Which is the Best Material for Chocolate Molds?
Welcome back to Chocolate Models where we have been looking at various aspects of the specially crafted chocolate molds that are used in the process of producing some exquisite chocolate confectionery. In this post, we’ll be taking a more in-depth look at some of the materials used in the creation of these specially designed chocolate molds and their benefits and disadvantages according to several criteria.
The most common material used in the manufacture of chocolate molds is currently the non-stick aluminium based models. This is an obvious material to use as its non-stick properties make removal of the finished chocolate confectionery as simple as possible with the least chance of any odd bits of chocolate being left inside the mold when its broken apart.
Another material which is growing in popularity is silicon. This is a greatly flexible material which is both oven and microwave proof (a place where aluminium based trays and molds can never go) as well as freezer proof. It is permanently non-stick and it is even easier to remove the finished chocolate models from these molds as they are so flexible and the finished products can simply be pushed out from behind once the molds are broken open. This material is the easiest to clean of all and its only downside is that you should avoid contact with anything sharp, such as kitchen knives etc which can pierce the material.
Plastic is another fairly popular choice of material for chocolate molds, but the only drawback with these is that they can only be used for cool work. Obviously, they won’t stand being shoved in a hot oven without melting, so reserve them for the freezer or fridge.
You can get stainless steel chocolate molds, but they are relatively expensive and not so common or easy to find as the other materials. They are oven proof, although the chocolate can stick inside them at times.
So, which is the best material for chocolate molds? Whatever material you choose to use for your own chocolate models. Whether you are a lover of the highest quality Swiss chocolates, or quality Belgian confectionery, its really a personal choice as to what you prefer to work with and what best suits your own way of working in your own kitchen.
