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Remove any excess on the top of the mold
by scraping across the top.
Figure 21-16. Letting the chocolate cool—keep an
eye on the thermometer!
8. Pour the Chocolate into
the Mold
Figure 21-18. Smooth out the surface with a knife
9. Put the Mold in the
Refrigerator
Once the chocolate cools, you need to pour
the chocolate into the mold. I recommend
the squeeze bottle method ( Figure 21-17 ),
but you could also use a chocolate funnel or
carefully pour the chocolate from a small
bowl into the holes in the mold.
Put the silicone mold containing the choco-
late into the refrigerator until the chocolate
solidifies ( Figure 21-19 ). This will take about
20 minutes for small chocolates. It could take
longer if you are casting a larger piece.
Figure 21-17. Using a squeeze bottle to pour the
chocolate into the mold
Figure 21-19. Place in the fridge for 20 minutes
After you pour the chocolate into the mold,
use a spatula or butter knife to smooth out
the top of the chocolate ( Figure 21-18 ).
 
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