Bonbons won’t release from mold

When attempting to unmold bonbons or tablets, some or all of the product remains in the mold.

Causes and solutions

  • Incorrect procedure was used when casting shells

    Be sure to adhere to best practices when casting molds

    Molded Bonbons: Casting the Shells

  • Couverture was not properly tempered

    Learning the basics of tempering chocolate will lay the foundation for achieving consistent, professional results.

    Introduction to Tempering Chocolate

  • Couverture used was not the ideal consistency

    Make sure you have chosen chocolate with the ideal fluidity for molded bonbons

    Choosing the Right Chocolate for Molded Bonbons

  • Molds used were dirty or had residue from previous products

    Be sure to properly clean and prepare your molds for outstanding results

    Molded Bonbons: Preparing the Molds


Hello! What brand of alcohol and type of alcohol are you using to clean the molds?

Hi there! Chef Russ doesn't mention a specific brand because not all products are available in all areas depending on regional restrictions. You'll want to go to your local liquor store and look for pure grain alcohol in the highest proof available.