Are you looking for chocolate molds and curious about where you can find a great source for chocolate molds?
In this post, we at Laguna Wholesale, are going to share with you the different types of chocolate molds to look for before purchasing and how to mold chocolate as well as how to avoid major problems while you are molding your chocolate so you can enjoy your artfully skilled chocolate.
If you like a quick access to our variety of polycarbonate chocolate molds, you can visit LagunaWholesale.com our official online store.
Chocolate Molds – Types
Laguna Wholesale would like to share with you the different types of chocolate molds. You will have a big picture on how you choose your chocolate molds, where to buy and what is the most convenient for your project before you spend $1.
So below are the different types of chocolate molds
- Polycarbonate chocolate molds
- PVC chocolate molds
- Silicone molds
- Metal molds
- Acrylic and silicone stencil molds
Polycarbonate Chocolate Molds made of hard and durable plastic. Allows you to make chocolates that looks different. It is the industry standard for professional chocolatiers and pastry chefs. Most of our customers prefer to use polycarbonate chocolate molds for the reasons listed below
- Easy to work with
- Easy to unmold and dishwasher safe
- Handle higher heat without deforming
- Give a superior shiny surface finish on the chocolate
- Reusable and last a lifetime
A specialty type of polycarbonate chocolate molds are the 3-D magnetic polycabonate molds which allows you to produce a professional 3-D chocolates in a very easy and quick way.
PVC Chocolate Molds made of thin plastic molds. Used for hobby or short run purposes. Find specifications below
- Difficult to work with
- Difficult when pouring in, the heavy chocolate
- Harder to clean and no dishwasher safe
- Heat will melt the plastic or deform it
- Very flimsy
- No shiny surface finish on the chocolates
Silicone Molds are two kinds : platinum cure more preferred for its high quality and tin cure. Mainly used for showpiece units and used by artisan chocolatiers. See specifications below
- Difficult to work with without a vacuum degasser or pressure pot so your molds will have air bubbles and will be ruined
- It can be used under very high temperature which are most suitable for sugar applications
The Exposies mold are very similar to silicone mold but they are transparent and much harder.
Metal Molds made of stamped or cast metal. These molds can produce fine details and the highest quality finish.
Acrylic and Silicone Stencil Molds (Rubber Chablon) used to form thin chocolate shapes or decorative pieces.
Chocolate Molds – Molding
Before you start molding chocolate make sure molds are at room temperature, clean, 100% dry, and are not dusty or scratched. It takes just a few basic steps and you can make perfect chocolates every time with a minimum practice.
- Lay mold on a counter top or table (should be a flat surface)
- Follow the instruction for melting and tempering your chocolate according on the type of chocolate you have purchased.
- Fill each mold cavity until chocolate is flat with the top of each opening.
- Softly tap the mold on the counter until all of the air bubbles disappeared
- Use a spatula to scrape excess chocolate from the mold
- Put the molded chocolate in the refrigerator for 10 minutes
- Be sure that the chocolate completely dry and tightened from the mold
- Turn the mold upside down and tap it it until the chocolates comes out of the mold
- Store the finished chocolate in a cool and dry place (between 55 – 70 degree and humidity below 50%)
Before Adding colorings and flavorings make sure they are very close to the same temperature to melted chocolate, otherwise your chocolate will be ruined and messed up.
If you’re working with lollipop molds lay the stick down flat into the sucker stick duct at the same time gentle twist to coat with chocolate. Make sure there is enough stick in the chocolate to hold it very well.
You can make your chocolate looks more original and attractive by painting them with your choice of different colors of cocoa butter food coloring.
Chocolate Molds – Major problems
Laguna Wholesale would like to share with you the three major problems that people face
- Difficulty to release chocolate from molds
- Air bubbles
- Chocolate will not set-up
Difficulty to release chocolate from molds there is different reasons see below
- Chocolate was not in temper
- Chocolate over tempered and viscosity too great
- Molds too warm or too cold during molding
Air bubbles is a second major problems below are the causes
- Viscosity too high due to too much emulsifier
- Too much agitation during mixing or tempering
- Too little agitation
- Inadequate agitation
- Temperature too low and viscosity too great
- Machinery working bubbles into the chocolate
Chocolate will not set-up for many reasons see below
- Too much lecithin or other emulsifier
- During tempering chocolate was not properly seeded with seed chocolate
- Too much mismatched oil
Chocolate molds – Solution
Below you will find the solution for each detailed problem mentioned above and it is listed by order. Let’s start with the first one 🙂
To be able to release the chocolate easily from the mold
- Check the temperature used to temper the chocolate
- Reduce the time on agitating tempered chocolate. The chocolate must be either molded faster or cooled faster
- Adjust mold temperature about 10 degrees F cooler than the chocolate being molded
The second one is to avoid air bubbles
- Chocolate should not contain more than 0.4% lecithin so reduce viscosity by adding cocoa butter or lecithin. Reduce the amount of emulsifier by adjusting your recipe or adding chocolate.
- Agitation speed should be below 14 RPM
- Release the air bubbles by vibrating chocolate and allow it to flow
- Rise the bubbles to the surface by vibrating or shaking chocolate
- Allow the chocolate to cool more slowly by raising the temperature
- Reduce agitation and examine machinery and pumps
At last, find below the solution for your chocolate will set-up
- Add chocolate with little if any emulsifier to dilute and force crystals to develop by reducing the temperature during temper cooling phase
- To allow the chocolate to set-up properly examine tempering procedure to ensure that enough seed crystals are in the chocolate
- Add additional chocolate to dilute or use fresh chocolate after setting chocolate aside
Finally, the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, between the three types of chocolate — plain, milk and white — and how to appreciate the quality of chocolate as well as recipes and basic of tempering and much more…
We highly recommend this book: Couture Chocolate by William Curley A Masterclass in chocolate.
To your delicious desserts,
Did This Help You? If so, I would greatly appreciate if you commented below and shared on Facebook.Laguna Wholesale
949 581 9500 email@example.com
PS: If you are looking for a trusted source of equipment, accessories, and ingredients for dessert creations and serving, make sure to check out LagunaWholesale.com our official online store.
PPS: I hope that we have ended your request by covering the major problems and the solutions to prevent and how molding chocolate as well as the different types of chocolate molds.