Chocolate Bar Mould Round

Round chocolate bar mold

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 and not the chocolate from the supermarket.
Each couverture goes through three stages during tempering. Melting, cooling and reheating. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture is really at the right temperature, you can also use a Chocolate thermometer for help.

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.

Exceptional panel design

For an extraordinary chocolate bar you need:
Cocoa butter colors (of your choice)
Brush
Metal horn
Heat the cocoa butter paint in the microwave or in a warm water bath.
Be careful, 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 splashes 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 mould over every now and then so that you can see that you have really done a clean job and that the chocolate mould is completely filled with paint.
To be on the safe side, you can also leave this paint to dry for 10 minutes and then brush another layer of paint over it if you really want to make sure that no couverture shows through later.
Run a metal horn over the painted moulds to scrape off the excess paint and clean the edges.

For the completion you need

Tempered chocolate coating of your choice
A little sprinkling decoration

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 paint, 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. In most cases, the motto for decorating chocolate bars is: less is more. Try it out and create your own personal chocolate variety.

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. World of chocolate with you. Dive in with us!