Forms for chocolate: what are and how to choose them?

Adults and children like it when cake, cake and other goodies are decorated with various chocolate figures of different shapes and volumes. It is always tastier and more interesting to eat bizarre chocolates in the form of animals, cars, bows, hearts and others. In the article we will tell you how to please relatives and friends with home-made sweets made at home.

Almost every second housewife is now experimenting with homemade recipes for chocolate and chocolates. For its preparation, special skills are not needed, there is nothing complicated in the recipes, but those who have encountered manufacturing know that casting molds are an important tool here. They differ in the material of manufacture and are:

• silicone;
• polycarbonate;
• metal;
• plastic.

Which one is better to choose and how they differ - we will consider in more detail.

This material is famous for its environmental friendliness and low cost. In addition, it is ideal for casting curly jewelry made of chocolate, as well as for the formation of ice. Silicone is not afraid of either cold or hot drops. It can be used both for the oven at a temperature of 230 degrees Celsius and for the freezer at minus 40 degrees, the material will do its job perfectly.

The advantages also include the fact that silicone molds do not absorb odors, are easy to wash even without detergents, and do not react with other products.

It is also convenient to store because of very plastic base. It easily collapses into a tube, while the product does not lose shape and never deforms. And also this form is convenient when extracting products - you can simply turn it inside out without fear of tearing. This is good for beginners, as there are often problems with this, and pulling out confectionery is difficult at first.

With the help of silicone mold you can cast a large egg, geometry, nesting dolls, rabbits and many other figures.

More suitable for professional confectioners. This form has a price ten times higher than molds made from other materials. But for a person who is passionate about the process of casting all kinds of chocolate jewelry and sweets in large quantities, it is this form that will make this activity very fast, because such a container does not need to be lubricated with oil before use.

Polycarbonate forms have several advantages:

• easy to wash;
• with frequent and long operation, they have no deformation;
• high or low temperature regime they do not care;
• polycarbonate does not smell and taste products and is not saturated with any odors;
• easy to operate.

In addition, there are polycarbonate molds with the so-called magnetic bottom. They are used by confectioners in factories. Very convenient to use if you need to make a large number of twin candies. Previously, when there were no such blanks, confectioners had to manually apply a picture or a 3D figure to each candy and they did not always turn out the same, because the human factor has not been canceled.

Using a polycarbonate mold, you can cast figures such as a chocolate hare, sweets in the form of letters of the Russian alphabet, foreign letters and numbers, various flowers such as a tulip, chamomile, rose. You can also cast various geometric shapes, such as a ball, star, rhombus, hemisphere with various notches, which gives sweets an even more beautiful appearance.

At the moment, such forms are already you can hardly get it in stores and even on the Internet, because silicone and polycarbonate are more popular. Although the market price of a metal fixture is much lower than other analogues. This form is also resistant to different temperatures; it can also be washed in a dishwasher. When washing you can use a wire brush if necessary, and this does not harm her in any way. It is durable and will last for decades.

To cast a bar of chocolate, just such is used. It is made of flexible plastic, easy to operate and quite cheap, but it should be borne in mind that over time, such a shape is deformed. And she’s also small and it is impossible to make chocolate with filling in it, unlike all other varieties of chocolate molds.

First of all, a new product for pouring chocolate should be thoroughly washed in warm water using a detergent, and then dried completely, otherwise the chocolate will stick to the walls and bottom.

Melted chocolate pour not to the edges, but 1/3 of the cells and check for air bubbles. To get rid of these bubbles, as well as for an even distribution of mass throughout the curly cell, you need to lightly tap the shape on the table.

To make it easier to get sweets, you can turn out the silicone mold. And on plastic, polycarbonate and metal, it’s enough to simply knock on the bottom, turning the mold over so that the items spill out onto a towel or soft cloth.

See below for how to use chocolate molds.