Tutoriels

1
Choosing the right chocolate 

Before you begin, you need to choose the right chocolate. Your choice depends on the type, size, and level of detail of your molds, so pick wisely!

2
What makes moulded chocolates perfect

A well-made molded praline should have a thin, snappy shell and a high-gloss finish. What truly makes it perfect, though, is the delicious filling inside. Callebaut chef Beverley Dunkley explains what to look for in the best molded chocolates.

3
How to make chocolates in a mould

Eager to get started on those beautiful moulded chocolates? Here's a step-by-step guide towards the perfect result.

4
Filling moulded chocolates

Go beyond the basics of filling moulded chocolates. Our tutorial reveals all the key details you need to master for perfect results every time.

5
Sealing your moulded chocolates

The most important thing about sealing moulded chocolates is making sure they don’t leak. Here’s what you should pay attention to when cooling them and taking them out of the mould.

6
Decorating with creative powder

Have you got the hang of it? Take your skill to the next level and try decorating your moulded chocolates with creative powder.

7
Applying coloured cocoa butter

Another way to personalize your moulded chocolates is to decorate them with coloured butter. Discover how.

8
Molding techniques for bonbons

• Casting the shells
• Filling the shells
• Closing the molds
• Unmolding the finished product
• Bonbon backing off transfer sheet
• How to cast chocolate tablets