Recommendations when working with chocolates

This segment should offer helpful tips on how to work with our chocolates. 

1 – When using our chocolates, keep the area clean, dry, and sanitized to avoid contamination when tempering. 

2 – Instruments should also be clean and dry, especially when it comes to mixing spatulas (wooden and silicone) since they retain water inside of them; this may cause some of that water to reach the chocolate, forming lumps and rendering it useless for tempering. 

3 – Molds: There are several mold options when it comes to confectionary processes. 

Tips for using silicone molds. 

a. If you end up with opaque bonbons at the time of removal, this might signal that you are using the wrong mold. Make sure to read the specifications and uses of a mold before purchasing or using it. 

b. If at the time of removal, the bonbon breaks, this signals that an insufficient amount of chocolate was poured into the mold, resulting in weak and easily breakable shells. 

Polycarbonate molds are more of a professional option; however, they can be more complex to use. 

1- Before using polycarbonate molds, clean them with a microfiber cloth; this will help create some static, and it will reduce the risk of any external particles adhering to the mold. 

2 – Once you have cleaned the mold, warm the inside of it with a heat gun to help the chocolate spread around the surface smoothly and evenly. 

3 – Ensure that you are using spatulas in good condition to avoid any scratching. 

4 – When cleaning the mold, only use lather and water and ensure that the temperature doesn’t surpass 40 C to avoid damaging the mold’s film.

Tips for using silicone molds. 

a. If you end up with opaque bonbons at the time of removal, this might signal that you are using the wrong mold. Make sure to read the specifications and uses of a mold before purchasing or using it. 

b. If at the time of removal, the bonbon breaks, this signals that an insufficient amount of chocolate was poured into the mold, resulting in weak and easily breakable shells. 

Polycarbonate molds are more of a professional option; however, they can be more complex to use. 

1- Before using polycarbonate molds, clean them with a microfiber cloth; this will help create some static, and it will reduce the risk of any external particles adhering to the mold. 

2 – Once you have cleaned the mold, warm the inside of it with a heat gun to help the chocolate spread around the surface smoothly and evenly. 

3 – Ensure that you are using spatulas in good condition to avoid any scratching. 

4 – When cleaning the mold, only use lather and water and ensure that the temperature doesn’t surpass 40 C to avoid damaging the mold’s film.

Mold cooling and warming: 

Even when you follow all the above instructions, you might still not get the results you expect; this might be because you do not use a moisture-free cooling lower than 0 C. 

To avoid this, follow the following tips: 

Use a deodorized freezer without frost. 

Get to know your equipment by reading about its features.

When putting things in the freezer, using a clock to determine the ideal cooling time. 

Different molds have different freezing times; therefore, make sure to read the specifications and keep a list of these cooling requirements. 

If a bonbon cannot be removed from the mold, do not try to remove it with any sharp object as this can damage the mold. 

To better preserve any confection made with chocolate, keep them in a temperature-controlled environment. 

MAKONNELLI is a trademark of CAO EXPORT, LLC