Molding chocolate confections is a method will require a chocolate mold to maintain the shape and design of the candy, and the preparation of a liquid ganache. A small portion of tempered chocolate is piped and swirled into each cavity until it is fully coated. Once the chocolate has set, the ganache is piped into the cavity, leaving enough space to pipe another portion of tempered chocolate, enclosing the filling.
When I pipe the chocolate to enclose the filling, I pipe an amount of chocolate that will go over the surface of the cavity. Then I will take my off-set spatula and run over the chocolate, creating a smooth surface. I will let my chocolate confections set, either at room temperature or in the refrigerator, depending on the humidity and temperature of the work environment. I would recommend using a Polycarbonate Mold because it is more durable and sturdy, oppose to a plastic or rubber chocolate mold. Looking from the bottom, I will check to see when the chocolate begins to pull away from the cavities. This is the air that is being released from the bottom, making it easier for my candies to fall out after I flip it over and into a bowl.
Below are pictures I took while was preparing pineapple truffles. Enclosed in this confection is a pineapple flavored ganache, made from freshly pureed pineapple pieces. You'll notice I did not prepare enough tempered chocolate to fill all of the cavities in my mold. Image three shows how my chocolate has set at room temperature because it was tempered correctly, with the gloss on the outer surface. All of the pieces did not set at the same time, which is common when preparing. That is the reason why after I flipped it into the bowl, only four was ready to fall out. Looking closely at image six, you will notice how the chocolate is still clinging to the cavity, meaning the individual piece did not set.
When I pipe the chocolate to enclose the filling, I pipe an amount of chocolate that will go over the surface of the cavity. Then I will take my off-set spatula and run over the chocolate, creating a smooth surface. I will let my chocolate confections set, either at room temperature or in the refrigerator, depending on the humidity and temperature of the work environment. I would recommend using a Polycarbonate Mold because it is more durable and sturdy, oppose to a plastic or rubber chocolate mold. Looking from the bottom, I will check to see when the chocolate begins to pull away from the cavities. This is the air that is being released from the bottom, making it easier for my candies to fall out after I flip it over and into a bowl.
Below are pictures I took while was preparing pineapple truffles. Enclosed in this confection is a pineapple flavored ganache, made from freshly pureed pineapple pieces. You'll notice I did not prepare enough tempered chocolate to fill all of the cavities in my mold. Image three shows how my chocolate has set at room temperature because it was tempered correctly, with the gloss on the outer surface. All of the pieces did not set at the same time, which is common when preparing. That is the reason why after I flipped it into the bowl, only four was ready to fall out. Looking closely at image six, you will notice how the chocolate is still clinging to the cavity, meaning the individual piece did not set.
The quantity of a filling plays a critical role in the outcome of any chocolate confection. Manufacturers are responsible for the amount of any filling is in sequence with all of its products. Chocolate confections that come in a set (example: a box of chocolate) needs to keep its center equality the same as every piece in the box unless it's a variety. No changes are made, and the center of the candy all has the same flavor, texture, and amount of filling in every piece.
Equipment and Tools for
Chocolate Confections
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Polycarbonate Chocolate Mold(s): Used for making chocolate confections in different shapes and sizes. I recommend polycarbonate because it holds better, stronger, and easier to clean compared to plastic or rubber-made material molds. Brushes: Brushes are used when using polycarbonate mold. They are used to swirl in the tempered chocolate after a small amount has been piped into the cavity, creating the outer shell of the candy. Disposable Pastry Bag: Disposable pastry bags are used to hold the tempered chocolate in before piping into the cavities of the mold. It's also used to enclose the filling by piping a generous amount of tempered chocolate on top of the set filling. Off-Set Spatula: Used to smooth the surface of the mold so the base of the confection has a evenly flattened surface. Mixing Bowl: Used to help catch truffles when it is released from the mold's cavities. Truffles will fall out when the chocolate has set on the outer surface of the truffle. |
In the image above, I prepared four different flavored chocolate confections using my polycarbonate molds. I chose to create four different flavored elements when beforehand, all enclosed in a semisweet chocolate shell. Starting from the center and working out, are the flavors I created: caramel, vanilla buttercream, pineapple ganache, and chocolate buttercream. My goal was to include two primary flavors, one fashionable, and one unique flavor.
