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Post by jackamus on Dec 8, 2021 15:15:00 GMT -5
Can anyone recommend a way to remove stubborn chocolates from a polycarbonate mould. I'm reluctant to bang them too hard on the work-surface for fear of breaking the moild.
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Post by Chip on Dec 8, 2021 15:33:47 GMT -5
jackamus , I just put mine in the dishwasher and run it on the regular cycle. Takes off all residue. Be sure to melt some cocoa butter and season your molds before using them again however. Don't need a lot.
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Post by jackamus on Dec 8, 2021 15:51:40 GMT -5
Sorry I didn't express myself properly. I don't have a problem cleaning the moulds it was trying to remove a fully made chocolates from the mould. Half of them fell out OK when I tapped the mould but the other half refuse to drop-out.
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Post by Chip on Dec 8, 2021 16:31:49 GMT -5
Do you cool them in a fridge? Or just cool them at room temperature? I cool mine in the fridge for at least 15 minutes. Sometimes I forget they are in there and they stay in about an hour. They usually just pop right out.
Again, are you seasoning your molds with cocoa butter before pouring?
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Post by mark on Dec 9, 2021 2:13:41 GMT -5
I've never heard of seasoning molds, Chip. I season my cast iron frying pan and my wok, but I've never heard about seasoning molds. Do you find this gives you better results?
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Post by Thomas on Dec 9, 2021 9:11:35 GMT -5
In my experience, if the chocolate does not come out of the molds, it is not tempered correctly or it came out of temper while setting up. Assuming the chocolate is tempered, what is the environment like where the molds are left while the chocolate sets?
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Post by Chip on Dec 9, 2021 9:15:47 GMT -5
mark, After I wash them in the dishwasher (which is like every 7th molding or so) I then melt some cocoa butter and jut lightly wipe each cavity. It seems to help the release and the look of the pieces. and thomas, I agree with the improper tempering as well. That makes it a royal pain to get them to release.
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Post by Ben on Dec 10, 2021 9:05:01 GMT -5
There's been a fair bit of discussion on this and other chocolate forums about the need to season your molds. The general consensus is that it unnecessary. I've never felt the need to do so, but I know of others who do it.
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Post by Chip on Jan 1, 2022 9:45:54 GMT -5
Actually in my (limited) experience, I have found the totally smooth polycarbonate moulds to be the ones that need seasoning for some reason. The more intricate designs seem to do fine without seasoning. The reason I know this is that I have never seasoned my more elaborate polycarbonate moulds and they work just fine. However, the totally smooth ones, to make half-rounds for example, I do have to season to make them release smoothly. Of course, these were moulds I purchased when first starting and weren't the higher end polycarbonate moulds.
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