1 hour ago, akonsu said:Thanks! This is a great idea, I did not think of that. My oven heats to about the same temperature with the light on. I think it can just put the moulds there before using them. Also, this is perhaps a stupid question, but why do we need to heat the moulds? I mean we are not talking about moulds just taken from a fridge, they are usually kept at room temperatures, so why is this needed?
I believe that the closer your molds are to the temperature of the chocolate when you fill them, the better result you'll get e.g. a reduction in release marks. And also, you get a little more working time to shake out bubbles if your chocolate doesn't begin immediately solidifying when you add it to the mold.
I also used my oven to "proof" the chocolate molds. I didn't like using a heat gun because it would not heat the mold evenly.
