Can anyone tell me how to make chocolate moulded shapes using rubber moulds without getting that white bloom on the chocolate?

[cadeauxbury]

Is it becasue of the rubber shape molds or do I need to use some oil on them or what?

Anyone know?

rub the moulds with olive oil?

I don't know what you are talking about but I will nod sympathetically for you.

use white chocolate?

Thanks Rhubs

Tutter - think it would still show up with white chocolate.

Oranges - I want to try it with groundnut oil (no flavour like Olive) but I'm running out of chocolate and wondered if anyone knew before I set to work.

oo oo oo... they were making choclate in moulds on 'come outside' one day and they said what to do so you don't get that but I can't remember what it was. Have you tried googling?

When I'm working with fondant icing (not the same thing I know, but bear with me!), I use white flora rather than icing sugar on surfaces, so they don't get marked. Would the same thing work for your chocolate? You can get it in supermarkets. I think it's called white margarine - a bit like lard I suppose.

right, have tried oiling the molds first but the chocolate just seems to be sliding out

running out of ideas now

does this help?

CHOCOLATE TEMPERING

One of the trickiest tasks required of a chocolatier or indeed of a top pastry chef is the ability to temper chocolate. Tempering is required when melting chocolate in order to dip or to mould and the result must be a hard snap and an iridescent gloss.

Tempering involves taking the chocolate couverture through a number of different melting and setting points to make sure that all the various fat crystals are brought together 'in chorus'.

If this does not happen, then the chocolate will take a long time to set and the finish will be a white bloom and it will not break cleanly but more like fudge. Also the mouthfeel will be different and will, therefore tastes will be obscured.

or this?

My chocolates have turned white

A sugary white stain or 'sugar bloom' can appear on the surface of the chocolates for two reasons: It may be caused by condensation or water being present in the melting or setting of the chocolates. This affects the appearance but not the taste. Alternatively, if the couverture or chocolate has been overheated and not tempered correctly, this can cause a fat bloom. Indeed, where storage conditions are too hot, a similar bloom will occur. This will also cause the chocolates to taste gritty. If you don?t fancy eating them as they are, you can use them for cooking & filling, but not for chocolate work.

Are you cooling them in the fridge? I found if I cooled them to setting point at room temperature (takes MUCH longer) and then got them wrapped in foil and into the freezer immediately they came out of the moulds I avoided the bloom problem. It is a bitch, isn't it!!

They cooled at room temp. I was hoping it wasn't beasue I hadn't tempered them properly but you might be right Tutter.

Am now thinking I might be looking at liqueur chocolate truffles