Craving Perfectly Made Chocolates? So do we. But achieving it isn't that easy. Especially if your mold lets you down.
That's where experts choose polycarbonate chocolate molds. They're the ultimate choice for getting lustrous flawless chocolates.
With crisp edges and impeccable detail. Ready to learn more about polycarbonate molds? Let's get started!
5 Reasons Why Experts Love Polycarbonate Molds
The below-listed qualities of polycarbonate chocolate molds make them the top choice for chocolatiers:
1. Durability
Polycarbonate molds are highly durable. It means they remain in excellent condition even after repeated use. It can save you from spending on chocolate molds every other day!
2. A Flawless Finish
They have a very low coefficient of friction. It prevents chocolate from sticking while demolding.
They are also non-porous which prevents the absorption of chocolate oil and moisture. That gives a glossy look to the end product.
3. Precise Control
They provide precise control over the entire chocolate-making process. It gives the maker consistently achieve the desired texture and appearance.
4. Versatility
Polycarbonate chocolate molds offer unparalleled versatility. As they come in any shape, size, or pattern one desires.
So you can easily choose the one that suits the event.
5. Easy to Clean
These molds are very easy to clean. It’s because of their smooth surfaces and non-stick properties.
This feature facilitates easy maintenance and quick turnaround between batches.
How to Use Polycarbonate Chocolate Molds?
Now let’s find out how to use these molds to make Chocolates.
Step 1: Mold Selection and Preparation
First, you need to choose your desired mold. It can be of any shape or size according to the event. There are a variety of options present at PJBold.
It's important to ensure that the mold is dry. To dry the mold you can make use of:
- Air drying
- Towel drying
- Hairdryer or any other gentle heat source.
Next, warm up the mold up to 20-40 degrees Celsius.
Step 2: Temper the Chocolate
Next temper the chocolate to get the desired results. Below are the steps to do so:
- Chop and melt two-thirds over a double boiler.
- Keep an eye temperature (for dark chocolate: 45-50°C, for white milk/white chocolate: 40-45°C).
- Remove the heat, and stir until cooled (dark: 31-32°C, milk/white: 29-30°C).
Step 3: Pour the Chocolate
Pour the tempered chocolate into the mold. You can do so by using a piping bag or using ladle or a spoon.
Remove excess chocolate using a pastry scraper. Next, shake the mold a bit to remove air bubbles.
Step 4: Cool the Chocolates
Place the mold in the refrigerator to cool it for 15-20 minutes.
Step 5: Demold the Chocolates
To de-mold the chocolates, ensure they are properly chilled and solidified. Then, tap the mold gently to release the chocolates.
Invert the mold over a clean surface or a tray lined with parchment paper.
Additional Considerations - Crucial Chocolate-Making Tips
We have some important tips to share with you. Let's have a look:
1. Use Clean Molds
Always use clean molds. Any residue or debris even the tiniest particle can be detrimental to the aesthetic beauty of the chocolates.
2. Always Use Tempered Chocolate
It is essential to use tempered chocolate. It gives the chocolate a glossy, smooth finish. Untempered chocolate can become dull or grainy in texture.
During the whole process, it's advisable to use a thermometer to monitor the temperature of the chocolate.
3. Quickly Pour the Chocolate
Work quickly while pouring tempered chocolate. It can help in even distribution and minimize air bubbles.
4. Ensure Firmly Set Chocolate
While demolding the chocolate, make sure that the chocolates are completely firm and set well.
Gently tap the mold to loosen the chocolate in the mold. Avoid excessive force.
FAQs
What are polycarbonate chocolate molds?
Polycarbonate chocolate molds are specially designed molds made from polycarbonate material, a durable and food-safe plastic.
These molds feature intricate cavities and designs for creating professional-quality chocolate products.
Why choose polycarbonate molds for chocolate making?
Polycarbonate molds offer several advantages, including durability, heat resistance, and the ability to create intricate designs with precise detailing. They are also easy to clean and maintain, making them a preferred choice for professional chocolatiers.
How do I use polycarbonate molds for chocolate?
To use polycarbonate molds for chocolate making, start by tempering your chocolate.
Then, pour the tempered chocolate into the molds, ensuring even distribution and tapping out any air bubbles.
Allow the chocolate to set before demolding by gently tapping and flexing the molds.
How should I clean polycarbonate chocolate molds?
To clean polycarbonate molds, wash them with warm, soapy water using a soft sponge or cloth. Rinse thoroughly with clean water and dry completely before storing or using again.
Can I use polycarbonate molds in the oven or microwave?
No, polycarbonate molds are not suitable for use in the oven or microwave, they are designed specifically for molding and shaping chocolates.
What sizes and shapes of polycarbonate chocolate molds are available?
Polycarbonate chocolate molds come in a wide variety of sizes and shapes, including bars, truffles, bonbons, and seasonal designs such as hearts, stars, and animals.
You can find molds to suit various occasions and themes.
Final Thoughts
Polycarbonate molds are the best molds to go with. They offer exceptional durability, a flawless finish, and easy maintenance.
Additionally, they provide precise control over the overall process and come in a variety of sizes and shapes.
If you want to take your chocolate-making game to the next level! Explore our polycarbonate molds today.
Alternatively, if you have new designs in mind, you can also order custom designs.
Best of luck with your chocolate-making journey!
