It was probably not in temper.

Thanks. That is probably my problem.

Steve,I've done a fair bit of molding in metal molds. Chocolate that is properly in temper will contract properly and release itself from the molds.Polishing the mold with a soft lint free cloth first is always a good idea - but proper temper is the key.


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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

I have some metal molds that were my father's when he was a candy maker. Some of these molds are pretty rare and I enjoy making Easter chocolates for family and friends. However, this year, the chocolate did not release property.Could this be from overheating the chocolate (Nestle Eastchester) or could it be from the molds not being clean? Or a combination of the two?Could I use a "release agent" on the molds before filling?Thanks for any information. I appreciate it.
updated by @steve-kurz: 04/11/25 09:27:36