Chocolate bar mold Advent calendar

Chocolate bar mold Advent calendar

The essence of every chocolate bar is the high-quality mold. With this professional chocolate bar made of high-quality polycarbonate, you can easily make your own chocolate bars for the Advent season. This chocolate mold is the perfect Advent calendar for every chocolate lover and every sweet tooth. The chocolaty Advent calendar is 10 cm long, 18 cm wide and features 24 elegant, individual compartments - simply perfect for breaking off a piece every day until Christmas and sweetening up the Advent season. Each compartment has a unique motif which creates a festive atmosphere. You can enhance the chocolate bar with different ingredients such as nuts, dried fruit, spices or caramel to create a variety of flavors. This Advent calendar is not only a delicious treat, but also a beautiful decoration for the run-up to Christmas. Treat yourself and your loved ones to a little sweet treat every day and celebrate the Advent season in a delightful way with this chocolate mold Advent calendar.

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

The essence of every chocolate bar is the high-quality mold. With this professional chocolate bar made of high-quality polycarbonate, you can easily make your own chocolate bars for the Advent season. This chocolate mold is the perfect Advent calendar for every chocolate lover and every sweet tooth. The chocolaty Advent calendar is 10 cm long, 18 cm wide and embroidered with 24 elegant, individual compartments - simply perfect for breaking off a piece every day until Christmas and sweetening up the Advent season. Each compartment has a unique motif which creates a festive atmosphere. You can enhance the chocolate bar with different ingredients such as nuts, dried fruit, spices or caramel to create a variety of flavors. This Advent calendar is not only a delicious treat, but also a beautiful decoration for the run-up to Christmas. Treat yourself and your loved ones to a little sweet treat every day and celebrate the Advent season in a delightful way with this Advent calendar chocolate mold.

Exceptional panel design

For an extraordinary chocolate bar you need:

Cocoa butter colors (of your choice)

Brush

Metal horn

Heat the cocoa butter coloring in the microwave or in a warm water bath.

Please note that the water should not be much warmer than 40 ºC, otherwise the cocoa butter will crack.

If you heat the paint in the microwave, you must melt it on low power and in several short intervals.

Now pour some of the liquid white paint onto a small spoon and then run the brush over the edge of the spoon in a quick movement. This will create small sprinkles in the chocolate molds. Of course, you can also make these sprinkles with the other colors or use a different technique, but with this one the dots will be quite fine.

It is best to place baking paper or plenty of kitchen roll under the mold so that you don't have too much to clean.

Wait approx. 5-10 minutes until the paint has dried at room temperature and then brush the mold completely with the next color of your choice. Turn the mold over every now and then so that you can see that you have really worked cleanly and evenly and that the chocolate mold is completely filled with paint.

To be on the safe side, you can also let this color dry for 10 minutes and then brush another layer of color over it if you really want to make sure that no couverture shimmers through later.

Run a metal horn over the painted shapes to scrape off the excess paint and clean up the edges

For the completion you need

Tempered couverture of your choice

A little sprinkle of decor

Mix the sprinkle decorations with the tempered couverture in a bowl and then pour this mixture into a piping bag.

Now fill each chocolate mold with chocolate. Tap the mold lightly on the work surface so that the couverture is evenly distributed, all air bubbles rise to the top and a smooth surface is created. You can also sprinkle the sprinkles on the surface or leave them out of the couverture from the start and just add them to the surface. Place the mold in the refrigerator for 10-15 minutes after pouring.

After the cooling time, the chocolate should come out of the mold on its own. If this is not the case, you will need to chill the mold for a few minutes longer. You can pack these beautiful chocolate bars in our transparent bags. Who will be delighted with this great gift? You can also find the recipe on our blog.

Decoration options in abundance

Chocolate coatings are available in dark, white and milk chocolate, but in the most colorful options! With cocoa butter dyes, as in the recipe, you can color your mold in your favorite color. To do this, brush a little paint into the chocolate mold. You can sprinkle your bar with dried fruit. This will give your bar a light splash of color and a fresh touch on top. Chocolate gitattos are also perfect for chocolate bars. Simply smooth out your chocolate bar 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 molds and cocoa butter colors. You can create a pretty shimmer on your chocolate bar with a little metallic powder. When decorating chocolate bars, the motto is usually: less is more. Try it out and create your own personal chocolate variety.

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. Unlike 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, in which our expert course leaders take you on a journey into the sweet world of chocolate. Dive in with us!