Once you have added and rolled the fondant into the smaller mould, you can remove any excess with a sharp knife. However, you will need to add a strengthening powder to your fondant, this will prevent it from breaking when you take it out. When you work with smaller silicone moulds, you will use the same corn starch and rolling pin method we described above. As such, it is best to strengthen the fondant before you attempt to mould it. How Do I Use Small Silicone Moulds?įondant added to smaller silicone moulds are more prone to breaking when you try to get the fondant from the mould, this due to the smaller size of the mould. The fondant should come out without any trouble. To take the fondant from your mould, you can simply bend the mould. If there are any fondant lumps sticking out after the pressing process, you can remove it with a sharp knife. You should also cover your rolling pin with a small amount of corn starch. To ensure the fondant is spread smoothly over the entirety of the mould, it is usually a good idea to go over it with a plastic rolling pin. During this process, you should also cover your fingers with some corn starch, this will prevent the fondant from sticking to your fingers. Then, place the sausage over the mould and push the fondant into the mould with your fingers. When your mould is prepared with corn starch, take a little bit of the fondant in your hand and roll it into a sausage shape. You should only be left with a small dusting of corn starch before you add fondant. Once you have applied corn starch, be sure to remove any excess. Silicone moulds are commonly used for fondant and are relatively easy to use for beginners.īefore you insert any fondant in a silicone mould, you must apply a little corn starch over the entirety of the mould. One of the most common types of moulds you will encounter is the silicone mould. If you would like to learn more about working with moulds, be sure to check out our overview. You can get moulds in all shapes, sizes, and materials these days, so it is certainly important to get familiar with the tools you can use. Moulds are essential when you want to make your way through the world of cake decorating. Keep an eye out for more posts on the types of chocolate moulds we are using with Belgian Smaak and the types of chocolate creations we are making.How To Use Intricate Moulds For My Baking Projects? It can take three or four sessions of making chocolates with the mould to get it back to a place where it is delivering such wonderful shiny chocolates to you again. ![]() The reason for this is that even if fully dried after being washed with warm water, the tiny film of cocoa butter which will have been deposted in the cavities of the chocolate mould from initial use will have been removed and it is this layer of cocoa butter which delivers a beautiful gleam to your finished chocolates. ![]() If the chocolate is tempered correctly, most of the chocolate will be removable with a scraper and soft kitchen paper. Instead, they should be cleaned with dry kitchen towels until all chocolate is removed. So what about washing them? Protocol on this varies depending on who you speak with, but our sources (including Chocolate World themselves and a number of professional Belgian chocolatiers) advise that you shouldn’t bother washing them at all. Water on your chocolate mould will lead to disastrous chocolates. Being oil based, water can wreak havoc to the very soul of your chocolate if they are allowed to meet. SIZE MATTERSĭo not get your chocolate moulds wet. In this way, there is no danger of us running out of ideas for our chocolate creations. ![]() Each year there are a hundred more designs being created. On a recent shopping trip we encountered moulds shaped like chess pieces, skulls, musical instruments, a little boy peeing and even one shaped like a naked woman.Īnd the range of chocolate moulds on offer continues to grow. Over time, the styles of chocolate moulds have become more modern, more special and at times, more abstract. The more traditional moulds which have been around for quite some time include butterflies, Easter eggs and simple shapes such as squares and circles. You can pretty much get your hands on any type of chocolate mould. They are often used in Belgium when making pralines or chocolate figures for special holidays. ![]() Since I’ve started learning how to make chocolate, humble chocolate moulds have become an important part of my life.Ĭhocolate moulds (or ‘molds’ for our American friends) are hollow containers used to give shape to liquid chocolate when it cools and hardens and can be made of plastic, rubber or special polycarbonate materials.
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