Sweet Artist Magnetic Chocolate Moulds (Circle Discs) _ CLEARANCE (Discontinued)

- Ideal for using with Sweet Artist Chocolate Transfer Sheets
- Create your own personalised printed chocolates, perfect for corporate chocolates with logos or custom messages
- Includes Polycarbonate Mould and Magnetic Plate
- Polycarbonate mould is dishwasher safe

PLEASE NOTE - due to the thickness of the circular disks, the magnets protrude out of the mould meaning it is not flat for smoothing chocolate disks by scraping the top of the mould.

Moulds measure:

- Circle Diameter - 40mm, depth - 3mm
- 15 circles per mould

Please Note - due to the small depth of this mould, the magnets are situated above the mould so a small scraper should be used to individually smooth the chocolate in each disc.

How to use:

• Turn the mould upside down and remove the magnetic metal base plate.
• Place the printed Sweet Artist Chocolate Transfer Sheets with the design facing down into the mould
• Replace the magnetic metal base to seal the transfer sheet inside the mould and turn the mould back over
• Pour over melted (tempered) chocolate (white chocolate works best)
• Smooth over chocolate, removing any excess - please note due to the circle discs depth, the magnets are above the chocolate mould so a small scraper will be required to smooth each circle individually.
• Tap the side of the mould or tap the mould on a hard surface to remove excess air bubbles
• Leave to set in a cool place / fridge
• To remove the chocolates/pralines turn the mould upside down and hit the mould onto a flat surface in one sharp (but not too heavy) action.
• Congratulations - The chocolates will fall out with the design facing upwards !

Unlike other Chocolate Transfer Sheets the Sweet Artist Transfer Sheets are really easy to use and aren't sensitive to the temperature of the chocolate. They're ideal for those new to the chocolate world.

Additional tips / uses / Frequently Asked Questions :

• For better results, warm the mould before use with a heat gun to a few degrees lower than the tempered chocolate
• Always ensure the moulds are clean, dry and avoid getting fingerprints inside the moulds as these will transfer onto the shiny surface of the chocolates !
• To make filled (ganache) pralines / chocolates:
  •  after initially filling the mould, leave for 1 minute and then empty the melted / tempered chocolate back into the bowl / temperer
  • Scrape off the excess chocolate to leave a flat / clean surface for the final sealing layer of chocolate to adhere to.
  • Chill the chocolates
  • Remove the chocolates from the fridge and fill with praline/ganache
  • Leave for a few minutes
  • Add melted / tempered chocolate to the mould and remove the excess chocolate to leave a clean and smooth base
  • Chill the chocolates
  • To remove the chocolates/pralines turn the mould upside down and hit the mould onto a flat surface in one sharp (but not too heavy) action.
  • Congratulations - The filled chocolates will fall out with the design facing upwards !

Is tempering chocolate just the same as melting chocolate ?

• No - Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it.

What temperature do I use to melt/temper the chocolate for use with chocolate moulds / transfer sheets ?

• Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.

Can I use a microwave oven to melt/temper my chocolate ?

• Yes - Put the 8 ounces into the microwave and melt on high in 20 to 30 second bursts, stirring gently, until it is melted and glossy, in between 114 to 118° F. You may even need to microwave in 5-second bursts toward the end. The goal is to hit the temperature "sweet spot" and not burn or overheat the chocolate.