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Best chocolate for chocolate moulds
3 replies to this topic
Posted 22 February 2013 - 12:20 PM
Just wondering whether someone can tell me what the best chocolate to use for chocolate moulds?
I am making some chocolates for my daughter basketball team to eat.
I only want to do milk chocolate.
Posted 22 February 2013 - 01:25 PM
If it's just for kids and you don't want to fuss around too much, just use the ordinary supermarket milk chocolate.
If you want something a little better, buy some couverture chocolate but you will have to temper it. It's really not that difficult if you have a thermometer, just a tiny bit of extra work. Digital thermometers are really inexpensive these days, the one I'm currently using for my tuna confit was $14.95 from a kitchenware store.
I grate the block of chocolate and melt about half to 2/3 of it. You need to get it to a certain temperature (google is your friend). Then add the rest of the grated chocolate and stir til it cools to a certain temp. Now it's ready to use.
With your moulds, make sure you 'polish' them with a clean tea towel to help the chocolates come out nice and shiny.
Posted 23 February 2013 - 03:22 PM
Thanks *LucyE*, that's very helpful.
Yes the chocolates will be for 7 yr old girls.
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