Problem Solving: Mould Release

CHOCOLATE IS DIFFICULT TO RELEASE FROM THE MOULD

Problem: Chocolate is sticking to the mould, either difficult to de-mould, or completely stuck! If the chocolate is sticking the moulds, 2 main issues could be at hand:

• Poor tempering

• Moisture on Moulds

Potential resolutions:

Tempering: To ensure proper tempering procedures, follow the guidance outlined here for the product being tempered. Ensure correct temperatures are being reached, with frequent stirring throughout the process. Stirring of the chocolate as it cools to temperature ensures proper crystal formation. If chocolate is not properly tempered, it will not crystallize uniformly and will not readily contract from the mould upon cooling.

Moulds: Ensure the moulds are clean, free from residual chocolate and oils, and completely dry before filling with well-tempered chocolate. Mould temperature is also critical – be sure the mould temperature is neutral to touch, approximately the temperature of the tempered chocolate. If the mould is too warm, this may cause the chocolate to fall out of temper. For shell-moulded confections, if the chocolate shell is too thin, sufficient contraction may not occur upon cooling, leading to the chocolate readily release from the mould. A thicker, more viscous chocolate, or multiple applications of chocolate can help get a thicker chocolate shell.

Control the Environment: Cool the chocolate in an area with good air circulation to ensure that the mould cools on all sides where heat isn’t trapped on the bottom. When heat is trapped, cooling happens unequally causing chocolate to stick to the mould. Allow ample time, with good air circulation for full cooling and contraction from the mould.