Chocolate Molds - Episode 25 - Craft Chocolate TV

Episode 25 covers chocolate molds. You can’t make chocolate bars without molds, so it’s important to consider what goes into designing, buying and using them (there’s more than you think). Take a deep dive into the world of chocolate molds and we hope you come out with some value at the end! #BeantoBar #CraftChocolate #Chocolate


Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Willy Wonka - Pure Imagination (Trap Remix) by Dotan Negrin & Prismatic Mantis ft. Future James

[paulkurtz]

If your goal is to share helpful advice to beginners and new start ups, you are doing a great job! Thank you for your body of work!

[mrguygreenwood]

Hello. thank you for a super video. How often do you clean the mold. Do you clean after each bar comes out. what do you use to clean, what is the water temperature. Thank you so much

[sassadabandan]

I’m not interested in making chocolate but after watching your videos I’ll probably try it…😂 but as a hobby first. 😂 I’ve been wondering how to fit different molds to a tempering machine. didn’t know that you can change the part and still use it for other type of molds. 😂

thank you for all your videos! I’ve been watching your old videos to new ones. 🙈

[justinwiechman]

Love everything you have to provide. Golden information. Can't wait to get started on my chocolate journey.

[maggietoo]

I'm at the point where I need to automate, and this episode is teaching me so much. Thank you.

[davidtofer]

Thank you so much! Great video! How thick is the plastic for the molds?

[geromritual]

What is the recommended temperature degree of a fridge for cooling the chocolate

[Oretal]

It’s so cool seeing the process! Fascinating!

[Mickeycuatropatas]

Great video - Molds are cost-prohibitive for me. I am going to try to produce my own with vacuum forming acrylic or polycarbonate usings bucks made with a CNC. You are so close to automating - why not go the extra step and avoid manual loading and unloading of molds? I saw a chocolate shop in Youtube that made their own molds using a commercially built thermal vacuum former.

[chrisgoldbach]

Hey there. Starting to lose my patience. After packaging my chocolate I noticed it completely melted. Is soy lecithin or carnuba needed to prevent that?

[bobbyasplund]

Dylan - you are an absolute legend! Thank you so much for all of your videos :) Just commenting on this one cause I came to see the name of the Turkish co, as my girlfriend, who is Turkish, and I are trying to start a chocolate company, and your videos are incredibly helpful and inspiring! Thank you thank you thank you

[brunobacote]

Great job, man! Congratulations from Brazil!

[AspireDMT]

How long are you agitating? Do you get holes sometimes??

[KahveSakal]

Hi From Turkey!
Thanks for great content. I wonder what was the name of the Turkish company :)

[lucybussell]

Do you actually wash the molds in a dishwasher with hot water or do you just wipe them off with the microfiber cloth?

[thariquzi]

Very useful videos can you explain about refrigeration on chocolates without sugar blooms on chocolates

[AntonMosin]

My chocolates do not come out easily from polycarbonate moulds. A lot of hard tapping required to make them out.. Is there a trick to solve this problem?

[d.emprendedoresgrupo.]

Good Job!! I'll be a loyal follower of your channel.

Greetings from Dominican Republic.

[acolors]

May I ask link site for your supplier's molder? thanks

[undicimichelini]

Good episode, thanks! I personally recommend the moulds from Cabrellon, a company from Italy. Very good.