Chocolate and baking: molds and equipment
Couverture chocolate, chocolate molds, pie pans, cupcake pans, and entremet molds, rings, acetate strips, 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 well-defined bars, bonbons, or decorations once the chocolate has crystallized.
Pans for everyday baking
Pie and tartlet pans, cupcake and muffin pans, round, square, or heart-shaped pans: each shape has a specific use, from a classic pie crust to layered entremets. Acetate strips line springform pans and make it easier to unmold entremets 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.
Do you need a specific mold for an entremet?
A ring or springform pan lined with acetate makes it easier to unmold a layered entremet cleanly without damaging the edges.
How should couverture chocolate be stored?
Keep it away from light and moisture, at 12 to 20 degrees Celsius, to prevent fat bloom on the surface.
