Don't lubricate your molds with anything - ESPECIALLY canola oil.
Chocolate will naturally "shrink" away from the sides of the mold and easily fall out if it's tempered properly.
If it isn't tempered properly, the only real solution is to chill it in the fridge until it pulls away from the sides of the mold, and dump it immediately.
There is occasionally a need to clean the molds after using them for a while - especially if there are intricate details in the patterns. We use Ammonium Hydroxide diluted in warm water. It is food safe and completely removes all trace oils from the molds, then we carefully dry them with soft cotton cloths and let sit overnight to ensure all moisture has evaporated.
Post by doclogic77 on Apr 10, 2010 13:09:16 GMT -5
I was wondering the same thing. I have a set of cheap molds that work like a dream. I used some professional molds sold here and I can't get the truffles to release. They are new molds and I haven't changed the chocolate.
most likely you're either not tempering properly, or not cooling properly. Remember your professional moulds have a lot more mass to them than your fleximoulds. cocoa butter in your moulds *can* give you a better gloss, but you have to do it right. if you're not getting your chocolate to release w/o the ccb, there's no way you'll get them to release w/ the ccb.
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.