A step-by-step look at casting shells for molded bonbons
Applications
Facing Problems with your Creations?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Molded Bonbons: Casting the Shells
Comments
Submitted by Carolina Cruz on Thu, 04/24/2025 - 05:22
Olá. Que equipamento no Brasil seria equivalente ao aparelho que ele usa para derreter o chocolate?
Submitted by Mylene Portuense on Sun, 02/25/2024 - 09:19
Poderia ter tradução em português
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.