Chocolate is the ultimate dessert, and its authentic flavor is something that makes it suitable for making desserts and other culinary purposes. Chocolate is often cooked and added to the mold to shape them up for specific desserts.
However, removing chocolate from the mold can be challenging and people end up wondering, “how to remove chocolate from molds?” In this article, we are sharing everything you need to know while taking out chocolate from the mold!
How to Remove Chocolate From Molds?
1. Be Careful
Well, it is quite understood already, but you won’t be able to take out chocolate from the mold in the intact form if you aren’t careful enough. For the most part, people like to use a knife because it helps nudge out the chocolate from the mold.
However, a sharp edge of a knife can break the edges of chocolate, hence the need for carefulness. Secondly, you can opt for other thin tools for squeezing both sides and lifting the chocolate out. But again, it’s easier said than done, which means you need a deep understanding, and you must be extra cautious.
At this point, we do want to add that these tools and knives aren’t suitable if the chocolate is too thin.
In addition to being careful, make sure you aren’t hasty. This is because if you push too much or try to do things quickly, it will result in chocolate breakage. In simpler words, it’s best that you don’t make chocolate when you aren’t in the mood or don’t have enough patience. Besides, make sure that you have complete control over your hands, and it will ensure the chocolate comes out perfectly (it’s all about discipline).
2. Let It Cool Down
Before you start nudging and pushing the mold for taking out the chocolate, make sure the chocolate is properly dried and cooled down. You must keep in mind that chocolate takes time to cool down. For this purpose, once you add chocolate to the mold, wait for enough time and let it cool down properly. In simpler words, you must not remove chocolate when it is hot.
Not to forget, when the chocolate is cooled down, removing it from the mold will be easier and non-messy. You can also put the mold in the refrigerator for quickening up the process. However, you should only let the mold in the refrigerator for thirty minutes to reduce the chances of condensation. If you are still unsure, chocolate will pull away from the mold when it’s dried and cooled down. So, consider these points.
If you don’t want to break the chocolate and want it to come out in intact form, you can be assured by tapping the mold. In particular, you have to tap at the back of the mold (yes, just like an ice cube tray).
When you tap the mold, the chocolate will pull away, and chocolate will come out fine. Also, don’t forget to lay something soft on the countertop or table before tapping to ensure chocolate comes out and doesn’t crack up when it lands on the surface.