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chocolate bars without a mould - is it possible?
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miss coco
coleraine, United Kingdom
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April 7, 2008 - 11:22 am
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i have a few small bars of chocolate to make for a friends wedding. i had a perfect mould which made 8 bars at a time but the bottom of four of them have become scatched quite badly.

does anyone know of a way to make chocolate bars without using a mould?

any information is greatly appreciated[:X]

miss coco

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gap
Melbourne, Australia
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April 7, 2008 - 11:28 pm
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Depending on your centre, you can make a slab of ganache and then cut into bars and hand dip

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Alex Rast
Manchester, United Kingdom
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April 8, 2008 - 2:20 am
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quote:


Originally posted by miss coco

i have a few small bars of chocolate to make for a friends wedding. i had a perfect mould which made 8 bars at a time but the bottom of four of them have become scatched quite badly.

does anyone know of a way to make chocolate bars without using a mould?


You can improvise quite effectively by lining small loaf tins or even cut and taped heavy cardboard with parchment or greaseproof paper. You cut the paper to fit the shape of your "mould", place it inside, pour the chocolate in. When it's cool, you simply remove parchment and chocolate, then peel off the parchment. I've done it before. You have to be a little careful not to introduce folds into the parchment that can then become embedded in the chocolate, but other than that it's very reliable.

Alex Rast
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Alex Rast Alex_Rast_Alternate@hushmail.com
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miss coco
coleraine, United Kingdom
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April 8, 2008 - 6:21 pm
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THANKS ALEX,

I HAD BEEN USING A MINI LOAF TIN WHICH WAS PERFECT BUT MY HUSBAND DECIDED TO MAKE YORKSHIRE PUDDINGS IN IT. WHEN THEY GOT STUCK HE SCRAPED THEM OUT WITH A KNIFE LEAVING NASTY MARKS!

GAP, I HADN'T THOUGHT OF DOING A GANACHE CENTRED BAR BUT I MIGHT TRY IT NOW TO SEE HOW IT WORKS.

THANKS FOR THE INFORMATION[:)]

miss coco

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Gracie
Chippenham, United Kingdom
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April 8, 2008 - 7:34 pm
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I have a 12" square marble slab (think it was sold as a cheeseboard!)which I sometimes cast chocolate onto...Mark the straight edges and divisions if you want just before it sets solid, then you can easily break into neat pieces when fully set.Pop a sheet of acetate onto the marble first to get a nice shine on the underside. You can also pick up really cheap plastic moulds if you're just trying out stuff which are good for 6 months or so before they need replacing -about £3 each -from an online store..I think it was "cakes and cookies" or something. Try to google it.

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miss coco
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April 9, 2008 - 5:36 pm
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thank you gracie,
i did try doing it on acetate and marking out the edges with a sharp knife just before the chocolate set but the edges curled up as i dragged the knife though. should i wait a while longer or use something else to mark the chocolate with?

miss coco

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Gracie
Chippenham, United Kingdom
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April 9, 2008 - 5:47 pm
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Use a large knife or a wide metal scraper and make a single stroke down rather than dragging it through. You can wait until it's quite firm, (no liquid at all) but before it 's hard enough to crack. The website for cheap moulds is http://www.cakescookiesandcraf.....shop.co.uk

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miss coco
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April 9, 2008 - 6:44 pm
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thanks again gracie.

i think i'll try your method again this weekend to see how it goes. i start a chocolate skills course tomorrow night so hopefully my tutor will be able to give me some advice too.

miss coco

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Alex Rast
Manchester, United Kingdom
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April 10, 2008 - 1:11 am
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quote:


Originally posted by miss coco

THANKS ALEX,

I HAD BEEN USING A MINI LOAF TIN WHICH WAS PERFECT BUT MY HUSBAND DECIDED TO MAKE YORKSHIRE PUDDINGS IN IT. WHEN THEY GOT STUCK HE SCRAPED THEM OUT WITH A KNIFE LEAVING NASTY MARKS!


The parchment will solve that problem too - because it's a smooth surface. In other words, it will cover over scrape marks and provide for an effortless smooth release simply by pulling away the parchment.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
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chocolate bars without a mould - is it possible? | Techniques | Forum