I Can't Get The Chocolate Out Of The Mold
Decorating By cai0311 Updated 5 Sep 2013 , 6:42am by MBalaska
AI purchased this mold: http://www.etsy.com/listing/74631061/buy-3-get-1-free-large-anchor?ref=listing-shop-header-2
For the life of me, I cannot get the chocolate made anchor out of the mold without breaking it. I have tried everything I can think of...freezing the chocolate, not freezing the chocolate, using difference items to try to pry the chocolate out, trying to coax the chocolate out different ways, I rubbed crisco on the mold...
I emailed the maker of the mold asking for suggestions. She said she has never used chocolate on the mold but knows a couple pastry chefs that have ordered from her and left positive feedback. This is the first time she has been emailed about an issue.
Nothing is working. I need to make 16 dozen for this weekend. I will take any and all suggestions.
Thanks.
I don't know how to make the chocolate come out of this mold as you have tried everything I would have. Have you thought if you can't figure that out to try a mixture of modeling chocolate or modeling chocolate and fondant in the mold? That would be an option that would probably behave differently than the straight up chocolate. Sorry I can't be more help.
You could try modeling chocolate and see if that is an acceptable go between poured chocolate and fondant. Basically, as you probably know, modeling chocolate is pretty much just seized up chocolate. See if it comes out of the mold. Let it air dry and it will harden quite a bit. It won't be shiny and glossy but you could dust it with some pearl dust. Sorry you are having so much trouble.
ATry buffing the mold with a cotton pad. If your chocolate does not have a good temper then it may not be as strong and crack easily. If you are using candy melts or something similar make sure you stir stir stir. Make sure all the fat is incorporated and you don't see any shiny parts. Most molds you should nt wash or use soap. Just hot hot water if you must . If you are still having trouble pour extra chocolate on the mold. So when it hardens it will look like a coin. Then use a hot knife or metal skewer to trim the excess to get the shape you want. How are you physically trying to get it out of the mold? It may seem like the best way would try to do it like ice cubes, but you should not do that. Put on a cotton glove and a few inches over the table (lay something down, like and acrylic mat or something soft). And tap the mold gently on your fingers. It should fall right out. Crisco will most likely make your chocolate dull. Anyways, good luck let us know how it turns out.
That mold has "undercuts" in it and I don't think it's well suited to chocolate at all because of this. It's fine for fondant/modeling chocolate/gum paste because they're flexible [like the mold].
If you have the time, you'd do much better ordering a traditional chocolate mold like this one:
http://www.sweetbakingsupply.com/anchor-chocolate-mold-p-4185.html
my handwriting sucks so I used a lot of the 'small letter' - plastic chocolate molds. To get the tiny fragile chocolate pieces out of the mold without breaking I did this:
once the chocolate is hard, give it a second coat of chocolate. Don't take it out of the mold, don't do anything to it at all. Just use a small parchment cone with melted chocolate & a tiny hole, without going outside the lines build up the back of the chocolate piece. put it back in the fridge. Pop it out when solid.
Also it helps to use cotton balls or cotton swaps to shine up the molds, & get out any left over chocolate from previous moldings.
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