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How to Use Magnetic Chocolate Moulds

Create stunning chocolates with a twist using these magnetic polycarbonate moulds. To create your own uniquely designed chocolates simply line the bottom of the mould with a chocolate transfer sheet pattern of your choice (from Mickey Mouse to Butterflies!), place the two pieces together and fill with chocolate! Once set, your chocolates will have that pattern or design on them!

 

The moulds comprise top polycarbonate section and bottom metal plate. The 2 pieces are held tightly together with commercial quality magnets and can be separated to line the bottom of the mould with transfer sheet and during de-moulding.

 

Step by Step Instructions :

 

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For this guide I will be using Callebaut Chocolate, Indented Corner Rectangle Magnetic Mould and Transfer Sheet (Fruit Design). Chocolate Transfer Sheets are acetate sheets with a pattern embossed with cocoa butter on one side. I am also using a Confectionery Funnel for dispensing the chocolate, you could use a ladle and bench scraper if you wish but I like to use the Funnel with the magnetic moulds as it great for accurate portioning.

 

 

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Magnetic Polycarbonate (Indented Corner Rectangle) Chocolate Mould.

 

 

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Cut the Transfer Sheet to size.

 

 

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Place transfer sheet into the mould (making sure the side with the design is facing the up where the chocolate is to be poured on). Place the metal backing onto the mould.

 

 

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Prepare your tempered chocolate.

 

 

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Pour the tempered chocolate into the funnel.

 

 

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Add the chocolate to the cavities. Tap the mould on the work surface a couple of times to ensure the chocolate goes right into the cavities (remove all air bubbles) in the mould.

Put the mould into the fridge for approximately 15-20 minutes to allow the chocolate to set.

(NOTE: If you wish to create ganache filled chocolates - at this stage let the chocolate sit in the mould for about 3-5 minutes, then turn the mould upside down allowing some of the chocolate to pour out. Scrap the top surface of the mould to get nice clean surface. What remains in the mould now is the chocolate shell, now fill the shell with ganache using funnel, pastry bag or squeeze bottle. Let the genache sit for about 10-15 minutes, then seal the top of the chocolate by pouring some of the original chocolate over the mould and scrap to remove any excess).

Put the mould into the fridge for approximately 15-20 minutes to allow the chocolate to set.

 

 

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Take out from the fridge and remove metal backing.

 

 

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Carefully remove the transfer sheet.

 

 

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To release the chocolate pieces, turn the mould upside down and give the mould a solid tap on the flat work surface.

This last step can take a while to get used of – but don’t try to pry out the chocolate pieces as you may damage the mould. I find that if you give the mould a little twist, this also helps to release the chocolates. If the chocolates do not come out and you can not see evidence that they are pulling away from shells then they aren’t ready to unmold, simply put back into the fridge for another 5 minutes approximately and try again.

 

 

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I also used this mould with different design transfer sheets. Using different transfer sheets and chocolate will allow you to create uniquely designed chocolates every time!! Happy Chocolate Making :-)