Looking to master moulding? We have a tip this week from the RCI Mechanics of Chocolate Moulding course held last September.
Moulds should be slightly cooler than the temperature of the chocolate you are putting into the mould. If your mould is too cold it will shock the chocolate and if it is too warm it will break the temper of the chocolate. Therefore, you should measure the temperature of your moulds before pouring chocolate into your moulds.
How do I measure the temperature of my moulds, you might ask? By using a thermometer, of course! Infrared thermometers measure the surface temperature of plastics and therefore are great for measuring your plastic moulds. A good rule of thumb is to aim for around 85 degrees Fahrenheit.
A variety of infrared thermometers are available for purchase online. The following companies are listed under Machinery & Equipment (subcategory: Utensils) in the RCI Buyer’s Guide and may also have the thermometer that you need for your candy kitchen:
Hilliard’s Chocolate System
International Foods & Ingredients, Inc.
Linnea’s Cake & Candy Supplies, Inc.
Savage Bros. Co.
Union Confectionery Machinery
RCI members can access the RCI Buyer’s Guide online by signing in to the member side of the RCI website.