Molding Without Seizing

by Steven
(Nampa, Idaho)

I've tried the molding method you mention (10-15 minutes in the freezer), but when I take them out of the freezer, the change in temperature causes a sheen of water to form all around the outside of the chocolate, seizing the shell (YUCK).

I've tried using paper towels for the chocolates to rest in while returning to room temperature, but it didn't work well.

I also tried leaving the chocolates in the mold at room temperature, but that takes forever to set - and actually turned out too soft for some reason.

Any ideas?

Hi Steven,

Several people have been having difficulty lately molding without seizing their chocolate.

I actually probably wouldn't call it seizing, but more a case of condensation building up on the chocolate as a result of the change in temperature when returning to room temperature.

Seizing is when you get water or moisture in the chocolate while melting it. The chocolate seizes up and becomes nearly impossible to work with, even though it still tastes okay.

Here's an idea to try...

When you remove the molds from the freezer, immediately tip them out onto a clean dish towel (not paper towel) and cover them with another one.

This should allow the chocolate to adjust to the change in temperature more gradually and reduce the condensation or sweating of the chocolate.

Let me know if this makes a difference for you. Meanwhile, I'll see if I can find any other recommendations for you to try.


Comments for Molding Without Seizing

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Nov 15, 2008
Don't freeze chocolate too long!
by: Angie

Hey Steven,

I did a bit more checking on this subject you refer to as 'molding without seizing.' This is the advice I received from one of the 'experts' in the field.

    "The problem sounds like they are leaving the chocolate in the freezer way too long. You are only using the freezer to chill the chocolate so it gets hard enough to pop out of the mold.

    Usually for a smaller piece of chocolate, (a bite size piece) you generally only need to leave it in the freezer for approximately 5 minutes or so.

    The bigger the piece the longer you leave it in. But not long enough so the chocolate gets frozen or nearly so.

    If they are doing that, then of course the chocolate will form condensation when removed from the freezer to a warmer room."

So, there you have it. Try leaving the chocolates in the freezer for less time so that they aren't frozen through and through.

Hopefully, you'll have more success and less sweat! :-)

Keep us posted...

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