Welcome to the Cake Decorators Q&A

Hi all, I’d really like to try making a cake using a chocolate moulds. I understand I need to temper chocolate (will probably try white) but would really appreciate any guidance! I have been using Paul’s ‘shard cake’ as a start, could someone please clarify the chocolate brand he uses (I am thinking of using callebaut chips – are these any good?) and I would also appreciate clarification of temperatures required for tempering in preparation to use a mould. Any other related info would also be a help! Many thanks in advance! Natalie

Hello natalie-kingsmill

Paul has mentioned using Belcolade and Callebaute chocolate. These are both high quality brands and used
by professional chocolatiers. I temper chocolate in the microwave on medium power for 20 seconds, remove and mix so the top goes to the bottom. Keep doing this, at first it looks like nothing is happening, but it is!
As the choc begins to melt reduce the time to 10 seconds or less. The key thing is to melt gently so the choc doesn’t burn, so stirring is important. Don’t melt completely, leave lumps of unmelted pieces. Remove and gently stir the lumps, these will melt and begin to cool the temp down. Follow Paul’s temp guide, it should be approx 29c. Dip a pallet knife into the choco, shake off the excess wait five minutes, if the choc goes hard and shiny on the knife you have tempered chocolate. There is a half hour window to work in before the choc goes out of temper. There is a mountain of info online as well, this is how I do it because it’s less messy than table tempering. Two more thing! Be very gentle with white choc it will burn easily and why not have a practice with cheaper choc first just to get the feel of the process? If you’re in the UK Lidle have white choc with 29 per cent coco butter which is higher than the Callebaute and tempers really well. It costs 29 pence for 100g. I’ve gone on a bit, hope some of this helps although not detailed. x

This is all so useful thank you so much! One other quick query, you mention there is approx a 30min window to work with tempered choc, after this, can I re-use the choc to go through the temper process again? Not only am I going to try moulds I’m also considering using the tempered choc to cover a cake? In your opinion do you think this would work? Thanks again for your really detailed response 🙂

Yes you can use the chocolate again, you just need to do the process again.
If you want to cover cake with tempered chocolate it is better to use whipping cream 36 per cent fat and glucose. I’m away on holiday at the moment so don’t have recipes, if it helps I’ll repost next week with some measures. Tempered chocolate covered cakes are not really suitable for fondant enrobing but look beautiful when decorated. The cake in the ganache blog is covered in tempered chocolate and tempered decorations. I first covered the cake in a very thin layer of marzipan to achieve a smooth finish. This is an optional step.
I’m sorry I can’t put the link in for you, this phone is so slow! Just go to blog and it should be under the baby tutorial. Hope this helps, I’ll post more info when I get home. x

I’m getting very confused! Tempered choc (for moulds etc) is literally melted down choc using the required temperatures then filled in the mould? Or as you mention above, tempered choc is defined as chocolate mixed with cream (I.e., ganache?)
Or did you mean adding cream specifically to cover a cake, not to use in a mould?
Sorry madeitwithlove! If I knew a course/ where else to learn this I wouldn’t bug you so much!
Recipes once you are home would be wonderful, thank you very much!
In the meantime, hope you have a great holiday!
Many thanks again for your patience and guidance!x

Hi natalie- kingsmill

So sorry for confusing you. Tempered choc is melted and cooled to specific temperatures. The other is ganache but not the same as we use in the tutorials, it’s for pouring over cakes and sets as a glaze and is much softer than ganache made with double cream.
If you want to learn about chocolate making there are many workshops for beginners, just google for them in your area. Some colleges offer one or two day workshops. If you’re in the Uk Slatery’s in Manchester hold courses as do Callebaut whom I think are in Buckinghamshire. They are extremely expensive but if you’re lucky enough to attend you’ll learn from professionals.

Once again, thank you for all your fantastic advice and recommendations and look forward to hearing from you re the chocolate recipes x