Chocolate! That would be it if there could be a single delicacy the whole world could agree upon. So, no wonder we want to have it. Lots and lots of it! The most obvious way to do that is to make the chocolate yourself.
Unfortunately, there’s a bummer. Well, there are a few of them. But the most painful of these obstacles is the chocolate getting broken when you try to remove it from your trusty silicone mold. It’s like a ship sinking right before reaching the final port!
So how to remove chocolate from silicone molds? Now that’s the answer you’re going to get here. In detail. Because that’s where the devil is!
How To Remove Chocolate from Silicone Molds?
Before we kick off the ball, you must know that the chocolate getting broken while being removed from molds is a rather common mishap. Pretty much everybody faces it. So, you’re not the first to foul it up, nor will you be the last.
Now you’ve received some consolations, and we’ll give you some tips that’ll help you get out of this dilemma. These tips and tricks are gained through hard-earned experience and will serve you well. But then again, you’ll have to try them out a couple of times before you gain complete mastery over them.
1. Prying Out the Chocolate
Obviously, you’ve probably tried this a couple of times. Then what? You ended up breaking the chocolate! The trick is to take your time and be extremely careful while prying. You should also be choosy about what you pry out the chocolate with.
Don’t just use spoons or things like that. Rather, try using extremely thin tools such as butter knives. Believe it or not, some even use a letter opener to pry out their precious chocolate.
And it works! From both sides, wedge the thin tool underneath the chocolate and slowly try lifting it. But you must use the optimized amount of force, just enough to pull it out without breaking it.
The success rate will vary with the chocolate type. If it’s extremely thin and lacking strength, this method will break the chocolate. Also, you should try combining this method with the other tricks we will describe below.
2. Heat Treatment and Thorough Mixing
A major reason behind the chocolate getting cracked is its lack of strength. This usually happens for two reasons: incorrect and inconsistent chemical composition and the existence of internal fault lines such as cracks and bubbles.
For correct chemical composition, keep an eye out for the gleamy, shiny parts of the chocolate. As long as they’re there, it’s a sign of a lack of a thorough mixture of fat. So, keep stirring the chocolate to incorporate the fat properly. The stirring will also help you gain a consistent ratio of ingredients throughout the finished bar.
To achieve a cohesive and thorough mixture, you must heat the chocolate reasonably high. The ideal melting temperature of dark chocolate is 50 – 55°C. So, heat it to 60°C, just to be safe.
You should be extra careful to make chocolate out of melted candy. It has a higher melting point and needs more stirring. Simultaneously heat and stir the chocolate to make it free from any bubbles.
3. Cold Treatment
Properly cooling down the chocolate is perhaps as important as heating it. If the chocolate is not appropriately cooled, its internal bondings will be weak. Thus, it’ll crack easily when you try to get it out. You must avoid making the mistake of trying to remove a still-hot bar.
If you’re short on time, try using the refrigerator. This is a helpful but delicate trick. The temperature of the fridge should be mildly cold. Don’t use the ice chamber. The chocolate doesn’t conduct heat that quickly. Thus, a fast cooling of the surface will create internal cracks because of uneven shrinkage.
4. Keeping the Mold Clean
We get too busy with the chocolate to take care of the mold more often than not. To get good results, you must avoid this and wash the mold thoroughly once you’ve taken the chocolate out of it.
Some people give the mold a thorough scrubbing to clean it properly. You won’t need to go that far for a silicone mold. Just use some dish soap and lukewarm water to clean it up.
5. Tapping the Mold
Getting the chocolate by tapping it gently is an old but good trick. The bars aren’t that sticky, and you’re having a hard time applying the wrong way. Before getting down to more sophistry, give this method a try.
Just lay down something soft on the countertop, bring the mold on top of it and hold it upside down. Then tap the bottom of the mold. Make sure you do it gently, with caution. There you have it, and the bars will pop out and safely land onto the soft cushion.
6. Bending the Mold
Silicone molds are flexible enough to be bent out of shape and regain their original form automatically. So, if you’re in a hurry, you can just bend the mold to pop out the chocolate.
Notice that this method is only applicable in the case of hardened and deep bars. If the chocolate is shallow, the thin bar will just get cracked when you try to bend the mold.
The Wrap Up
The tips we’ve explained here are time-tested methods of removing chocolate bars in one piece.
You should keep in mind this sequence: cleaning the mold, crushing and mixing the chocolate, heating and stirring it up thoroughly, wholly but slowly cooling the chocolate, prying the edges, and finally tapping the mold gently to pop the bar out.
Now you know precisely how to remove chocolate from silicone molds, go ahead and prepare yourself some delicious chocolate bars. If you apply these tricks properly, the chocolate won’t just be mouth-watering; it’ll also be a feast for the eyes.