Use high-quality chocolate: Choose high-quality chocolate, preferably chocolate designed specifically for baking, as they usually contain a moderate amount of cocoa butter, which helps the chocolate release from the mold more easily.
Proper Temperature Control: Make sure the chocolate is at the right temperature before it is melted and poured into the mold. Temperatures that are too high or too low may cause difficulty in demolding. Generally speaking, the temperature of white chocolate and dark chocolate should be between 28-29 degrees Celsius and 30-31 degrees Celsius respectively.
Spread the chocolate evenly: Spread the chocolate evenly in the silicone mold, making sure every detail is covered. This helps avoid voids and dents and improves smooth demoulding.
Refrigeration solidification: Place the chocolate-coated mold in the refrigerator or freezer to allow the chocolate to fully solidify. Doing this strengthens the structure of the chocolate and reduces the risk of it breaking when unmoulded.
Wait for the right time: After the chocolate is refrigerated, wait for a while before unmolding it. The length of time may depend on the type and size of chocolate, but is usually several hours.
Gently release the mold: When the chocolate is completely set, gently press or bend the silicone mold to help release the chocolate from the mold. If you encounter a little resistance, don't force it out of the mold, but continue to wait for a while.
Use a hot towel: If you find your chocolate difficult to release from the mold, you can gently wrap a warm, damp towel around the mold. The brief burst of heat helps the chocolate soften and make it easier to unmold.
By properly mastering these techniques, the success rate of smooth demoulding of chocolate from silicone molds can be improved.
