Tips For Using An Antique Chocolate Mold
By D. Mahan
By D. Mahan
Collectible antique chocolate molds are popular, but did you know that you could still make candy in them? These well designed old molds are strong and high quality - you can use them to make unique candies without worry about damage to the mold. That makes your collectible chocolate mold useful, as well as attractive. There are lots of molds out there, from the well known ones produced by Anton Reiche before the last World War, to lesser known manufacturers. Here are some tips on using your antique chocolate mold, whether it's a genuine Anton Reiche or something more ordinary.
Chocolate molds first started being produced for the mass market in the 19th century. Chocolate was considered best enjoyed as a liquid before this period. That means just about any mold you encounter will be newer than this, though some very old molds may be exceptions. These very old molds are usually tin plated iron or steel. Later molds, like Anton Reiche models, are made of thinner nickel coated steel, and were sold under the trade name of Platinol. Anton Reiche is not the only producer to have made this type of mold. There are many other famous manufacturers of nickel plated chocolate molds, including Henry Le Cerf and Moldes Begueras.
Before you use a chocolate mold of any period, you'll need to make sure that you have the right chocolate. Avoid those with a low fat content in favor of chocolate with a high percentage of cocoa butter. This will melt better and more evenly, and spread properly within the mold, whether you're planning to make a solid or a hollow confection.
Always melt your chocolate over a water bath, rather than in a pan directly over heat. A double boiler is an excellent way to do this. Direct heat can cause your chocolate to heat unevenly, and to burn before it melts. Once your chocolate has properly liquefied, pour it into a bowl, stirring slowly while you let it cool a little. Once your chocolate cools to the appropriate temperature (about eighty-three degrees Fahrenheit for milk chocolate, and closer to eighty-six for dark or bitter-sweet chocolate), pour it into the antique chocolate mold. Your chocolate mold will probably have a locking mechanism. Depending on the period and manufacturer, this may be a clip, steel pin, metal rectangle, or wire ring.
After you've poured the chocolate, allow it to rest in a cool room. Ideally, the room should have low humidity, so that the chocolate will pull away from the mold a little. If this isn't available, it may be necessary to lightly oil your chocolate mold. Don't place freshly poured chocolate in the freezer or in a very cold refrigerator. The sudden change in temperature will cause a white bloom to appear on the surface, spoiling its appearance. Cooling in a refrigerator that is less cold won't cause this problem, however.
If everything has worked correctly, you should have little trouble removing your candy from your antique chocolate mold. It's okay if things don't work out the first few times - learning to shape chocolate often takes some trial and error. However, with a little practice, you should be able to easily create chocolates using antique molds. You'll impress your friends and family by using shapes that haven't been available for years. For more information about using and buying antique chocolate molds, visit www.AntiqueCandyMolds.com.
Chocolate molds first started being produced for the mass market in the 19th century. Chocolate was considered best enjoyed as a liquid before this period. That means just about any mold you encounter will be newer than this, though some very old molds may be exceptions. These very old molds are usually tin plated iron or steel. Later molds, like Anton Reiche models, are made of thinner nickel coated steel, and were sold under the trade name of Platinol. Anton Reiche is not the only producer to have made this type of mold. There are many other famous manufacturers of nickel plated chocolate molds, including Henry Le Cerf and Moldes Begueras.
Before you use a chocolate mold of any period, you'll need to make sure that you have the right chocolate. Avoid those with a low fat content in favor of chocolate with a high percentage of cocoa butter. This will melt better and more evenly, and spread properly within the mold, whether you're planning to make a solid or a hollow confection.
Always melt your chocolate over a water bath, rather than in a pan directly over heat. A double boiler is an excellent way to do this. Direct heat can cause your chocolate to heat unevenly, and to burn before it melts. Once your chocolate has properly liquefied, pour it into a bowl, stirring slowly while you let it cool a little. Once your chocolate cools to the appropriate temperature (about eighty-three degrees Fahrenheit for milk chocolate, and closer to eighty-six for dark or bitter-sweet chocolate), pour it into the antique chocolate mold. Your chocolate mold will probably have a locking mechanism. Depending on the period and manufacturer, this may be a clip, steel pin, metal rectangle, or wire ring.
After you've poured the chocolate, allow it to rest in a cool room. Ideally, the room should have low humidity, so that the chocolate will pull away from the mold a little. If this isn't available, it may be necessary to lightly oil your chocolate mold. Don't place freshly poured chocolate in the freezer or in a very cold refrigerator. The sudden change in temperature will cause a white bloom to appear on the surface, spoiling its appearance. Cooling in a refrigerator that is less cold won't cause this problem, however.
If everything has worked correctly, you should have little trouble removing your candy from your antique chocolate mold. It's okay if things don't work out the first few times - learning to shape chocolate often takes some trial and error. However, with a little practice, you should be able to easily create chocolates using antique molds. You'll impress your friends and family by using shapes that haven't been available for years. For more information about using and buying antique chocolate molds, visit www.AntiqueCandyMolds.com.