It is best to use silica gel for chocolate mold, which is easy to demould. Take out the cooled chocolate, and hold the edge of the silicone mold with both hands and pull hard, which will form a small gap between the mold and the chocolate. Then change to the other side, and finally reach the bottom of the mold and push it up, and the chocolate will come out.

Basic introduction

Generally, when chocolate is demoulded manually, the cooling temperature of the crystal and the temperature when it enters the mold can be adjusted. When chocolate doesn't stick to the mold, it will be demoulded. At this time, demoulding is not easy to break. When the chocolate is demoulded, it is best to use a mold made of silica gel (that is, silica gel) and take it out after the chocolate is cooled.

You can also put it in the refrigerator and take it out. In addition, if you use a warm mold to loosen the chocolate, please make sure to melt the chocolate in water. Otherwise, chocolate will rustle like sand when it meets high temperature.

Brushing oil is not recommended, because the chocolate surface on the mold will not be dull unless pure cocoa butter with good temperature is used. Most chocolate molds stick together because the temperature of chocolate, the cooling temperature of crystallization and the temperature during molding are not well controlled.