Chocolate bar mold star

Moulds chocolate star - use and property

The essence of every chocolate star is the mold. With this professional mold made of food-safe plastic, your homemade chocolate stars will definitely succeed.

Chocolate mold - application

The application is very easy! For this, chop your chocolate coating, if you have bought it as a bar. Then melt a good two-thirds of the couverture under a bain-marie over 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 it will clump.

The molten mass is cooled and later reheated (called tempering).

Then pour the liquid chocolate mixture evenly into the mold. To avoid air pockets, you can gently tap the mold against the table. Et voilà: A fine, homemade chocolate bar, as if from the confectioner himself!

Practical knowledge in our chocolate courses

We also offer courses on everything to do with chocolate and praline making, where our expert course leader will take you on a journey into the sweet world of chocolate.