Let’s talk about molds.
By now, you know that the success of a bonbon depends on a thousand details.
This is no exception. Without a good polycarbonate mold (I recommend Chocolate World or Cacao Barry) you will never get the bonbons you envision.
Are you washing your chocolate molds?
For years, I’ve been fighting tooth and nail (“with soap and alcohol” would be a more accurate expression) to make sure people start washing their bonbon molds.
For some reason, there’s this myth that if you never wash them, the cacao butter from the previous batch will give extra shine to your new shells.
If you’re not too fond of doing the dishes, I’m sorry to be the bearer of bad news. That’s not true.
The good news, however, is that if you clean your molds, your colors will be brighter, and your shells glossier.
I’ve been washing my molds for years, and it’s one of the details that’s made my bonbon colors truly stand out.
How to clean your chocolate bonbon molds
So, here’s my mold cleaning routine:
1. Wash your molds with hot, soapy water (I even put them in the dishwasher!).
2. Let them air dry completely.
3. Spray some 91% alcohol on them (the one you find at the drugstore). This will remove any watermarks or fat stains.
4. Using a soft microfiber towel, clean all the mold (don’t use any other material or you might scratch your mold).
5. Now, go cavity by cavity with a dry part of your towel (don’t use cotton; it can leave lint on your mold).
6. Your polycarbonate molds are ready to paint!
Tell me, have you always cleaned your molds? (Or is this the first time you will wash them? No shame in admitting it! 🤗)
-Melissa
P.S. You can use these tips before you make my friend Ramon Perez’s incredible Whisky and Pecan Molded Bonbons (which you can find here).