Looking For Tips On Making Molded Chocolate

Sugar Work By teddybr218 Updated 21 Nov 2010 , 2:26am by teddybr218

teddybr218 Posted 19 Nov 2010 , 2:13pm
post #1 of 8

I have purchased several spinning leaf molds for covering oreos with chocolate. I cannot get them to come out of the mold with out "falling apart" , the different colors of chocolate will not come out of the molds and the cookies get stuck. does anyone have any tips?

Thanks in advance,

7 replies
TexasSugar Posted 19 Nov 2010 , 7:23pm
post #2 of 8

I don't know about these molds, but I had the issue with painted chocolate not wanting to come out.

When you did the painted part, did you put the molds in the fridge or freezer before filling in? I found that for me it works better to let the colors harden at room temp, doesn't take that long then fill them in with the rest of the chocolate or candy melts.

cakes47 Posted 19 Nov 2010 , 7:40pm
post #3 of 8

I don't know what spinning leaf moulds are, but I got the ''Simply Chocolate''
DVD by Alan Tetreault, owner of Global Sugar Art. It's a super DVD and it's
soooooooooo easy to follow. I made lots of chocolates this past week and
they all came out awesome. I never made chocolates before!!!!
Good luck & have fun!!! icon_smile.gif

adonisthegreek1 Posted 19 Nov 2010 , 8:03pm
post #4 of 8

If you are using pure chocolate, be sure to temper it. Otherwise, I have no idea why chocolate coatings would stick. It's made with vegetable oil and not cocoa butter so you don't have to temper it.

flowergirl1 Posted 19 Nov 2010 , 8:42pm
post #5 of 8

could someone tell me what is meaning when they say temper the chocolate i have never heard of that expression before (feel realy silly) thanks.

flowergirl1 Posted 19 Nov 2010 , 8:51pm
post #6 of 8

Ihave just found out what tempering means thanks.

Jennifer1970 Posted 19 Nov 2010 , 8:55pm
post #7 of 8

Sounds like you're not leaving the filled molds in the freezer long enough for the chocolate to completely harden up. You should be able to take the mold out of the freezer, turn it over and with one gentle tap on the counter the chocolates fall right out. If they hesitate at all, especially with white or colored chocolates, they're not cold enough.

teddybr218 Posted 21 Nov 2010 , 2:26am
post #8 of 8

Thanks for the tips. I will try all these things and see if I get better results.

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