pouring large chocolate mold--help

[Marie-Isabelle Pernal]

Bought wine bottle mold from Chicago Mold Co. but I can't seem to get it right to pour it in chocolate. Any one else have suggestions when using a larger chocolate mold. I am use to thin plastic molds that pop the chocolate right out. This silicon mold is really different. Should I spray the mold???? to help chocolate bottle release? Would really appreciate suggestions.
Marie-Isabelle Pernal

[Max]

Have you called them directly? They work with a lot of experienced chefs and can find answers quickly.
PS. I won't spray the mold...

[Andy Chlebana]

The silicone is much different then the plastic, I recently ordered a custom mold from CMS and was blown away with the quality and shine of a silicone mold. You are correct that the mold does not release, it sound like your bottle may be breaking when you try to unmold it, is this correct? Remember the mold is going to forma tight vacuum with the silicone. Here is what I did. Brush your tempered chocolate into the mold in a thin coat to avoid any bubbles. Fill the mold and let it set. You can empty the mold, just be careful in handling it.

[Christopher Smith-thomas]

I agree, think of filling the mould with more than one layer. Brush or spray in your first layer of chocolate to take the shape of the mould. After the chocolate sets begin adding more layers to build strength. A few minutes of refrideration can aid in setting without waiting to long a promote crystalization of the correct form crstals (if you are in temper).
The reason for doing this in steps is to create a thicker layer of chocolate in the mould, but in steps. A single thick coat may bring itself out of temper before it has a chance to set properly = bad crystals = crumbly chocolate. Also think to create a thicker layer of chocolate than you would with polycarbonate moulds. If you create one that is strong at 2mm thickness, you can try to reduce it in your next moulding and find the happy medium in strength and delicate.
Other points:
Slightly warm the mould with a hair dryer before moulding, this can help with air pockets.
If this is a two part mould pay attention to how the mould is placed: if it is right side up on the first layer, the chocolate will settle down and create a thick shell at the bottom and a thin one up top... reverse this on the next layer to create somewhat uniform shells.
Do the same with a single mould and scrap the excess away when turning.

I hope this helps, I try to not write a book when I post but I would rather you have lots of information to take an informed approach.
Lets us know how it turns out!

-Christopher Smith-thomas

[Marie-Isabelle Pernal]

Dear Christopher,
Thank you for the detailed points which were very much needed because I have only worked with thin plastic before. It does make sense and I will try it. I appreciate you taking the time to tell me how to make it work. The part about the chocolate going out of temper is not what I would have thought of and that may be part of the problem. I will experiment and see what happens. It is great that people are willing to give hints about how to do things...it really helps a beginner like me.
Marie-Isabelle Pernal

[vinod]

Very nice. Also check Restaurant Guide
Vinod

[vinod]

hi
very nice. also check www.eveningflavors.com
vinod

[Traci Reetz]

Hello, I have done a search for Chicago Mold Co. and have had no luck finding them on line. I am looking for a 3D wine bottle silicon mold for poured sugar. Do you have a web address for this company that you bought yours from?

Thank you so very much.

[Richard]

Their site is ChicagoMoldSchool.com