Kalıp Bonbonlar: Kalıpların Kapatılması

Bir bonbonun altı da üstü kadar pürüzsüz ve parlak olmalıdır! Bonbonlarınızı düzgün bir şekilde kapatmayı ve bitirmeyi öğrenin.

Çikolatalı şekerleme ve tatlılarınız ile ilgili desteğe mi ihtiyacınız var?

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Bom dia !!! Adorei os vídeos bem didáticos e de fácil compreensão.profissional! Parabéns e obrigada 🙏🏼👏🏻👏🏻👏🏻

Hi there !
When I scrape off the excess, the added chocolate tends to be lower than the pre-existing shell. Is there a way to minimize/avoid this effect ?

Hi, Merlin.
That's a conundrum, isn't it?
My first thought is that you might be using a silicone (flexible) mold instead of a polycarbonate (rigid) one, and there's some flexing of the mold when you scrape off the excess. If that's not the case, perhaps try a different method of closing your shells. You can see how Chef Ryan does it in this video: https://www.chocolate-academy.com/en/learning/on-demand-courses/Ruby-Gi…
He closes the shell starting at 3:30

If you're still having trouble, please get in touch via the Contact Us form (link at the bottom of every page). I've got some further questions for you that might help us get to the bottom of this.

Thanks for all the amazing videos, they are super helpful.
I was wondering, what temperature should I use on the heat gun for a gentle softening of the chocolate?

Hello, thanks for the great video.
I spread the chocolate and then I vibrate the mold. Yet after I scrape empty spots (holes, bubbles) arises in the bonbons' lids. Happens when using a tempering machine too. Any ideas on what I can change?

Hi, Peter. I'm sorry to hear you're having trouble. My thought is that the bottom layer of your shells is too thick and/or that there is something about the way you've filled the shells or the type of filling you use that is trapping a bit of air.

This video about closing the molds is actually part of a series of videos about molded bonbons. There is one about filling the molds that you may find valuable: https://www.chocolate-academy.com/en/learning/free-tutorials/molded-bon…

The other possibility is that you are using a couverture that is a little too thick for your project and you need to choose one with a higher fluidity, or your couverture is over-crystallized. You may want to take a look at these videos as well:

If that doesn't solve your problem or you have further questions, don't hesitate to get in touch!

Cannot open the closing part of the chocolate bon bons. Doesn't have the play icon