Ethan Clarke
Getting chocolates out of their moulds can be a tricky process, and it's easy to end up with broken chocolates. There are several reasons why chocolate might get stuck in a mould, such as the mould being too warm, not clean enough, or too cold. To avoid this, it's important to temper your chocolate properly and ensure that the mould is the right temperature. If your chocolate is already stuck, there are several methods you can try to release it, including freezing the mould, using a mould-releasing spray, or briefly submerging the mould in hot water.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Mould temperature | Should be the same as tempered chocolate or 5 degrees cooler |
| Mould preparation | Clean with soap and water, buff with a cotton pad, avoid using detergent or putting in the dishwasher |
| Chocolate temperature | Should be tempered, not too hot or cold |
| Chocolate preparation | Stir thoroughly, ensure all fat is incorporated and no shiny parts remain |
| Removing chocolate from mould | Tap the mould, flip and hit with hair dryer, use wax paper and olive oil, freeze, use mould releasing spray |
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What You'll Learn
Clean the mould thoroughly
Cleanliness is key when it comes to moulds. A mould that is not clean enough can cause chocolate to stick to it. This is often due to water droplets left on the mould, which get trapped under the chocolate and prevent it from drying out. Therefore, it is important to thoroughly dry your mould after washing it.
Some sources advise against washing moulds at all, as water can be bad for certain types of plastic. Instead, you can use a blow dryer to melt the chocolate and cotton balls to clean the surface and polish the cavities.
If you do choose to wash your mould, avoid using a dishwasher, detergent, or very hot water, as these can also damage the mould. Instead, wash it with tepid water and a mild soap, ensuring that it is completely dry before using it for chocolate.
Additionally, it is important to minimise touching the moulds with your hands, as the heat from your hands can warm the mould and cause the chocolate to melt or not harden properly.
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Ensure the mould is the correct temperature
The temperature of the mould is crucial when it comes to releasing chocolate from plastic moulds. If the mould is too warm, the chocolate may melt within the mould, making it challenging to remove. This issue can arise from inadequate mould preparation or the heat from your hands when handling the moulds. Therefore, it is essential to minimise touching the moulds to prevent the heat from your hands from warming them.
After moulding your chocolates, avoid immediately placing them in the refrigerator. Instead, allow them to rest at room temperature (18-20 degrees Celsius) for a few minutes. Then, when the chocolate is dry and doesn't stick to your touch, transfer the moulds to the refrigerator (8-12 degrees Celsius) for 15 to 30 minutes until the chocolate has completely hardened.
It is important to note that moulds that are too cold can also be problematic. If the mould is too cold, the cocoa butter will set too quickly in an untempered state, which can hinder the proper crystallisation process. Ideally, the moulds should be at a similar temperature as your tempered chocolate, around 5 degrees cooler.
To achieve the optimal temperature for your moulds, you can utilise a refrigerator or freezer, but be cautious not to overdo it. Placing the moulds in the freezer for too long may not yield better results, as some have experienced. Instead, aim for a balance between chilling and room temperature to ensure the chocolate releases from the moulds effectively.
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Use a releasing spray
If you're having trouble releasing chocolate from plastic moulds, one solution is to use a releasing spray. There are a few different options for release sprays, including cooking spray, canola spray, and soft butter. These sprays create a barrier between the chocolate and the mould, preventing the chocolate from sticking.
To use a release spray, simply spray a light coat onto the inside of the mould before adding the chocolate. This will create a thin layer of oil that will help the chocolate slide out of the mould once it has set. It is important to use a light coat of spray, as too much can cause the chocolate to slide out of the mould before it has had a chance to set properly.
Another option for a release spray is to use cocoa butter. Cocoa butter has a higher melting point than other oils, so it will stay solid at room temperature and provide a more effective barrier between the chocolate and the mould. To use cocoa butter as a release spray, rub a small amount into the cavities of the mould with your fingers or a clean cloth.
It is important to note that not all moulds can be used with release sprays. Some materials, such as silicone, may be damaged by the oil in the spray. It is always a good idea to test the release spray on a small area of the mould before using it on the entire surface. Additionally, some release sprays may affect the taste or texture of the chocolate, so it is important to choose a product that is safe for consumption and will not impact the quality of your chocolate.
Using a release spray is a quick and easy way to prevent chocolate from sticking to plastic moulds. By creating a barrier between the chocolate and the mould, the spray allows the chocolate to slide out smoothly once it has set. This method can save time and frustration, and it is a useful technique for anyone working with chocolate moulds.
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$13.99
Try a second coat of chocolate
If your chocolate is stuck in a plastic mould, there are several things you can try. Firstly, it is important to temper your chocolate properly. This will ensure that your chocolate can be easily removed from the mould, and will give it a shiny and smooth surface, as well as a hard texture. To temper chocolate, melt it and then cool it to specific temperatures. You can do this by heating 2/3 of your chocolate in the microwave until it reaches a temperature of above 45°C. Then, slowly add in the remaining 1/3 of the chocolate until the temperature reaches 31-32°C.
Another thing to consider is the type of chocolate you are using. Chocolate with a higher percentage of cocoa butter will be thinner when melted and will, therefore, form a thin coating. Chocolate with a lower percentage of cocoa butter will be thicker and will form a thicker coating.
If you are still having trouble getting your chocolate out of the mould, try giving it a second coat of chocolate. Once the chocolate has hardened, use a small parchment cone with melted chocolate and, without going outside the lines, build up the back of the chocolate piece. Put it back in the fridge and pop it out when it is solid.
If your chocolate is still stuck in the mould, try briefly submerging the bottom of the mould in hot water to soften the perimeter of the chocolate. You could also try flipping the mould over and hitting it with a hairdryer until the chocolate pops out.
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Tap the mould to release the chocolate
Tapping the mould is a good way to release the chocolate, but there are a few things to consider first. Firstly, it is important to ensure that the chocolate has completely set. If the chocolate hasn't set properly, you will struggle to remove it from the mould. You can leave the chocolate to sit at room temperature (18-20 degrees Celsius) for a few minutes, and then place it in the refrigerator (8-12 degrees Celsius) for 15-30 minutes until it has completely hardened.
The type of mould you are using is also important. Solid plastic moulds can be tapped to release the chocolate, whereas silicone moulds are more flexible and can be pulled and reshaped to release the chocolate. Polycarbonate moulds are recommended as they are hardy and long-lasting, and they also produce shinier chocolate.
If your chocolate is stuck in the mould, you can try tapping it against a flat surface to release the chocolate. You may need to do this several times, and also try tapping the sides of the mould, to ensure all of the chocolate is released. If your mould is flexible, this may be the reason for the chocolate being stuck, as it can cause uneven release and cooling marks.
If you are still struggling to release the chocolate, there are other methods you can try. You can try lining the mould with plastic wrap, wax paper, or cotton balls, or briefly submerging the mould in hot water to soften the chocolate. You could also try putting the mould in the freezer, but this is something that experts recommend against, so only try this as a last resort.
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Frequently asked questions
Don't panic! Let the chocolate sit at room temperature (18-20 degrees Celsius) for a few minutes. Then, once the chocolate is dry, place the mould in the refrigerator (8-12 degrees Celsius) for 15-30 minutes until the chocolate has completely hardened.
If you're using a polycarbonate mould, you can check the bottom of the mould. If the chocolate has lifted from the mould, it has completely hardened.
Try briefly submerging the bottoms of the moulds in hot water to soften the perimeter of the chocolates. You could also try flipping the moulds over and hitting them with a hairdryer until the chocolates pop out.
Make sure the mould is clean and dry before using it. The mould should be the same temperature as your tempered chocolate to about 5 degrees cooler. You can also try lining the mould with wax paper and some olive oil, or spraying it with cooking spray or canola spray.
Once the chocolate is hard, give it a second coat of chocolate. Put it back in the fridge and pop it out when solid.
