How to Use Chocolate Models
Hi everyone, it’s time for another chocolate models themed post. After the last one Chocolate Models Now, where we took the whole idea of using them to create the finished product, I thought it might be nice to swing out on a limb and take a sideways look at how all the impressive shapes and sizes are put together.
So if you were wondering what the necessary steps were in creating the delightful confectionery shapes and designs, here are some pointers and tips on how to use chocolate models.
Well, first of all, you need to sit down and think about what you are trying to achieve in the first place. Often, this can be the most difficult stage as we often don’t have a clue what we’re going to be creating in the kitchen! When it comes to chocolate shaped confectionery, there are umpteen different designs to choose from and for each design, there are a plethora of further styles, sizes etc.
So let’s assume you’ve settled on a design for your chocolate confectionery product. Now you need to make sure you have the right shaped and sized chocolate molds. If you haven’t, then a trip to the store might be in order. That’s just one option, of course, because you can also source a huge selection of chocolate models online at some of the better resources. Some of them are listed right here on this site on our page Chocolate Models On eBay. The title sort of gives the game away as to where the online resource is based, but it is a valid and well trusted site that really does display a huge selection of molds and blanks that you’re bound to find the right one for you.
Once you have ensured that the right molds or blanks are to hand, then you can start the preparation for making your chocolate shapes. This is the fun part and also probably the easiest part of the process of knowing how to use chocolate models to their best effect.
You have to melt sufficient chocolate for the amount of finished confection you are making. To do this, take a block of your preferred chocolate, be it milk or dark, or in some circumstances even white, then break it into a flat bottomed bowl that will fit over the rim of a medium sized cooking pot. On the pot, add a glassful of water and place that on the stove and bring to the boil. Place the plate over the top, turn the heat down so the water just simmers and allow the chocolate pieces to gently melt in the plate above. You do this because if you tried to heat the chocolate directly in the pot, it would burn and be ruined. By using the plate above boiling water, you ensure that its temperature does not exceed 100ºC and it can’t burn!
Then its simply a case of pouring the molten chocolate in into the molds.
Remember that chocolate models come in two halves and that you’ll need to make an even number of filled molds or you’re going to end up with an odd half a chocolate that you’ll probably have to eat yourself before anyone notices that you make a mistake. Oh sure, what a punishment that is!
When the chocolate has started to set, you need to close the molds together and seal the two halves with a little molten chocolate between them to ensure they stick. Then let them cool completely before gently separating the molds to reveal the finished chocolate confectionery shapes.
Well, that was pretty easy and painless, now wasn’t it?
Who said learning how to use chocolate models would be difficult? As you can see, its one of the easiest things in the world, with one of the nicest results, especially as the creator has to sample one before they’re shown to anyone else!
