What is magnetic chocolate Moulds?

What is magnetic chocolate Moulds?

Magnetic Chocolate Moulds are polycarbonate Moulds with detachable covers.

How do you keep chocolate from sticking to metal molds?

How to Prevent Chocolate Sticking to a Candy Mold

1. Wash your candy molds thoroughly at least a day in advance of when you plan to use them. Dry them with towels.
2. Pour your melted chocolate into the molds as usual.
3. Refrigerate your chocolate molds until the chocolate has completely hardened.

How long do chocolate transfer sheets last?

How long these chocolate transfer sheets stay good for? Answer: These sheets have an expiry date of 1 year. Make sure you keep them in a cool dry place.

How do you get chocolate out of silicone molds without breaking them?

How to get chocolate out of silicone molds without breaking

1. Place chocolate in fridge for 20-30 min depending on the size of chocolate.
2. Remove from the fridge and turn the mold upside down on a plate.
3. If the silicone mold is quite large, start by gently removing the edges of the mold from the chocolate.

How do you use a magnetic chocolate mold?

Lay the colored cocoa butter transfer sheet face down onto the magnetic mold. The decorated side of the sheet should be facing into the mold cavity. Replace the metal backing, which will snap firmly into place with the help of the magnets. Fill each cavity of the mold with melted, tempered chocolate.

Do you need to grease silicone chocolate molds?

No need to spray or coat chocolate molds with any type of oil. As long as you used the proper molding chocolate and let it completely set in the refrigerator, your chocolate will easily release on its own.

How do you get chocolate out of metal molds without breaking them?

Pry the Chocolate Out Carefully Some people have had success using thin tools such as butter knives to gently pry the chocolates out of the molds. You could try wedging some type of thin tool underneath the chocolate on both sides and then slowly lift the chocolate out.

What are meringue transfer sheets made of?

Meringue Transfer Sheets Ingredients: Thickening (modified corn starch), Sugar, Hydrogenated vegetable oil, Humectant (glycerol). For storage conditions, please be sure to store at 59-74 degrees Fahrenheit (15-23 Celsius).