High gloss, a heavenly delicious filling and a thin, cracking shell: Callebaut chef Beverley Dunkley explains what characterises the perfect moulded chocolates.
GOOD TO KNOW
What should you take to heart when making moulded chocolates?
Use polycarbonate moulds. These yield the best gloss and contract slower than chocolate, making unmoulding far easier.
Choose a fluid chocolate: a three-drop or four-drop fluidity is ideal.
Heat the moulds briefly before pouring in your chocolate. This way, you’ll avoid temperature shocks that could make your chocolate turn grey afterwards.
Make sure that your filling is smooth and fluid enough to pipe easily. Also check that it isn’t warmer than 28°C, otherwise the filling will make your chocolate shells melt.
Try to avoid making smudges on the rims of your chocolate moulds with the filling as they may cause leaks in your chocolate shells. Always fill each chocolate shell individually.
Never fill the chocolate shells to the brim. Leave a 1.5-mm opening from the top, otherwise it would be impossible to seal your chocolates properly.