How can chocolate be smeared into the mold so that there is no air?

The chocolate molds are all one plate at a time, one plate at a time.

More than 20 chocolates can be made. Chocolates made with molds come in a variety of shapes, including round, square, and heart-shaped

flower-shaped, as well as a variety of animal-shaped.

To make chocolate from a mold, wipe the mold clean and pour the melted chocolate into the mold after it has cooled to the right temperature.

then pour out the excess chocolate and scrape the chocolate around the mold so that the inner wall of the mold is evenly coated.

A layer of chocolate that forms an empty chocolate shell but not a back cover. Wait until the chocolate in the mold has just solidified, quickly put it.

The freshly cooled but not yet solidified filling is poured into the empty shell of the chocolate in the mold, which is then placed in the refrigerator to cool.

Hide. When the filling is set, remove the mold and seal the bottom of the empty shell with some chocolate before placing the mold.

Put it in the refrigerator and wait until the chocolate is demolded The chocolate and the mold are separated and there is air in between, then the chocolate can be discarded.

Poured out. Whether you're making chocolate by hand or with molds, you can add something else to the filling.

If you add nuts to the filling, you can make praline chocolate; Add rum to make rum chocolate.

In addition, caramel can be added to the filling to make caramel chocolate; Add chestnut puree to make chestnut chocolate, etc.

So you have to choose the right mold, the key is the mold.

The easy way:

1.Make sure that the melted chocolate is free of bubbles.

2.Ensure that the inner surface of the mold is smooth and smooth.

3.Pour slowly along the edge of the mold, the slower the better.

That's what I did.

<>Question 1: The model chocolate made is dull. When the chocolate is demolded, it is found that the chocolate is dull, and the most likely thing is that the chocolate is not tempered correctly. In addition, factors such as the lack of polishing of the mold, the length of time the chocolate is refrigerated in the refrigerator, the temperature of the mold is too low, the temperature of the chocolate is too low, or the temperature of the working board of the first round is too low, all of which are the reasons for the dullness of the model chocolate.

Question2. White spots appear on the surface of the model chocolate.

This is because the mold is not completely dry, so it is necessary to ensure that the mold has been thoroughly dried before filling the mold. In some heavy metal molds, moisture can easily hide in corners.

Question3. Cracks appear on the surface of the model chocolate.

If the chocolate is placed in the refrigerator at too low a temperature with the mold, the chocolate will set too quickly and cracks will appear.

Question4. It is difficult to demould.

Incorrect temperature adjustment, too thin mold shape, too high cooling temperature, and chocolate spilling out of the mold after drying and hardening make it difficult to remove the mold. If the chocolate sticks to the mold during demoulding, it may be that the temperature is too high and the temperature is not properly adjusted. After pouring the chocolate into the mold, while there is still a certain temperature and fluidity, be sure to scrape it flat with a flat spatula to indicate that the spilled chocolate from the mold is also scraped away.

Question5. The chocolate is whitish or grayish.

Incorrect temperature adjustment, slow coagulation, and excessive chocolate crystallization.

Question6. Finger prints appear on unfinished chocolate creations.

Finger marks can occur when you touch unsolidified chocolate with your damp fingers, so make sure your fingers are completely dry as much as possible, using thin rubber gloves if necessary.

Well, the above is what I introduced to you about the problems that will occur in the making of chocolate molds, if you have any questions, please discuss them in the comment area, and I will answer them one by one. I also hope that you can follow me, and I will continue to bring you little knowledge.

1.Water: When the sugar in the chocolate comes into contact with water, it will melt into syrup, so the chocolate will thicken, which will affect the overall taste, so the chocolate should be avoided as much as possible when making it with water.

2.Oil: When making chocolate, the fat in the chocolate will be slowly lost, because the fat in the chocolate will stick to the table or tool of the operation, so that the chocolate will thicken after a few uses, and if you want the chocolate to return to the operating state, you need to add part of the Zen or cocoa butter to the thickened chocolate, and mix it evenly to recover.

I think the first question that will arise is that chocolate is very easy to break, such as if we use molds to make chocolate, it is very difficult to take it out.

It will cause the chocolate to be exposed, and it will also cause the mold to deform and shout the spine, which will cause some cracks in the chocolate, and some bubbles will also appear, which may also cause the chocolate to deform.