For molding and casting week, I decided to try working with chocolate. The first order of business was to pay a visit to Reynolds Advanced Materials to get some food safe silicone. They have some really cool stuff here, and are a good inspiration for interesting mold ideas.
Room temperature vulcanization (RTV) silicone, which we’re using to make flexible molds, is cured with two different reactions: tin cure and platinum cure. All of the food-safe stuff falls under the platinum cure category. We’re provided with OOMOO and Mold Max 60, which are both tin cure silicones. Compared to tin cure, the platinum cure silicones
In practice, the platinum cure silicone we can buy is generally thicker to pour than the low-viscosity introductory stuff that is given in class, so it is more prone to bubble formation; the instructions recommend vacuum degassing. It also requires careful weighing by weight instead of volume, and requires a high temperature post-cure to attain optimal properties (and be safe for food). All of these features make it trickier to use.
I ended up choosing Sorta-Clear 40 for its relatively long pot life, and because of the cool factor of transparency. Other options that are also food-safe are Smooth-Sil 940 (which is opaque) and the Equinox silicone putties. It cost $38.20 for 1 kg.
Because of the increased difficulty in using this silicone, and because of the temperamental nature of chocolate itself (more on that later), I decided to go with a one-part mold to keep things simple and avoid shooting myself in the foot. I designed a heart shape using lofted surfaces in SolidWorks and rotated and patterned it to create several positives over approximately 2.5 by 5.5 inches.
This file was exported as in the .stl format and opened in
PartWorks3D, which is the ShopBot equivalent of the fab modules for
the Modela. It allows us to specify the depth and position of the cut,
and generate toolpaths. Here you see the area to be cut in the outline
of a block of wax.
We generate several 2.5D toolpaths to cut this part. First is a roughing toolpath in the xy plane, which removes most of the material. Then, there is a finishing toolpath in the xz and yz planes, which move vertically over the contours of the part. You can see the computed finishing toolpath in this picture, where the tip of the end mill is offset from the surface of the heart that we’re cutting.
This is what the completed rough cut looks like. It’s basically made some very coarse passes to remove materials at different depths. Using a 1/8” bit with a 50% stepover, this took about 11 minutes.
This is the completed finish cut. Also using a 1/8” bit, but with a 12.5% stepover and two passes that ran orthogonally to each other, it took about 35 minutes to complete.
Now, it’s time to move on to the messy part. The Sorta-Clear 40 that we’re using requires two parts (A,B) to be mixed 10A:1B by weight. The A part is very viscous, and creates a lot of bubbles when being poured or mixed. Hence, we mixed an appropriate amount in a large tub and placed it in the degassing chamber. Turning on the vacuum causes the mass to start bubbling, foaming, and growing:
At this point, the foam has expanded and is about to spill out over the edge of the container. We left room for almost three times the expansion, but even that wasn’t enough. It seems like 4-5 times extra volume is the right amount.
Anyway, at this point you don’t want to turn the vacuum off. Grit your teeth and keep it running…
…because suddenly, when you reach 28 inches of mercury in the vacuum, the entire froth collapses as most of the bubbles pop. Just run it for about a minute more at this point, and take it out.
Pouring this stuff was tricky, as it is significantly thicker than the other silicones we work with. It comes out like molasses and folds over itself as you pour, forming bubbles at the surface of the mold. I don’t think pouring in a thin stream really applies here, as it has enough surface tension to maintain bubbles even in a thin stream, and the stream itself can fold over to cause more bubbles. I ended up improvising as best I could.
This is what it looks like after the pour. Several bubbles have formed and are rising to the surface, but I poked them with a sharp metal implement, which caused the surface to settle smoothly in short order.
The curing process for this silicone is significantly longer than the tin cure alternatives, taking 16 hours at room temperature. Luckily, it only takes 3 hours at 125 degrees, so we popped it in the toaster oven to speed things up.
Despite all the concern about bubbles, our degassing and bubble-popping efforts seem to have paid off. The molds have come out very clear with almost no bubbles to be seen. They are also transparent, which is an awesome feature. The mold in the background belongs to Tout Wang, who is going to try casting his face in chocolate coins.
One final step that we have to do here is to post-cure the molds at 212 degrees for an hour. This is supposed to ensure that everything’s ready to go and food safe.
Time for chocolate now! We’ve moved in to my kitchen at home. This is probably the hardest part, due to the insane difficulty of tempering chocolate correctly. Tout and I have set up a station with our molds and a double boiler to slowly melt the chocolate to an appropriate temperature. We’re using 72% Belgian dark chocolate, which contains nothing other than cocoa butter, cocoa solids, sugar, and a bit of lecithin. Any chocolate with other additives (such as vegetable oil) can’t be tempered in the traditional way.
Tempering chocolate basically involves making sure the cocoa butter hardens into a specific crystalline structure with crystals that form only at a specific temperature. To make this happen, we have to hold the chocolate at a fixed temperature for a while, and either cause these crystals to form or introduce them in some other way. I’m going to be using the latter method, which is called seeding, but for a great discussion of this topic you should check out this Cooking for Engineers article.
The first step in this process is to take about two-thirds of the chocolate to be used and melt it above the temperature of all possible cocoa butter crystals, being careful not to burn it. I’ve taken the top ‘pan’ of the double boiler, actually a thick stoneware bowl, off the heat source at this point, and am using my trusty infrared thermometer to monitor the temperature of the chocolate. The bowl has a high heat capacity and helps to guard against any sudden temperature changes as we try to maintain the chocolate at a specific temperature.
Next, we slowly stir in the rest of the chocolate until the whole mixture reaches the tempering temperature for dark chocolate, 88 to 90 degrees. We then stir the chocolate while maintaining it at this temperature by alternately adding heat and taking it off the heat. The stirring uses the existing solid chocolate pieces to propagate the formation of the desirable type of cocoa butter crystals.
After a while, we can pour the chocolate into our molds. It’s pretty hard to obtain an even surface on the back with a one part mold.
The transparency of these clear molds is very cool! We can actually see the chocolate hearts from the other side of the mold. It’s not clear from the picture, but the hearts have actually picked up every detail of the tool path from the mold.
I’m glad we did this entire process as a pair. While one of us is smoothing out our chocolate casting, the other has to keep a watchful eye on the pot, let the chocolate become too hot and lose its temper. One person would probably need some extreme multitasking skills to be able to accomplish this alone.
Finally, I’m finished with two sets of chocolate hearts cast from my mold. Some of them have ends broken off where the edge was attached to a thick coating. I’ll have to be more careful next time. Hope some of my classmates enjoy eating them this week.
At this point, you may ask why we went to all the trouble of tempering the chocolate, with a thermometer and everything. Well, toward the end of the process, we let the bowl get too hot and the remaining chocolate lost its temper. The pieces on the left show what it looks like when these harden. Because the cocoa butter crystals are in a less stable form, they “bloom” or come to the surface of the chocolate, resulting in unsightly and unappetizing patterns. To reiterate - that’s not white chocolate on the left - it’s the same chocolate as the correctly tempered chocolate on the right. Untempered chocolate melts at the touch of a finger, has an uneven surface, and crumbles instead of snapping when broken.
What have I learned this week? Well, chocolate making is probably best left to the professionals. It’s probably too tricky and time-consuming to be worth doing at home!
Welcome to the delightful world of homemade chocolates, where the joy of crafting delectable treats knows no bounds. Whether it's a festive holiday event or simply spending quality time with your kids, creating chocolates at home is a cherished tradition.
In this article, we'll explore the art of chocolate making with molds, from how to use chocolate molds, learning various types of molds, and essential techniques for tempering chocolate, to tips for perfecting the demolding process, and so much more. Get ready for a chocolate-making journey filled with sweetness and satisfaction. Let's dive in!
Chocolate molds, coming in all shapes and sizes, are essential tools for making homemade chocolate. You pour melted chocolate into these molds to create unique chocolate shapes easily. These molds are made from materials like silicone, metal, plastic, or polycarbonate. They're versatile, reusable, and easy to use. When choosing molds, think about durability, temperature resistance, and if they stick to the chocolate.
Plus, since chocolates are perfect gifts for special occasions, using custom molds or bar molds for chocolates can make the result even more special. So, mold design is also something you should look at when choosing a chocolate mold. But of course, if you are a beginner, looking for molds with simple designs can help make the process easier.
Now let’s look at some popular materials used to make chocolate molds, each with its own pros and cons. Choose the materials based on your recipe, and needs for your chocolate.
Cherished for their flexibility and ease of use, silicone molds for chocolate are a top choice among chocolatiers. Reusable and eco-friendly, they come in various shapes and designs, perfect for crafting custom chocolate molds. Made from food-grade silicone, they boast non-stick properties, ensuring easy chocolate release while demolding. With excellent temperature resistance and moisture resistance, they're ideal under both freezing and heating conditions, making them a versatile option for chocolate making and baking.
Goto Huafeng Mold to know more.
Not as common these days, metal chocolate molds are famous for their durability, heat conductivity, and precision. Their rigid construction helps maintain the shape of the chocolate during cooling, resulting in flawless finished products. With their excellent heat conductivity, metal molds ensure quick and even chocolate settings, making them ideal for creating intricate designs with ease.
Polyethylene molds are ideal for beginners and enthusiasts due to their affordability and lightweight nature. They offer simplicity and convenience, making it easy to find specific shapes and experiment with intricate designs. Also, their translucent nature allows you to easily monitor the chocolate's state, reducing uncertain guesswork during the making process.
Favored by many professionals, polycarbonate molds are tough and can give chocolates a shiny finish. They are great for detailed designs without creating uneven chocolate texture. Unlike plastic molds, they're heavier and stronger, so they keep chocolates looking sharp and intact.
From buying chocolate and selecting the perfect mold to the final demolding process, we’ll walk you through each crucial step to ensure you achieve professional results. Let’s begin!
To kick off your chocolate-making adventure, start by gathering all the essential tools and ingredients. The first thing you'll need is chocolate, and your choice will significantly influence your results.
You have two primary options: couverture chocolate and compound chocolate. Couverture chocolate, known for its high cocoa butter content, is perfect for molding and tempering. It delivers a superior taste and texture but requires more care during preparation, including tempering using a double boiler. This type is often preferred by professionals for its quality.
On the other hand, compound chocolate, which includes vegetable fats instead of cocoa butter, offers a more user-friendly approach. It’s commonly found in chocolate bars and chips and is much easier to work with. You can melt it in the microwave, making it ideal for beginners or for those looking for a quick and simple chocolate fix. Although it’s less expensive and simpler to use, it doesn’t quite match the richness and smoothness of couverture chocolate.
For beginners, starting with compound chocolate is a smart choice due to its forgiving nature. As you gain confidence and skill, you might want to explore couverture chocolate to elevate your creations to a more refined level. Here are some of the best couverture chocolates for melting and using in molds:
Once you've selected your chocolate, you’ll need to gather additional tools to complete your chocolate-making setup. Here is the list:
For chocolate molds, there are a few key qualities to keep in mind when you are buying. Choose molds that are both durable and flexible, as they’ll hold up well over time and make the molding process easier. Look for molds that can handle various temperatures to suit different types of chocolate and cooling methods. Nonstick surfaces are essential for easy release and a clean finish. If you’re new to chocolate making, starting with simple shapes can help you achieve great results with less hassle.
Before actually using the mold, ensure they are clean and free of any dust, fingerprints, or residue from previously used chocolate to prevent sticking when demolding. Wash them with warm, soapy water, then dry thoroughly before use. If your molds have intricate designs or fine details, consider lightly greasing them with cocoa butter or non-stick cooking spray to facilitate the easy release of the chocolates.
The next step is to melt the chocolate to be poured into the molds. Here we need to explain the difference between melting and tempering.
Melting chocolate simply involves heating it until it reaches a liquid state, ready for molding or dipping. The goal of melting chocolate is to achieve a smooth, pourable consistency without burning or overheating it.
To melt the chocolate evenly or prevent overheating, make sure to chop the chocolate into small, uniform pieces and use a gentle heat source. If you’re using a microwave, turning to low power mode will be sufficient to melt the chocolate slowly and evenly. Also, ensure the utensil has a completely dry surface since even just a small amount of water can make chocolate seize.
Tempering chocolate, on the other hand, is a more precise process that involves heating and cooling chocolate to specific temperatures to stabilize its cocoa butter crystals. This ensures that the chocolate sets properly, resulting in a glossy finish and a crisp snap when bitten into. Tempering is crucial for creating professional-looking chocolates with a smooth texture and good shelf life. Let’s learn more about how to temper:
The double boiler (seeding) method involves melting two-thirds of the chocolate, then gradually adding the remaining one-third until smooth. Once it is done, raise the temperature to the working level.
With the marble tabletop method, pour two-thirds of the melted chocolate onto a slab, stir until thickened, then add the rest, mixing until uniform.
For the microwave method, microwave two-thirds of the chocolate in intervals, stirring until nearly melted, then mix with the reserved chocolate until smooth.
Just like regular melting, chop the chocolate into uniform small pieces before tempering. Also, it is crucial to keep track of the temperature, ensuring it reaches the specific temperatures required for dark, milk, or white chocolate. To check if the chocolate is properly tempered, spread a small amount thinly on parchment paper and allow it to set at room temperature. It should have a glossy finish and snap cleanly when broken.
To ensure even distribution and avoid messy spills, consider using a piping bag or a squeeze bottle. Fill each mold cavity carefully, leaving a little room at the top to avoid overflow. Once every part of the mold is filled, gently tap the mold on a flat surface. This helps free up any air bubbles trapped within the chocolate. This step also helps prevent the formation of dull craters in your final product.
For layered chocolates or those featuring special chocolate fillings, this is your moment. Before the chocolate sets completely, use your piping bag or a spoon to add contrasting layers of colored chocolate, rich ganache, or creamy caramel. Or you want to put in exciting surprises like chopped nuts, dried fruit, or even bits of other chocolates to make chocolate with chocolate inside for an extra textural and flavorful dimension. With a little creativity, you can transform the results into a canvas for endless delicious possibilities.
To set your chocolates, place the mold on a level surface inside the fridge for a minimum of 15-20 minutes.
Avoid checking on them during the cooling, as allowing the chocolate to cool undisturbed ensures a clean and crisp finish. Don’t leave the chocolates in the fridge for too long, as it can cause water droplets to form on the surface, potentially ruining the glossy finish you want.
Once it is properly cooled and solidified, remove the chocolate from the fridge. Properly cooled chocolates should release easily; if not, then gently flex the mold, and tap it upside down to release the chocolate from the mold more easily. Remember to place a towel beneath. Finally, use a paper towel to remove moisture from the pieces.
For demolding, temperature control is always crucial for both molds and chocolate. Whether the mold is too cold or too hot, it can make the chocolate cling stubbornly or even crack easily. Irregular temperatures of molds can lead to uneven solidification of the chocolate or even result in the chocolate losing its temper. For chocolate, proper tempering is essential for a smooth demolding experience since untempered chocolate can be sticky and difficult to remove from the mold.
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Let’s delve into the details steps of how to use our vacuum former to make custom molds for your chocolates!
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Crafting chocolate at home with molds is a delightful and rewarding experience. From preparing the perfect chocolate to pouring it into molds, cooling, and demolding, each step offers an opportunity for creativity and experimentation. With the right tools and techniques, anyone can master the art of chocolate making, turning simple ingredients into delectable treats that delight the senses.
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