Topic: Chocolate Moulds
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Answers to Common Questions
How do I mould chocolate?
You can use normal chocolate, but it needs to be tempered. Tempered chocolate is chocolate that has been melted and then cooled in a particular, delicate way in order to achieve the desired crystal structure in the finished, solidified prod... Read More »
Source: http://uk.answers.yahoo.com/question/index?qid=20071028043012AACw...
How to make the perfect moulded chocolate?
I'm going to assume you mean molded such as to form it into shapes. It really depends on what you are trying to create with the chocolate. You can use molds that you buy at the store, you can paint it onto things, you can keep it warm and s... Read More »
Source: http://answers.yahoo.com/question/index?qid=20061124001336AAD6XdC
What is the best temperature for moulding chocolates?
There is no one temperature for molding chocolates. During the whole process of tempering the chocolates, the temperature changes a few times. Here is a link to a great site that a woman put together, explaining the entire process in detail... Read More »
Source: http://aolanswers.com/questions/food_drink_3506181512194
Featured Content:
Chocolate Moulds
Creating chocolate moulds requires gentle, indirect heat to melt the chocolate before pouring into the moulds. Heating the chocolate in the top pot of a double boiler reduces the risk of burning the… More »
Difficulty:
Moderately Easy
Source: www.ehow.com
More Common Questions
Answers to Other Common Questions
You want something that will temper well, and provide the non-melt factor. I'd go with a more expensive brand, such as Lindt. I actually order my chocolate from Alber Uster Imports. I get the Orchad brand.
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Source: http://answers.yahoo.com/question/index?qid=20111031124451AAqwg49
You could use candy melts. Find these at Walmart or maybe a craft and candy store. They are made by Wilton. You could also use candy bark also at Walmart. Directions on package. You could use chocolate morsels but you will probably need to ...
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Source: http://answers.yahoo.com/question/index?qid=20111024042049AATLc5u
Okay I live in the US but I can tell you the easiest and least expensive thing to do is buy a dozen shot glasses. (Is shot glass a UK term? I am talking about what you use to drink a swallow of vodka out of in a bar. Line it with foil and t...
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Source: http://answers.yahoo.com/question/index?qid=20080915091406AAIxPYJ
you mean rot kind of mold? Chocolate doesn't really mold ... it kinda turns white when it gets old. if you mean mold as in "form to a shape" ... only until chocolate has cooled ... an hour would be okay in the fridge. It also depends on how...
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Source: http://answers.yahoo.com/question/index?qid=1006040302013
if it is not going to be too warm at the wedding i would just properly temper the chocolate. this makes the chocolate glossy, it has a nice "snap" to it and doesn't melt to the touch as easy. there are different methods to achieve this. i w...
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Source: http://answers.yahoo.com/question/index?qid=20080909041119AA8ltq3
If you elaborate i might be able to help
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Source: http://answers.yahoo.com/question/index?qid=20060725092923AAiPi4c
