Moulds and Shells
Cooking Skills: Chocolate 2
Chapter 2 · Moulds and Shells
Skill goal
Mould tempered chocolate into solid shapes and hollow shells, and build a cup and a box.
Shopping list for this chapter
The basics
Moulding is how chocolate gets its shape. A mould coated with tempered chocolate gives glossy, sharp-edged pieces that release easily as they set and shrink slightly. This chapter goes from solid shapes to hollow shells, which every filled chocolate in Cooking Skills: Chocolate 2, chapter 3, depends on.
The method
- Clean, dry, polished moulds give the shiniest results: any water or grease shows.
- Use tempered chocolate at working temperature (31 to 32°C for dark).
- Tap to release bubbles, then drain for a shell.
- Scrape the rim clean so the chocolates seal and release neatly.
- Chill briefly (15 to 20 minutes), because a long chill causes streaks and makes the chocolate hard to release.
| Shape | How | Chill | Use |
|---|---|---|---|
| Solid | Fill and tap | 15 to 20 minutes | Lollipops, simple sweets |
| Hollow shell | Fill, drain, second coat | 30 minutes in all | Bonbons (chapter 3) |
| Filled shell | Shell plus cool filling and a seal | 1 hour | Filled chocolates |
| Cup or box | Mould or cut sheets | 30 minutes | Mousse, ice cream, gifts |
Moulds, releasing and handling
Moulds: use clean, dry moulds. Silicone moulds, polycarbonate moulds, and improvised ones (silicone ice cube trays or cupcake moulds) all work. Don't use anything chipped, and polish a polycarbonate mould with a soft cloth or cotton wool, not kitchen paper, for a shiny finish.Releasing from the mould: chill until the chocolate has pulled slightly away from the edges and looks matt. Turn the mould over and give it a gentle flex or tap, and the chocolates will drop out. If they stick, chill for a few more minutes. Don't force or warm the mould: that causes streaks.
Fingerprints: handle finished chocolates with clean, cool, dry fingers (or cotton gloves), and by the edges. Warm fingers leave prints on the shiny surface.
Try it
Level 1 · Start here
Solid shapes and lollipops
The simplest moulding: fill a clean mould with tempered chocolate, tap out the bubbles and chill. Add a stick for a chocolate lollipop. This is the first test of your tempering: a shiny, easy-release result means the temper was good.
Ingredients (8 portions)
- 150 g tempered chocolate (Cooking Skills: Chocolate 2, chapter 1)
- 1 clean, dry silicone mould (or silicone ice cube tray)
- 8 wooden lolly sticks (optional)
- Temper the chocolate and check a test streak. Spoon it into the clean, dry mould and tap firmly on the worktop 10 times to bring bubbles to the surface.
- Add a lolly stick to each shape if using, turning it to coat. Scrape the top level with a palette knife.
- Chill for 15 to 20 minutes until firm, then turn out (see the box).
Moulds, releasing and sticks
Moulds: use clean, dry moulds. Silicone moulds, polycarbonate moulds, and improvised ones (silicone ice cube trays or cupcake moulds) all work. Don't use anything chipped, and polish a polycarbonate mould with a soft cloth or cotton wool, not kitchen paper, for a shiny finish.Releasing from the mould: chill until the chocolate has pulled slightly away from the edges and looks matt. Turn the mould over and give it a gentle flex or tap, and the chocolates will drop out. If they stick, chill for a few more minutes. Don't force or warm the mould: that causes streaks.
Lolly sticks: use clean, food-safe wooden sticks, and keep an eye on small children, who should not walk or run while eating from a stick.
Allergens: chocolate contains milk (except some dark), and often soy (lecithin) and sometimes nuts or traces of them: check the label and the 'may contain' line. Cream, butter and many coatings are dairy, and cookies and biscuits contain wheat and often egg. Dairy-free dark chocolate and coconut cream can replace the dairy in many recipes, but the texture changes.
Level 2 · Hollow
Hollow shells
A hollow chocolate shell is the basis of every bonbon, cup and Easter egg. Fill the cavities, tip out the extra and chill, then add a second coat so the shell is strong.
Ingredients (6 portions)
- 200 g tempered chocolate
- 1 clean, dry mould with deep cavities (or a silicone cupcake mould)
- 1 pastry brush or spoon
- Fill each cavity to the top with tempered chocolate, tap to release bubbles, then turn the mould upside down over the bowl and tap out the extra, so only a thin coating remains.
- Scrape the rim clean with a palette knife and stand the mould upside down on parchment. Chill for 10 minutes.
- Add a second coat the same way, scraping the rim again. Chill for 20 minutes, then release.
Shell thickness, releasing and moulds
Shell thickness: a good shell is about 2 to 3 mm thick. Two thin coats, chilled in between, are stronger than one thick coat, and the second coat patches any thin spots at the rim.Releasing from the mould: chill until the chocolate has pulled slightly away from the edges and looks matt. Turn the mould over and give it a gentle flex or tap, and the chocolates will drop out. If they stick, chill for a few more minutes. Don't force or warm the mould: that causes streaks.
Moulds: use clean, dry moulds. Silicone moulds, polycarbonate moulds, and improvised ones (silicone ice cube trays or cupcake moulds) all work. Don't use anything chipped, and polish a polycarbonate mould with a soft cloth or cotton wool, not kitchen paper, for a shiny finish.
Fingerprints: handle finished chocolates with clean, cool, dry fingers (or cotton gloves), and by the edges. Warm fingers leave prints on the shiny surface.
Level 2 · Filled
A filled shell
Fill a shell with soft ganache and seal it with a thin layer of chocolate across the base. The ganache must be cool (about 30°C) or it will melt the shell, and the filling should stop about 3 mm below the rim.
Ingredients (6 portions)
- 1 batch hollow shells (above)
- 100 g ganache (Cooking Skills: Chocolate 1, chapter 3), cooled to about 30°C
- 30 g tempered chocolate, to seal
- Make the ganache and let it cool until thick but pourable (about 30°C). Spoon or pipe it into each shell, stopping 3 mm below the rim.
- Let the filling set at cool room temperature for 1 hour (or chill for 30 minutes).
- Spread a thin layer of tempered chocolate across the top with a palette knife to seal. Chill until firm and release.
Hot cream, filling and keeping
Hot cream: cream heated to steaming is hotter than it looks and burns skin. Heat it in a small pan over a medium heat until it just starts to steam at the edges, don't let it boil over, keep the handle turned in and pour with care.Keeping: anything made with cream (ganache, bonbon fillings) should be kept covered in the fridge and used within about 5 days (general guidance). Bring it to cool room temperature 15 minutes before serving, and don't leave cream-based sweets out for more than a couple of hours.
Releasing from the mould: chill until the chocolate has pulled slightly away from the edges and looks matt. Turn the mould over and give it a gentle flex or tap, and the chocolates will drop out. If they stick, chill for a few more minutes. Don't force or warm the mould: that causes streaks.
Allergens: chocolate contains milk (except some dark), and often soy (lecithin) and sometimes nuts or traces of them: check the label and the 'may contain' line. Cream, butter and many coatings are dairy, and cookies and biscuits contain wheat and often egg. Dairy-free dark chocolate and coconut cream can replace the dairy in many recipes, but the texture changes.
Level 3 · Build
A chocolate cup and a little box
A cup is a shell with a wide mouth, good for mousse or ice cream. A box is built from thin chocolate sheets cut when almost set and stuck together with melted chocolate. Both are achievable and impressive.
Ingredients (4 portions)
- 250 g tempered chocolate
- 1 silicone muffin mould, for the cups
- 100 g tempered chocolate, spread thin for a box
- 1 baking parchment and a sharp knife
- For cups: brush or spoon chocolate thickly into a silicone muffin mould, chill for 10 minutes and add a second coat. Chill for 30 minutes and release.
- For the box: spread the 100 g of tempered chocolate on parchment to about 3 mm. When set but still pliable (about 10 minutes), cut five equal squares with a warm sharp knife and let them set completely.
- Join the squares with a little melted chocolate: stand four on edge as walls with the fifth as the base. Hold each join for a minute until it grips. Fill with truffles.
Sharp knife, melting and handling
Knife safety: chop chocolate on a stable board (a damp cloth underneath) with a large knife held firmly, and keep your guiding fingertips tucked back. A serrated knife grips a hard bar better than a smooth blade.Steam and hot bowls: a bowl over a pan of simmering water gets hot and steam burns. Use oven gloves or a cloth to lift it, keep your face back when you lift it off, and keep children away from the hob.
Fingerprints: handle finished chocolates with clean, cool, dry fingers (or cotton gloves), and by the edges. Warm fingers leave prints on the shiny surface.
Storing finished chocolate: keep it wrapped in a cool, dry place (about 15 to 18°C), not in the fridge unless it has a cream filling. Cold and damp make it dull and spotty (bloom), which is harmless but not pretty.
Experiments
Experiment
Shell thickness
One coat or two.
- Make one shell with a single coat and another with two coats, and compare their strength when released and gently squeezed.
Look for: The single-coat shell is thin and may crack; the two-coat shell is sturdier. Two thin coats are better than one thick one.
Experiment
Tapping out bubbles
Tapped or not.
- Fill two moulds with the same chocolate. Tap one 10 times and leave the other untapped.
Look for: The tapped mould gives a smooth, bubble-free surface; the untapped one has holes and pits. Tap firmly.
Experiment
Chilling time
10 minutes or an hour.
- Release one batch after 10 minutes and another after a full hour.
Look for: The 10-minute batch can stick; the hour-long one releases easily but can have a dull streak. About 15 to 20 minutes is the balance.
Experiment
Releasing from the mould
Gentle flex or force.
- Release one chocolate by gently flexing the mould, and warm another mould to loosen it.
Look for: The flexed mould gives a clean release; the warmed one leaves dull, streaky chocolates. Never warm the mould.
Tasting notes
| What I tried | Method or amount | What I saw | What I thought | Will I do it again? |
|---|---|---|---|---|
| Solid shapes | ||||
| Hollow shells | ||||
| Filled shell | ||||
| Cup and box | ||||
| Shell thickness | ||||
| Tapping bubbles | ||||
| Chilling time | ||||
| Releasing |
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Chocolates stick in the mould | Not chilled enough, or mould not clean | Chill a little longer; polish moulds |
| Dull, streaky shells | Chocolate not tempered, or chilled too long | Temper and chill only 15 to 20 minutes |
| Holes and pits | Bubbles not tapped out | Tap firmly 10 times |
| Shells crack | Too thin | Add a second coat |
| Filling leaks | Seal not complete or filling too warm | Cool the filling and seal fully across the base |
| Fingerprints | Warm hands | Handle by the edges, with clean cool hands |
Moulds, sharp tools and allergens
Moulds: use clean, dry moulds. Silicone moulds, polycarbonate moulds, and improvised ones (silicone ice cube trays or cupcake moulds) all work. Don't use anything chipped, and polish a polycarbonate mould with a soft cloth or cotton wool, not kitchen paper, for a shiny finish.Knife safety: chop chocolate on a stable board (a damp cloth underneath) with a large knife held firmly, and keep your guiding fingertips tucked back. A serrated knife grips a hard bar better than a smooth blade.
Allergens: chocolate contains milk (except some dark), and often soy (lecithin) and sometimes nuts or traces of them: check the label and the 'may contain' line. Cream, butter and many coatings are dairy, and cookies and biscuits contain wheat and often egg. Dairy-free dark chocolate and coconut cream can replace the dairy in many recipes, but the texture changes.
Checkpoint: can you do this now?
- I can fill a mould and tap out the bubbles.
- I can make a hollow shell with two coats.
- I scrape the rim clean and chill for the right time.
- I can fill and seal a shell.
- I can release chocolates without warming the mould.
Next chapter
Cooking Skills: Chocolate 2, chapter 3 is Filled Chocolates and Bonbons: ganache, fruit and praline-style centres in a shell.