What to take to heart when creating moulded chocolates

Squeaky-clean chocolate moulds

Before creating your chocolate shells, always check your chocolate moulds thoroughly for cleanliness. Any residual chocolate, filling smudges or even fingerprints on them will yield an imperfect final product. Whenever you touch the surface of a mould cavity, it leaves fingerprints on it, which are visible on your chocolate shell every time you create moulded chocolates with it. So cleaning your chocolate moulds before using them should always be the very first step of your moulding process.

Always use polycarbonate chocolate moulds

Compared to aluminium or silicone chocolate moulds, polycarbonate moulds bring out a higher gloss in your chocolate shell. They also distribute the heat of the tempered chocolate more evenly and reduce the chance of creating dull spots on the chocolate shell due to refrigeration. An additional advantage of using polycarbonate moulds is their transparency, which enables you to keep an eye on your moulded chocolates during the cooling process. If they still show some dark spots, the chocolate isn’t entirely hard yet and will stick to the mould. Just pop your moulded chocolates back in the refrigerator then and give them another few moments to set.