Forms for chocolate

Many housewives are experimenting with the preparation of chocolate at home today. It's not at all difficult, and even a novice can cook. In order to make homemade chocolate, you will need the products that are available in every kitchen: cocoa powder, butter, milk and sugar. There are several different recipes for chocolate.

But besides choosing a recipe, there is another important point. To make your product beautiful, smooth and neat, you will need a special form. Let's find out what they are like.

How to choose a form for chocolate?

Forms for casting chocolate depending on the material are of two types:

1. Silicone molds for chocolate are very popular today. And not in vain, because silicone has many advantages. It withstands both low and high temperatures, does not absorb odors, is non-toxic, and products made from such forms can be easily removed.
2. Polycarbonate (plastic) forms for chocolate are no less in demand, mainly due to a very diverse design. They are used in factories for the production of this sweetness. Polycarbonate form is not recommended to wash frequently, otherwise the chocolate will stick. Also, do not use a poorly dried form or chocolate mass over 50 ° C.

How to use forms for chocolate?

A new, freshly bought chocolate bar must be prepared for use. To do this, it should be washed with warm water and detergent and dried properly, so that the chocolate does not stick to the mold (especially polycarbonate forms).

Fill the finished melted chocolate mass in the mold by 1/3 of the volume. After that, you need to make sure that no air bubbles remain, otherwise the appearance of the candy will be spoiled. To get out the air, gently tap the plastic mold on the surface of the table. This will also help the chocolate to spread evenly over the entire area of ​​the mold.

Billets of chocolate sweets are directly placed in a mold in a refrigerator. Through a prescription time - usually 10-20 minutes - you can get ready-made chocolate. To do this, cover the form with a towel and turn it over: the pieces of chocolate should fall out. If this does not happen, the silicone mold allows you to gently squeeze the candy, and polycarbonate can be knocked lightly. Do not touch the surface of sweets with your hands, otherwise there will be ugly prints.

Use forms for chocolate, and you can make your own chocolate not only delicious, but also beautiful!