline course, at miniSchoggi we are sure to suit your taste. As a great experience for the whole family or for making unusual gifts, our figure casting courses are perfect. At miniSchoggi, you will learn how to properly polish polycarbonate molds, make them up sweetly and pour them out nice and thin. This is how young and old create colorful and elegant chocolate figures. Children as young as 8 can take part and make a very special Easter bunny or Santa Claus. An experience for young and old.