Since this is the case, chocolate molds do not need to be greasy when making desserts, such as when baking cakes or pastries. The main reason why chocolate sticks to candy molds is due to moisture, molds that aren’t completely clean, or molds that are too hot.
Rotate the candies by turning the mold about 1 inch from a flat surface or by bending or squeezing the mold slightly to loosen it.
- Do not grease the trays with spray oil or grease. It gives your chocolate chips a distinctive oily sheen and details in the shape also don’t transfer well to the chocolate.
If the molds are too cold or too hot, the chocolate foil touching the molds has lost its hardness and causes it to adhere to the mold. As a temporary solution, try placing the mold in the freezer and allowing it to harden further.
Don’t leave it too long or condensation will form!How to prevent a cake from sticking to a silicone mold?
Make sure the silicone mold is clean. Wash in very hot soapy water to remove residue, then rinse and dry gently to make sure no soap or water is left.
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The candy melts as it is when you take it, it won’t last forever. Maybe 23 months. If you want them to last forever, your best bet is to buy a pantry and place it in the freezer. If you don’t discover them for too long, they won’t melt unless you add the parent crystals or try Crisco.
If you put the molds in the freezer after they have hardened, the chocolate will shrink along the edges and you can remove the molds. Do not leave them in the freezer, wait for the chocolate to set and put them in the freezer for a few minutes.
The perfect casting
Non-stick is actually a misleading term for silicone pans. The best way to describe them is adhesives resistant because if they are not stained there is no guarantee that they will not stick. So the best option when using a silicone pan is to lightly grease it and grease it whenever a recipe calls for it.
Instructions for tempering chocolate
Test: Dip a knife, spoon or spatula into the chocolate and bring it to room temperature (65 to 70 ° F). If the chocolate is picky, it hardens fairly quickly (in 3-5 minutes) and becomes firm and shiny. When you touch it, your finger will come out clean.
Make small batches and immediately refrigerate until congealed. ATTENTION: do not leave the chocolate in the refrigerator for too long. Chocolate can get too cold at room temperature and sweat or even break. The molds must be chocolate molds for the chocolate to come out the right way.
Hardened chocolate is a bit syrupy. If the bowl of chocolate is a little too thick, you can add a small amount of cocoa butter (½ 1 tsp) to dilute it. Lid manufacturers vary the cocoa butter content depending on the intended use of the chocolate.
Chocolate naturally contains a lot of fat. Because it is not necessary to grease the chocolate molds when making desserts, as in the case of baking cakes or pastries. The chocolates must be absolutely difficult to clean from the molds.
Chocolate cannot shape. The sugar flower or the fat flower are the only things you see on chocolate. This only happens if the chocolate has been poorly tempered or stored incorrectly. It may not be nice or tasty, but it’s not stale.
Method 1 Play cake