Other Demos
small detailed chocolates
Chocolate Frame
large Chocolate StarBurst
Pastry Chef Jean-Luc Derron Shows us a quick technique for casting with tempered Chocolate. He demonstrates how to cast individual chocolates with Pastry Impressions™ molds
to buy these detailed molds at our online store, click here.
Demo
First, he uses a small paper bag filled with colored cocoa butter (tempered) to pipe controlled amounts of color into the details of the molds. After the colored chocolate sets, He brushes dark chocolate into the rest of the mold. Brushing takes some extra effort, but ensures perfect detail. Not shown: the surface of the mold is then leveled by scraping off the excess chocolate with a spatula OR a faster technique is to ladle the chocolate directly into the mold Working quickly, the chef smacks th mold onthe table to shake out any air bubbles The molds are put into the freezer for a few minutes to cool them The chocolate can be demolded after it has set. to demold, gently tease the mold away from the edges of the chocolate. This will partially release the chocolate and reduces the risk of of breakage. After releasing the outer edges, Chef Derron flexes the mold to push out the castings. Clean colors on the dark chocolate really show off th detail.