Video: Molded Bonbons: Casting the Shells Play video: Molded Bonbons: Casting the Shells Please accept cookies in order to view this content Cookie settings Russ Thayer Russ Thayer Tutorial Sign up for free to watch full version A step-by-step look at casting shells for molded bonbons Applications Bars & TabletsMolded Bonbons & Pralines Actions Write comment Save Need support with your chocolate confections? Find troubleshooting guides & tutorialsChat live with an advisor chef and find the right solution to your challenges Yes, I need support Top Techniques 04:01 Baking Less With More Baking Less With More 01:35 Choosing the Right Chocolate for Enrobed Bonbons Choosing the Right Chocolate for Enrobed Bonbons 01:23 Broken Ganache Broken Ganache 01:44 Decorating Enrobed Chocolate Bonbons Decorating Enrobed Chocolate Bonbons View more Comments Add comment Submitted by veronica davila on Mon, 05/02/2022 - 18:28 Hi! If the working temperature is 20-22°C, how long do I let the chocolate rest in the mold before emptying it? Submitted by Miranda K - Ch… on Wed, 05/04/2022 - 18:42 In reply to Hi! If the working… by veronica davila Hi, Veronica. The working temperature varies for different chocolates, between 29°C - 32°C, so I imagine you're referring to your room temperature when you say 20-22. I have found that the amount of time the chocolate needs to rest can be incredibly short if the room is cold. When I cast chocolate shells in the winter, I don't rest it at all or I get super-thick shells. If it's super-hot in the kitchen, I'll first look for a cooler spot to work! At warmer temps with white or milk chocolate, it can be a few minutes before you want to empty the mold. Don't be afraid to sacrifice one shell to see how the setting is going! It can take a little time and patience, but you'll get to know your workspace and your chocolates, and you'll have it down in no time.