Thanks to the chocolate mould, you can taste chocolates in various shapes according to your desires of the moment.
Pleasures of adults and children alike, chocolate can be enjoyed in all seasons and on all occasions.
To personalise your chocolate, Meilleur du Chef offers a large selection of chocolate moulds.
Choosing the right chocolate mould is just as important as choosing the right chocolate.
What materials for a chocolate mould?
Tritan is a very resistant material which gives shine to your preparations. An easy release of your chocolates from the mould and easy mould cleaning. The little extra is a transparency which facilitates colour decoration.
Silicone is more flexible and just as easy to clean, silicone chocolate mould is very popular. However, it is harder to carry out coloured decoration, because it is not transparent.
How to make your chocolate in a chocolate mould?
Take 200 gr of chocolate of your choice (dark, white, milk) and melt it in the microwave or in bain marie. The temperature should remain below 45°C for dark chocolate and 40°C for milk and white chocolate.
Mix until the preparation is smooth.
Fill your mould with melted chocolate, without overflowing.
Tap the mould to remove air bubbles
Scrape any excess.
Place the chocolate mould in the refrigerator for about 20 minutes.
Remove chocolates from the mould pressing lightly.
Store your chocolates in a cool, dry place and in an airtight container.