Chocolate often sticks to a mold when it has been melted and poured without proper tempering. Tempering heats and cools chocolate so the cocoa butter forms a specific crystal structure. Without this step, the chocolate may harden but not contract enough to release from the mold. Properly tempered chocolate contracts slightly as it cools and can separate from the mold on its own, so it drops out easily with a glossy surface when the mold is turned over. Untempered chocolate may stay stuck, look dull, and have a chalky texture when broken.
How does the mold affect the result?
Polycarbonate molds are designed for easy release and generally work well with properly tempered chocolate. Silicone molds are flexible, but chocolate may stick if they are not clean and completely dry. Even a small amount of moisture may affect how chocolate releases. Lightly polishing the mold before filling can also help.
What can you do if chocolate is stuck in the mold?
Chocolate removed before it has fully set may break. Leave it in a cool place, rather than at room temperature, for at least half an hour so it can harden completely. Trying to remove it too soon can cause it to break into pieces inside the mold. If it is still stuck, return the mold to the refrigerator for a few minutes, then gently flex it. Hitting or forcing the mold can break both the chocolate and the mold.
How does room temperature affect the result?
A warm kitchen can slow the setting of even properly tempered chocolate and delay its release. An ideal room temperature is about 18–20°C / 64–68°F. In a very warm room, chocolate may begin to soften before it is poured into the mold.
Avoid leaving air bubbles when filling the mold. Gently tap the filled mold on the counter or briefly vibrate it to bring bubbles to the surface. Bubbles can affect the appearance and leave weak spots where the chocolate may break as it is released. After pouring, smooth the top with a spatula and scrape excess chocolate from the edges for an even surface and easier release.
Chocolate that sticks or breaks can be melted and tempered again. This does not affect its flavor, though it takes extra time. Melting it over a double boiler instead of directly over heat can reduce the risk of scorching. Adding a few pieces of solid, already-tempered chocolate to the melted batch can speed re-tempering; these pieces transfer the desired crystal structure and shorten the process. Make sure your hands are cool and dry before handling chocolate: warm hands can soften its surface and leave fingerprints. Chilling the mold in the refrigerator rather than a cabinet usually helps the chocolate set more quickly and reliably.
Comments (1)
Ben kaplama çikolatası kullanıyorum, hiç temperlemeden döktüğüm hâlde kalıptan sorunsuz çıkıyor; sanırım bu kural yalnızca gerçek kuvertür çikolata için geçerli, her çikolata türü için aynı derecede kesin değil.
Kaplama çikolatası bitkisel yağ bazlı olduğu için temperleme istemiyor, kalıptan kolay çıkması bu yüzden normal. Yazı gerçek kuvertür çikolata içindir; kakao yağı oranı yüksek olan çikolatada bu adım atlanınca sonuç güvenilir olmuyor.