The finished Fan
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 an ornamental fan. As it is large with regular detail, it is important to capture said detail and make sure the chocolate tempers properly.
Demo
Chef Derron has already brushed tempered chocolate into the fan mold. Brushing further helps the tempering. Before it completely sets, he fills up the rest of the mold with tempered Chocolate Next he makes sure the chocolate is distributed evenly and cleans the mold, creating a crisp edge. When casting chocolate, it is important to set larger molds into tthe freezer as silicone can have an insulating effect and you don't want your chcolate to go out of temper On the other hand, don't leave the chocolate in the freezer for too long as condesation can become an issue. After about 5 minutes, the chocolate sets and the mold is removed from the freezer Chef Jean-lu seperates the mold from the chocolate casting by carefully pulling the edge of the silicone away from the chocolate. The chocolate mold deframes flawlessly. Note: the mold comes with a resin base that levels the mold until the chocolate sets to create a perfect tapered casting The result is a perfectly cast chocolate fan just waiting to go on the buffet table. With this mold, available at our online store, he could make a dozen fans per shift. Nice work, Chef Derron.