A Brazilian manufacturer, BWB, had a genius idea for a chocolate mold to make bonbons, filled chocolate cups, and more with extreme ease. Say "goodbye" to spinning a chocolate mold up, down, and around trying to coat the walls with chocolate.
BWB chocolate molds allow you to create perfect bonbon shells, chocolate cups, and many other designs with ease, perfection, consistency, and without wasting precious melted chocolate.
For those selling chocolates, this means that every product you make with a certain mold will use the exact same amount of chocolate every time for every unit. For those making chocolates for fun, this means that you will look like a pro even if you've never used a chocolate mold in your life.
All special chocolate molds made by BWB work the same way with their same original design. As of the writing of this post, ViaCheff is the only authorized distributor of BWB products in the USA.
So, let's get to it. Here's a step-by-step guide on making chocolates using BWB's 3-part special chocolate molds:
1- Formas Especiais BWB são compostas por duas partes rígidas de plástico e um inserto de silicone para cada cavidade. As cavidades na parte inferior de cada forma especial de chocolate possuem uma linha de preenchimento para o seu chocolate derretido. Preencha a parte de baixo da forma até a linha para garantir o preenchimento perfeito e evitar desperdício de chocolate. Nós, pessoalmente, adoramos usar Cobertura premium brasileira da Mavalério. É o chocolate para derreter mais fácil e saboroso que já provamos. DICA DE ESPECIALISTA: Para um acabamento ainda mais perfeito, bata a forma na bancada algumas vezes para remover bolhas de ar que possam ter ficado no chocolate.
2- Gently place the silicone inserts on top of the melted chocolate in each cavity. Don't push down on them quite yet.
3- Place the top plastic piece over and into the silicone insert and bottom piece so that they fit back together like a puzzle piece. Press down gently, allowing the chocolate to fill the shape of the cavity.
4- Turn the mold with the flat surface down and make sure the melted chocolate has filled each cavity fully. You can use your hands to ensure the entire cavity is filled with chocolate. Set it like this in the refrigerator for 10-20 minutes.
5- Saber quando tirar o chocolate da geladeira é importante. Você saberá que seu chocolate está pronto para sair da geladeira quando não estiver mais brilhante como na foto acima, mas sim opaco como na foto abaixo. Se houver partes brilhantes na cavidade, significa que o chocolate ainda está grudado na forma e pode se recusar a sair ou até quebrar se você tentar retirar. Deixe descansar na geladeira até que toda a forma esteja opaca.
6- Turn the mold back around and gently remove the top part. If you are going to fill and close your chocolates, you want to gently remove the silicone inserts while leaving the chocolate in the bottom cavities. If you are serving your chocolate without having to seal the filling, you can remove it from the bottom cavity and then remove the silicone inserts.
There you have it, folks. It doesn't get much easier than that. Now you can make chocolate and bonbons with your filling of choice like a pro. You can find a variety of special chocolate molds by BWB by checking out our available molds here.