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In-Depth Information
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
).