Chocolate is a dessert originating from foreign countries. Chocolate has different sweetness and hardness. In addition, other ingredients are added to the chocolate, such as milk, hazelnuts, peanuts, etc. You can also make chocolate at home, just prepare the mold and chocolate. After making, it needs to be demoulded. It would be best if it can be demoulded completely, but it is inevitable that the mold will stick. So what is the method? How to remove and use chocolate molds

It is best to use silicone chocolate molds, which are easy to release. Remove the cooled chocolate, hold the edges of the silicone mold with both hands and pull firmly, this will create a small gap between the mold and the chocolate. Then switch to the other side, and finally reach under the mold and push up, and the chocolate will come out.

You can also put it in the refrigerator and then take it out. Also, if using a warm mold to loosen the chocolate, be sure to melt the chocolate in water. Otherwise, if the chocolate encounters high temperatures, it will gritty like grains of sand.

Brushing with oil is not recommended because unless you use pure cocoa butter with a good temperature, the chocolate surface on the mold will not be dull. Most chocolate molds stick together because the temperature of the chocolate, the temperature at which the crystallization is cooled, and the temperature during molding are not well controlled! How to unmold chocolate mold without breaking it

1. Usually, when manually unmolding chocolate, you can adjust the crystal cooling temperature and the temperature when entering the mold. When the chocolate no longer sticks to the mold, it will come out of the mold. At this time, the demoulding is not easy to break. How to Make Chocolate with Molds

To make chocolate with molds, you need to prepare the chocolate first. Stir chocolate and boiled cream in a vessel and add a small amount of vanilla extract. Once the chocolate and cream mixture has cooled completely, pour it slowly into the mold and scrape it. Scrape excess chocolate from the mold, then cover with a piece of wax paper or parchment paper and wait for the chocolate to cool before serving.