Can anyone help me with this problem?! I am trying to make white chocolate molds that are in the form of Roman letters, and another form in a filigree' design. I plan on painting them with luster dust and place them on a Christening cake.
The problem is, is that when I go to unmold some of the letters I need, they keep breaking on me! the filigree' molds do the same thing no matter how careful I try to be.
Does anyone have a trick or an idea on how to unmold these delicate chocolate molds without breaking them?
Thanks!
mcginnis
I lay a paper towel over the back of the mold so that when I turn it over to dump out it kind of cushions the fall a bit. Are they to thin? Are they breaking when they hit the counter? Are you twisting the mold?
Yes, the molds are thin. When I turn them unside down, I have them on a dish towel, but they do not fall out on their own. Am I being impatient? do I need to let them warm a little bit so they fall out on their own? I have tried to twist them out, but that was a disaster!
mcginnis
I made pretty delicate white chocolate butterflies as part of my wedding favors and I had the dish towel folded pretty thick and just smacked them out on the towel. That's how I learned how to unmold them, definitely not delicate in removing them! Make sure they are really solid too before you try to unmold.
Right or wrong I don't know, but sticking mine in the freezer makes them come out pretty well. I find they are easier to comeout when they are good and cold. (Freezing contracts, whereas warmth expands, you would want the chocolate contracted for easier unmolding).
suela- I always stick mine in the freezer for a bit before unmolding too. I am like you I don't know if it is right or wrong but I know it works for me.
I place mine in the refigerator because I find it more "forgiving" if I forget about it. 
If left in the freezer too long, the chocolate can bloom (get a white, dust-like coating on it that is actually the cocoa butter coming to the surface). Warm chocolate will not release from a mold easily, so chilling it is a necessary step to success.
Just my .02
Rae
The freezing in some cases when done too long will cause the chocolate to break too. But 30 seconds won't do any harm.
Well, I have this same issue with a couple of molds, just some things in them. My hubby suggested taking the tiniest wee amount of Crisco shortening, we are talking just a drop like the end of a toothpick size, and using Saran Wrap to barely grease the mold before pouring in the melted chocolate. But if you are not careful and put too much, you will get a whitish effect, like the bloom.
So I do this with certain letters and numbers and things that are really delicate and it works perfectly every time.
I use a clean dishtowel to thump the molds out on and I really rap it hard to get some out. Sometimes too, if they aren't coming out, pop the mold in the freezer for about 30 seconds.
Each mold takes a different amount of time to set, I set them in the fridge. I find most take about 25 minutes at least.
Hugs Squirrelly
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