The importance of letting chocolate cool properly

Store your freshly moulded chocolate figures in a refrigerator with good air ventilation at 14 to 16°C for 30 minutes (or even longer for large hollow figures) to let them crystallise completely. Place the mould with its bottom facing sideward to keep the heat from remaining trapped inside the mould, otherwise the chocolate would cool too slowly and turn greyish.

Afterwards, check if the chocolate has contracted sufficiently inside the mould. That’s the great thing about transparent polycarbonate moulds: you can easily monitor the cooling process. If the chocolate still shows darker spots, it needs further cooling. Make sure that the chocolate has contracted evenly before attempting to unmould your chocolate figure.

Watch our tutorials about storing finished products and creating chocolate figures with a mould to learn the proper storage and cooling techniques.