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:
Chef Rubber
ChocoVision Corp.
ChocoVision Corp.
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.
P.S. We’re hosting our Chocolate Boot Camp education
course this week. Check out the RCI Facebook page to view photos!
