1. Spoon melted chocolate into chosen mold.
2. Tap the mould gently to distribute chocolates evenly and to release bubbles. Insert lollipop stick if needed.
3. Place the mould inside the freezer to set. Number of minutes as when chocolate will set depends on the size and thickness of the chocolate mould and temperature of the freezer.
Chocolates should not be allowed to set in the freezer for a long time since condensation will occur, resulting to a not-so-attractive finish and shorter shelf life.
4. To determine if the chocolate has thoroughly set. Check the front of the mold if it is entirely cloudy or frosted. If it is so, then the chocolates are ready for un-moulding.
5. Before wrapping the chocolate, wait for half an hour to allow chocolates to adjust to room temperature.
6. Store finished chocolates in styro containers, away from heat and sunlight.
No comments:
Post a Comment