Chocolate mold for Dubai chocolate, 90 g

Chocolate mold for Dubai chocolate, 90 g

With this German-made mold for Dubai chocolates, you can easily create your own delicious chocolates! The mold has been specially designed to provide enough space for the characteristic filling that makes Dubai chocolate so unique. The mold has six parts, so you can make six bars in a single operation, with each bar weighing around 90 g. Made from high-quality polycarbonate, this mold will serve you faithfully for many years to come. Dare to create your own Dubai chocolate and enjoy the result!

What is Dubai Chocolate and how is it made?

The world of chocolate is a fascinating journey full of taste sensations and creative possibilities. Dubai chocolate in particular has captured the hearts of many chocolate lovers. This recipe not only offers a delicious and rich chocolate base, but also creative shapes and combinations that will delight your senses. Learn how to make this delicious delicacy yourself.

What ingredients are needed for Dubai Chocolate?

To make Dubai Chocolate, you need some high-quality ingredients, which form the basis for this delicious recipe. The main ingredient is, of course, a fine couverture - the original was made with Felchlin couverture, so we recommend using this. You will also need a suitable chocolate mold, cocoa butter colors, angel hair and pistachio cream.

How can I make Dubai chocolate myself?

We have created a separate blog post for this, which you can find in our recipe blog under Dubai chocolate. Everything is explained in detail with pictures and is a perfect start for your own creation, so that you get the right knowledge directly from a professional.

Which molds can I use for my chocolate bars? And

What are the best molds for chocolate bars?

Stable molds with a smooth surface are very important. This is why metal molds were used in the past, but today all professionals rely on polycarbonate molds, which offer many advantages. The polycarbonate molds are stable and therefore your board will be nice and straight even if you transport it at an angle, and transport is also possible without the help of a tray or similar. Likewise, only with a stable mold can a nice shell of the bar be poured, which is essential for the Dubai chocolate with a filling as a core. The smooth surface also ensures that the bar can have a beautiful sheen. It is also practical that you can see through the mold, so you can already see your own pattern of cocoa butter colors and can also make corrections. A polycarbonate mold is practically indestructible and will give pleasure for decades as long as you give it some care.

Why should I not use a silicone mold for my Dubai chocolate?

Silicone molds are NOT suitable for making chocolate bars for the following reasons. They are flexible and do not provide any support, so they cannot be worked beautifully and any transportation is a risk. You cannot see what you have decorated or ground with cocoa butter, which is another major disadvantage when making Dubai chocolate. In addition, because of the silicone, the surface can never be completely smooth and the gloss does not reach the same level as with a polycarbonate mold. We therefore recommend using polycarbonate molds for chocolate creations whenever possible. Silicone molds are brilliant for patisserie and cakes, as this is where their strengths come into play, but unfortunately not for chocolate production.

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. In future, you should not 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.

Couverture and tempering

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, because you won't be happy with it.
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 follow the table iin 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.

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. Place the mold in the fridge 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.