Choclate coating moulds?

Glaucus · 12-11-2009, 21:28

Hey guys doing a new dessert on Sunday. And I need to cover some mouse in chocolate.

If I coat a mould in chocolate then pour mousse inside and let it set. Will the chocolate separate from the mould. Has anyone done anything like this and have any methods. Like greasing/buttering or using a blow touch to quickly heat up the mould.

Also do supermarkets sell whole roasted coffee beans. I assume they do. Any one know there coffee and buy from supermarkets. Looking for something pretty mild (lowish bitterness) but reasonably strong flavour.

divine · 12-11-2009, 21:36

I know Sainsbury's do a huge range of coffee beans, not seen quite the same amount of choice in any others i've been to (Tesco/Asda/Waitrose). The bags have the little valves to let gas escape too, so a gentle squeeze and you can smell them, make sure you get the flavour/strength you want.

As for the chocolate mould, not sure but would have thought heating with a blow torch would just make it more difficult as it would get sticky?

Glaucus · 12-11-2009, 21:45

good point, How about lining the moulds with grease proof paper. Should be able to peel that off, although would be lots of work getting the lining neat. If no ones got any idea. Think A bar of chocolate and a few hours tomorrow testing.

divine · 12-11-2009, 21:51

I was going to suggest gp paper but thought you may well just end up with wrinkle indents all over it like that...

edit - though you could screw it up really tight beforehand to give it an intentional wrinkly effect all over?

lostkat · 12-11-2009, 22:12

I'd use clingfilm as it'll hug the mould shape and peel off the chocolate nicely

Glaucus · 13-11-2009, 14:52

Think I will have to freeze the filling and release it from teh mould. then paint the chocolate on after.

Clingfilm and grease proof paper just look to messy. Greaseproof would probably work well on a straight sided mould.

Glaucus · 13-11-2009, 15:49

Scrap that, after putting 2 layers of choclate on instead of one and deep freezing it. i got it out the mould. Just slightly buttered. Yay that makes life so much easier.

Burble · 13-11-2009, 16:24

I'm yet to find a decent supermarket coffee bean, most of them are roasted too dark for my tastes. If you find a bag that happens to list the variatal of bean then look for a bourbon, yellow or red would be best.

Glaucus · 13-11-2009, 16:31

Got some columbian Supremo (arabica beans) tescos finest. Will see what that is like. Otherwise will have to go into Bristol tomorrow to a proper coffee shop. Used to be one in the galleries.

Jingo · 13-11-2009, 16:39

Quote:

Originally Posted by AcidHell2

I don't know exactly what it is, but I want one!

12-11-2009, 21:28	#1
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Choclate coating moulds? Hey guys doing a new dessert on Sunday. And I need to cover some mouse in chocolate. If I coat a mould in chocolate then pour mousse inside and let it set. Will the chocolate separate from the mould. Has anyone done anything like this and have any methods. Like greasing/buttering or using a blow touch to quickly heat up the mould. Also do supermarkets sell whole roasted coffee beans. I assume they do. Any one know there coffee and buy from supermarkets. Looking for something pretty mild (lowish bitterness) but reasonably strong flavour. __________________ Last edited by Glaucus; 12-11-2009 at 21:35.

12-11-2009, 21:36	#2
divine Moonshine Join Date: Sep 2007 Location: Southampton Posts: 3,201	I know Sainsbury's do a huge range of coffee beans, not seen quite the same amount of choice in any others i've been to (Tesco/Asda/Waitrose). The bags have the little valves to let gas escape too, so a gentle squeeze and you can smell them, make sure you get the flavour/strength you want. As for the chocolate mould, not sure but would have thought heating with a blow torch would just make it more difficult as it would get sticky? __________________

12-11-2009, 21:45	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	good point, How about lining the moulds with grease proof paper. Should be able to peel that off, although would be lots of work getting the lining neat. If no ones got any idea. Think A bar of chocolate and a few hours tomorrow testing. __________________

12-11-2009, 21:51	#4
divine Moonshine Join Date: Sep 2007 Location: Southampton Posts: 3,201	I was going to suggest gp paper but thought you may well just end up with wrinkle indents all over it like that... edit - though you could screw it up really tight beforehand to give it an intentional wrinkly effect all over? __________________ Last edited by divine; 12-11-2009 at 21:56.

12-11-2009, 22:12	#5
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	I'd use clingfilm as it'll hug the mould shape and peel off the chocolate nicely __________________ Oooooh Cecil, what have you done?

13-11-2009, 14:52	#6
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Think I will have to freeze the filling and release it from teh mould. then paint the chocolate on after. Clingfilm and grease proof paper just look to messy. Greaseproof would probably work well on a straight sided mould. __________________

13-11-2009, 15:49	#7
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Scrap that, after putting 2 layers of choclate on instead of one and deep freezing it. i got it out the mould. Just slightly buttered. Yay that makes life so much easier. __________________

13-11-2009, 16:24	#8
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I'm yet to find a decent supermarket coffee bean, most of them are roasted too dark for my tastes. If you find a bag that happens to list the variatal of bean then look for a bourbon, yellow or red would be best.

13-11-2009, 16:31	#9
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Got some columbian Supremo (arabica beans) tescos finest. Will see what that is like. Otherwise will have to go into Bristol tomorrow to a proper coffee shop. Used to be one in the galleries. __________________

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