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I wanted to make chocolate-covered quark sweets, using a recipe from Youtube. The recipe involves mixing 160 g melted chocolate with 60 g oil, then coating a silicone mold with it and placing it in the freezer for 10 minutes to harden.

In the video, the silicone mold gets coated with a brush, and it seems to work.

video screenshot

I used a 6-nest mold, and until I had reached the sixth nest, the chocolate in the first one had flowed completely to the bottom. I don't have a straight-side mold, but it doesn't look as if the decorative shape is the problem - if anything, it slows down the flow somewhat.

own mold

Are there techniques which will allow me to use this mold successfully for glazed confections?

rumtscho
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    The description on that video says 30g oil... Typo here, typo there, or oops? – Sneftel May 20 '21 at 19:37
  • Maybe your chocolate mixture is just too hot? Maybe you should indeed use 30g of oil from the video instead of 60g in your question? Maybe both? – Luciano May 21 '21 at 14:38

0 Answers0