Door 1
Historic chocolate mold angel with sleigh
Dark chocolate with cashew nuts and almond slivers
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Chocolate molds were first used in the 19th century. Before that, chocolate could only be enjoyed in liquid form. For the production of chocolate bars and molds, chocolate mass with a high cocoa butter content was needed so that the chocolate was more liquid and spread well in the molds. The very first chocolate molds were made of brass, copper or cast steel. Steel molds were often given a tin coating to prevent them from rusting. Today, modern chocolate molds made of plastic are used, which can be purchased in stores.
Today we are using a beautiful historical mold with an angel pulling a sleigh. The mold was made by Willi Burkhardt from Nuremberg, a well-known German manufacturer of metal molds for the confectionery industry in the first half of the 20th century.
In our confectionery, we make a vegan bar with cashew nuts and almonds from fresh Lindt dark chocolate. Our recipe written down for you:
Ingredients:
- 20 g cashew nuts for decoration only
- 80 g almond slivers
- 400 g dark chocolate
You need:
- 1 measuring cup, dough scraper
- Tray 35x24 cm
- scales
- Beating mat
- baking paper
Preparation:
- Prepare the ingredients
- Tempering the chocolate
Tempering chocolate is a classic pastry and chocolaterie technique.
This is how it works:
First, roughly chop the chocolate and melt it in a bain-marie over a low heat. Carefully pour the tempered chocolate into the chocolate bar mold. Tap the mold a little so that any air bubbles rise. Garnish with the cashew nuts and almond slivers before the chocolate sets. When it starts to set, chill in the fridge for approx. 30 mins. Then carefully turn the bar out of the mold.
You need:
- 1 measuring cup, dough scraper
- Tray 35x24 cm
- scales
- Beating mat
- baking paper
Preparation:
- Prepare the ingredients
- Tempering the chocolate
Tempering chocolate is a classic pastry and chocolaterie technique.
This is how it works:
First, roughly chop the chocolate and melt it in a bain-marie over a low heat. Carefully pour the tempered chocolate into the chocolate bar mold. Tap the mold a little so that any air bubbles rise. Garnish with the cashew nuts and almond slivers before the chocolate sets. When it starts to set, chill in the fridge for approx. 30 mins. Then carefully turn the bar out of the mold.
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