Tempered chocolate can be difficult to remove from silicone molds for a variety of reasons.
Chocolate isn’t fully hardened
If your chocolate isn’t fully solidified, it will be too soft to remove from the silicone mold all in one beautiful piece. It may be sections missing from the chocolate due to it not hardening.
Place the chocolate in the fridge for about 20 min until it’s solidified, then you can remove the chocolates from their molds.
Silicone mold has too much excess chocolate
One of the biggest culprits of not being able to remove chocolate from a silicone mold easily is from having too much excess chocolate on the silicone mold.
Remove the excess chocolate while it is still warm by using a bench scraper to scrape away the excess chocolate. This will give the chocolates a nice even back to them.
Chocolate has air bubbles throughout
Air bubbles are common with tempering chocolate. To remove the air bubbles before your chocolate hardens, tap the mold on the counter after you have filled them. This will make a beautiful chocolate without imperfections, and be much easier to remove from the silicone mold.
How to get chocolate out of silicone molds without breaking
- Place chocolate in fridge for 20-30 min depending on the size of chocolate.
- Remove from the fridge and turn the mold upside down on a plate.
- If the silicone mold is quite large, start by gently removing the edges of the mold from the chocolate. Go around the entire edge and pull the mold away from the chocolate.
- With the silicone mold close to the plate, gently press the top of the mold of each chocolate with your thumb to delicately take the chocolate out without breaking it.
- Chocolate is removed safely and remains fully intact.
Do you need to grease silicone chocolate molds
No. You do not need to grease silicone chocolate molds. Just use the molds as is. They should be clean and dry before using silicone molds for chocolate.
How to store your chocolates made from silicone molds
Store your freshly made chocolate that you made in your silicone mold at room temperature. Store your chocolate in an airtight container in the cabinet where it will stay a constant temperature. Chocolate doesn’t like temperature fluctuations.
If you store your tempered chocolate in the fridge or freezer, the cocoa butter comes to the surface of the chocolate creating a white precipitate on the outer layer of the chocolate.