This was one of THE most informative videos on Chocolate moulding I have seen to date! It answered so many questions I’ve had, in my attempt at learning how to work with chocolate. Thank you so much!
Hi Tess, thanks for your question. We use a heathing gun to warm up the mould a little bit before moulding, yes, but that's optional. And yes you could use any of our chocolates. Mind you that the ones with a higher fluidity will be more suitable for moulding then the thicker ones - however how bigger your mould, how thicker your chocolate will need to be. More input on choosing the right chocolate you can find here ;-) www.callebaut.com/en-GB/chocolate-video/technique/tempering If any further questions, don't hesitate to reach out to us again!
Hi Adi! Thank you for the question. There are nylon gloves and there are also cotton gloves. Both are acceptable to leave no traces on the chocolate. Good luck with the mouldings! :-)) Must you have any further questions, don't hesitate to reach out to us. Best regards!
¡Hola! en el taller, la temperatura suele ser fría: para evitar una reacción de choque entre el chocolate caliente y el molde frío, se aconseja dejarlo ligeramente hendido. Atentamente
Hi Paula! Great question. In fact, endlesly, as long as you add stable cristals each time again after melting. Good luck with the chocolate figures moulding!!
I'm making some chocolates for Christmas gifts that's about 6mm thick. Do I have to melt out the chocolate to 45° first or can I just melt to working temperature of 31°? I've found the seeding method easier for me but still troubleshooting
This was one of THE most informative videos on Chocolate moulding I have seen to date! It answered so many questions I’ve had, in my attempt at learning how to work with chocolate.
Thank you so much!
This is a really beautiful piece! Nice work!
What type of chocolate do you use ? How to keep chocolate mould last at room temperature without melting ?
Ty so much ma'am you give great idea for your help and advice 👌👌👌👌👌
I havee duck mould chocolate. Oh, that is how yo do. Great video.
Una consulta la base se puede cerrar o queda abierto?en caso de cerrarlo como se haría?
Desde ya muchas gracias...
what are those warmers called? i want to get a list together of all the equipment used
What brand of tempering machine are you using ?
Hi everytime I fill a mould with different colour chocolate it doesn't stay in one place it runs down the mould where am I going wrong.
Thnk u 😍😘
Do you have to use a hot gun to heat tray and do you use just chocolate of any kind or do you add something to the chocolate
Hi Tess, thanks for your question. We use a heathing gun to warm up the mould a little bit before moulding, yes, but that's optional. And yes you could use any of our chocolates. Mind you that the ones with a higher fluidity will be more suitable for moulding then the thicker ones - however how bigger your mould, how thicker your chocolate will need to be. More input on choosing the right chocolate you can find here ;-) www.callebaut.com/en-GB/chocolate-video/technique/tempering If any further questions, don't hesitate to reach out to us again!
In the fridge 14-16°C? My fridge it's normaly 4°C
Hello there Do you recommend any specific chocolate handling gloves ? Thanks again
Hi Adi! Thank you for the question. There are nylon gloves and there are also cotton gloves. Both are acceptable to leave no traces on the chocolate. Good luck with the mouldings! :-)) Must you have any further questions, don't hesitate to reach out to us. Best regards!
Buenas me podrian decir que finalidad tiene calentar los moldes con la pistola de calor?
¡Hola! en el taller, la temperatura suele ser fría: para evitar una reacción de choque entre el chocolate caliente y el molde frío, se aconseja dejarlo ligeramente hendido. Atentamente
how many times can you melt the chocolate if you dont use it in one go
Hi Paula! Great question. In fact, endlesly, as long as you add stable cristals each time again after melting. Good luck with the chocolate figures moulding!!
Hi there, where did you get the magnetic mold from ? is it a Chocolate World Mold? thank you
Hi Alison. All magnetic moulds which you want to use will work. Ours used in this film indeed were supplied by Chocolate World.
Callebaut Chocolate
Thank you so much I am located in Canada And I haven’t seen these ones before thank you again
I'm making some chocolates for Christmas gifts that's about 6mm thick. Do I have to melt out the chocolate to 45° first or can I just melt to working temperature of 31°? I've found the seeding method easier for me but still troubleshooting
Why don't you put it into the freezer to cool?
I thinks it’s kreepy
I think YOUR “kreepy”….