Angular moulds require a rather fluid chocolate to be filled properly. Choose chocolate with a high enough fluidity.
What to take to heart when creating moulded chocolates
The importance of fluidity
In function of the application you’re using it for, it’s crucial to choose a chocolate with the right taste and, more importantly, the right fluidity, which is indicated with a drop symbol system on the packaging of the chocolate. For classic, hemispherical chocolate moulds, it’s best to use chocolate with a three-drop fluidity. This creates chocolate shells with an average thickness that are relatively easy to unmould. For angular moulds and moulds with a lot of details it’s better to use a four-drop chocolate, since more fluid chocolate will better fill in the corners and details of these more complex mould types.
Always use polycarbonate chocolate moulds
Compared to aluminium or silicone chocolate moulds, polycarbonate moulds bring out a higher gloss in your chocolate shell. They also distribute the heat of the tempered chocolate more evenly and reduce the chance of creating dull spots on the chocolate shell due to refrigeration. An additional advantage of using polycarbonate moulds is their transparency, which enables you to keep an eye on your moulded chocolates during the cooling process. If they still show some dark spots, the chocolate isn’t entirely hard yet and will stick to the mould. Just pop your moulded chocolates back in the refrigerator then and give them another few moments to set.