Chocolate and baking: molds and equipment
Couverture chocolate, chocolate, tart, cupcake, and entremets molds, rings, acetate, and utensils for everyday baking.
Working with chocolate
Couverture chocolate (Valrhona, Callebaut) is used for tempering, coating, or molding. Chocolate molds made of polycarbonate or silicone produce neat bars, chocolates, or decorations once the chocolate has crystallized.
Molds for everyday baking
Tart and tartlet molds, cupcake and muffin molds, round, square, or heart-shaped molds: each shape serves a specific purpose, from classic tart bases to layered entremets cakes. Acetate lines springform pans and makes it easier to unmold entremets cakes and mousses.
Frequently asked questions
What is the difference between couverture chocolate and regular baking chocolate?
Couverture chocolate contains more cocoa butter, making it more fluid when melted and better suited to tempering, coating, and precise molding.
Is a specific mold needed for an entremets cake?
A ring or a springform pan lined with acetate makes it easier to neatly unmold a multilayered entremets cake without damaging the edges.
How should couverture chocolate be stored?
Protected from light and humidity, at temperatures between 12 and 20 degrees Celsius, to prevent fat bloom on the surface.
