Tool chocolate mold

Tool chocolate mold

Easy as pie, you may soon make your own chocolate tool at home with this chocolate mold. Then you can decorate it with nuts, flowers, caramel or whatever you feel like. Of course, you can combine the resulting chocolate tool with a little liquid chocolate to a three-dimensional figure.

Tool chocolate mold - application and properties

The application is very easy! Chop your chocolate coating, if you have bought it as a bar. Then melt a good two-thirds of the couverture over a bain-marie on 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. Just 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). The liquid chocolate mass is then evenly poured into the mold. To avoid air pockets, you can gently tap the mold against the table. Et voilà: homemade chocolate tool, as if from the confectioner himself!

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!