Did you know that the original chocolate moulds were made of copper? You can now find them on eBay at pretty high prices as collectables and antiques.
Are you wondering how it’s possible to use such a stiff material as a mould for chocolate?
Well, as you might have noticed by now, tempered chocolate actually contracts as it sets, meaning it pulls away from the mould it’s cast in, and will fall right out once it’s set.
A little trick, if you are just starting out making raw tempered chocolate and it doesn’t want to come out of the mould (hasn’t been tempered properly) pop it in the freezer for 10 minutes and it will force the chocolate to contract so you can easily release it from the mould. From there, I’d suggest re-melting it and giving it another go.
It’s likely that you have steered clear of the more inflexible chocolate moulds until now, but I am telling you that you can now push the boat out and buy them to your hearts content.
When buying polycarbonate or professional moulds, try to go for ones that are plain jane and versatile. This way, you can use them for multiple purpose and make them look different every time. If they come with a design on them, they will always look the same, no matter what you do to try and make them look different.
Silicon Chocolate Moulds (click here)
- Widely available from many websites, high street shops and price slashing shops like TXMaxx. They can be very cheap, both in price and quality. My suggestion is to buy the brand ‘Silikomart’ – they are sturdy, long lasting and widely available. I buy mine from amazon.co.uk or funkyraw.com
Plastic Chocolate Moulds (click here)
- These are very flexible and not sturdy at all. They are inexpensive, about £3.50 per mould, but you get what you pay for; they don’t last very long. I always tell my students that if they want to offer special chocolates or holiday chocolates (hearts, christmas trees, snowmen, etc.. ) then buy these and use them once a year. That way, you’re not spending loads of money on moulds you’re not going to use regularly.
Poly Carbonate / Professional Moulds (click here)
- As the second name suggests, these are made for professional chocolate makers. They are as solid as it comes, last for years and priced to match that. Once you know what type of chocolates you are going to make, what style you want, if they will be filled or plain, bar or pieces, which packaging you’ll use, etc… then invest in these moulds. Until then, buy one of them and make it a very plain mould as that will mean it’s more versatile.
Common Kitchen Items
- Remember that tempered chocolate contracts from any mould you cast it in (with the exception of glass, for some reason, not sure why) so this means you can set your chocolate in a stainless steel bowl, plastic bowl, plastic container (such as a food storage container) ice cube moulds, baking tins and so on. Just remember that any imprint of any kind on the vessel you use will show on the chocolate; I once used a tupperware container and when I turned the chocolate out it read “tupperware” across the bottom. That gave me a giggle.
