Oreo Molds From Spinning Leaf Disaster

Decorating By therollinpin Updated 10 Oct 2014 , 2:44pm by Apti

therollinpin Posted 10 Oct 2014 , 7:30am
post #1 of 4

AI've been trying to make choc covered Oreos using the mold from spinning leaf. I hear and read all the good reviews but for me this has been a complete fail. I've used Wilton candy melts and followed the tutorial on the spinning leaf site to the T and **** no luck. I have a hard time getting them out of the mold. Am I doing something wrong. I put them in the fridge to harden and they just don't pop out. I have to pres hard on the back and tht causes the chocolate to crack and still only the bottom comes out. The top I end up digging with a knife. Any help would be great as these are for my best friends baby shower today.

Thanks everyone

3 replies
-K8memphis Posted 10 Oct 2014 , 11:08am
post #2 of 4

Ajust try one at a time until you find your rhythm-- put it in the freezer and pop it out onto a soft towel on the counter -- is this mold a little flexible? kind of twist it a bit to help loosen -- you want to get it started as quick as it comes out of the freezer to keep the shock of the temperature difference on your side --

when you place it in the freezer set the timer for 5-7 minutes and make sure it has completely crisped up in there - and that your chocolate's not too warm to begin with -- your mold i'm sure is completely dry and smooth no scratches inside

-K8memphis Posted 10 Oct 2014 , 1:57pm
post #3 of 4

when i say twist the mold i mean give it a little torque one way then the other as soon as you get it out of the freezer and whap the edge of the mold sharply on the counter but have the towel there to catch the cookie when it falls --

Apti Posted 10 Oct 2014 , 2:44pm
post #4 of 4

You are probably doing this too fast.  I put my molds in the freezer for 5-15 minutes and visually check every single time that the mold is "opaque" or "cloudy"  before I place a tea towel over the mold and turn them over on a table.  Chocolate shrinks when it cools in the freezer and they usually fall right out.

 

I personally do not put them in a refrigerator to cool--always a freezer.  When I am making a large batch (like 50 or more) and putting molds in and out of the freezer, it makes the freezer warmer and that is why it can take 5 minutes when  you start and up to 15 by the time the large batch is finished.  That is also why I lift each mold above my head and look at the "bottom" and see if there are any shiny spots.  Shiny spots mean that the chocolate is still melty.

 

Unfortunately, if you have used a knife to dig out the cookies, you may have damaged the mold.  Chocolate molds must never be washed in a dishwasher or with an abrasive cleaning pad because it will damage the super-smooth interior of the mold. 

 

I would suggest you stop right now, place your mold(s) in warm (NOT boiling) water and let any residual chocolate melt out of the mold.  Step 2:  Rinse the molds a second time under a running faucet with very hot (NOT boiling) water until all the chocolate traces are completely gone.  Place the molds in a dishrack and let them air dry.

 

When they are 100% dry (and not before!), follow the spinning leaf tutorial for filling each mold.  Place the mold on a flat shelf in the freezer and start a timer for 8 minutes.  At the end of 8 minutes, remove 1 mold, hold it carefully above your head so you can see the design part of the mold (flower, halloween, whatever...).  Does ANY part look shiny?  Does the rest have an opaque look to it?  If there is ANY doubt, place back in the freezer for another 3 minutes.

 

The cookies should fall out of the mold or respond to a very light pressure.  Unfortunately, as mentioned earlier, some may have problems because a knife used to remove the cookies may have damaged the mold.

 

Good luck.

Quote by @%username% on %date%

%body%