The other day I was making snobinettes (tiny cup shaped chocolates) for a dinner party. I like to fill the snobinettes with advokaat (Dutch “egg cognac”) or a flavored whipped cream and let my guests sprinkle spices of their choice on top. I always prepare a tray of spices (cinnamon, nutmeg, cardamom, cloves and cayenne pepper) as well as chopped nuts. This is a favorite dessert.
Anyway, I had trouble getting the snobinettes out of the molds. I forced the issue by putting the molds in the freezer, but I started to think that there ought to be a trouble shooting guide out there for when things like this happen. Because with chocolate, it is always something. I knew that when I made the snobinettes I was in a hurry and perhaps used the chocolate before it was ready. But I thought I could away with it. I should know better. With chocolate one never gets away with anything.
I went out in search of such a Trouble Shooting Guide online and found it at AMANO Artisan Chocolate. My problem was the first listed in the Molding Problems section: Will not release from molds. I then sat down and went through the guide. It was so useful I printed it out. The guide is now next to my favorite recipe books as a ready reference.
Click here to read my review of the guide