In order to produce
bite-size pieces, large blocks of chocolate are molded into
smaller forms. In the late 1800s, creating fanciful chocolate
molds of metal was at its height. Small bakers and chocolatiers
produced intricate shapes, both flat and three-dimensional.
Since then, time-consuming, hand-filled molds have been replaced
by simplistic forms that lend themselves to volume production.
The introduction of plastic molds revolutionized both the industrial
and home markets. Now, plastic molds – usually based on historical
designs first done in metal – can be produced inexpensively.
Modern chocolate molds made from plastic vary in quality.
When purchasing, look for strong plastic with deep intricate designs.
These will produce a much more elegant product than shallow, less
detailed molds.
Chocolate molds made for home cooks are usually thin plastic
with shallow cavities that release easily and work well for
solid chocolate items. They will stand up to occasional use.
Professional chocolate molds are made from rigid, thick and
strong polycarbonate with deep cavities. They are built to survive
volume use and produce a taller chocolate.
After the finished chocolate is removed from the mold, it leaves
a light film of cocoa butter which makes the next chocolate molded
in the cavity gleam even more.
Chocolate molds should never be washed in soap – if they become
caked with chocolate, use hot water to scrub out the
mold carefully. Soap scum can mar the taste of the chocolate
if not thoroughly removed.
Click here for
a list of chocolate mold suppliers
There is nothing more beautiful than a perfectly-molded chocolate!
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