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Issues Decorating Moulds with White Chocolate
Hi Everyone,
I have just started creating moulded shoes and was using white chocolate to decorate them (with dots). So I put the dots on the mould and let it set. Then I add milk chocolate to create the shoe. Sometimes when I un-mould, the dots stay stuck to the mould and I'm left with little craters in my shoe. Any advice?
I've attached a photo of a shoe that looks ok and another with the problem.
Tags: chocolate, mould, shoe, white
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Large-Chocolate-Shoe.jpg, 340 KB -
Problem-Shoe.jpg, 335 KB
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Replies to This Discussion
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Permalink Reply by William Snoding -
This problem usually occurs if your white chocolate is too warm and wasn't in temper because of lack of V crystals, White chocolate is more tricky to temper in small quantities than the others. If you had tested the stuck dots of white you would have noticed the chocolate had a crumbly texture, it wasn't in temper so it couldn't contract away from the mould along with the milk chocolate.
I make chocolate shoes pretty often for my chocolate shop, and dot designs are still the favorites.
Always make up and temper more white chocolate than you need, you can always use it again by pouring the spare into a flat tray to cool. As It's also the most fluid of the chocolates, I always let it slightly over crystalise so it thickens, and is easier to pipe, but this takes practice, don't let it go too far, or it won't contract away from the mould properly.
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