Which chocolate egg Mould ??


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ok, so there are 2 type of products for the chocolate egg Mould

One is the Silicone -

& the other is the See through plastic.

Which one of these is better for making the small chocolate eggs ?
2 things in Mind - how long the Mould lasts - and how easy when the chocolate cools down ,taking it out of the mould - I noticed in the silicone one - they are not so easy to get out - but they may also not even be available for the small ones,
 
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These are fine for compound chocolate, which are candy melts. That’s what the colored chocolate is, it’s not real chocolate. You will probably have some issues with sticking. Using a quality brand of candy melts like Meckens or Guittard A’peels. Stay away from the crap in the big box stores. If you are using couverture chocolate (real chocolate that you temper), then silicone molds will give you a dull surface.



Not all plastic is the same. You want a specific type of plastic mold if using couvture chocolate to get a the shiny surface, either a polycarbonate chocolate mold or thermoformed plastic. Couverture chocolate will contract when it cools, so it will release from the mold. You can also add some pure cocoa butter (make sure you buy it from the chocolate supplier so it’s food grade) to the mold for added shine and to add colors. Both polycarbonate and thermoformed plastic molds are expensive.



polycarbonate & thermoformed plastic



https://www.pastrychefsboutique.com/easter-molds


polycarbonate

https://www.bakedeco.com/dept.asp?p...ttr2=&attr3=&attr4=14003&attr5=&narnew=0&va=1


https://www.jbprince.com/pc_combined_results.asp?q=egg+polycarbonate+mold&u_search_submit=




Thermoformed plastic


https://www.bakedeco.com/nav/search.asp?keywords=Thermoformed+plastic+egg+mold
 

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