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Antique chocolate basket mold

Irishgentleman
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Kerry Beal

Kerry Beal

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Posted (edited)

Welcome @Irishgentleman.

 

Let's start with how you are tempering the chocolate you are using to make the molds? Are you getting a good temper test? I usually have the chocolate at a few degrees cooler than I do for other things when I'm doing hollow molds. 

 

It usually takes me a couple of tries when the season for hollow molds come around before I don't break them. I have the molds at room temperature - I fill them with chocolate, let it sit a minute or two, then pour it back out into the bowl. They sometimes benefit from a second pour of chocolate into them. After they start to show signs of crystallizing (ie when the chocolate around the edges starts to get hazy - I put them in the fridge for 15 to 20 min or so. 

 

 

Edited by Kerry Beal (log)
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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