For an optimal use of the food-grade silicone molds

• Heat the isomalt in a saucepan on the stove or use a Pyrex® glass jug in the microwave.
• Make sure to reach the optimal temperature of 180°C, then remove the saucepan from the heat or the jug from the microwave and let it rest for a few minutes.
• Meanwhile, prepare the decosil® molds, which must be tightly closed with rubber bands or cling film.
• If you want to make the isomalt opaque, add a few drops of white food coloring.Pour the isomalt into the molds. The contact with the silicone will produce a series of tiny bubbles that can be removed later.
• Once the object has been removed from the mold, you can remove the bubbles by gently passing them over a flame.

Use with strained sugar

To strain the sugar, follow the same rules as for isomalt, using the following recipe:

Ingredients:

1000g sugar;
400g glucose syrup
300g water
Cook at 160°C.

Method: Combine the ingredients and cook quickly in a copper pot.

Use with chocolate

Chocolate of any color and cocoa content can be cast in decosil^® molds, but it must be pre-crystallized (melted).

Chocolate serving temperatures

Dark chocolate 31°C
Milk chocolate 29°C
White and colored chocolate 28°C

Procedure: after pre-crystallizing (melting) the chocolate, pour it into the decosil® mold and refrigerate at +5°C until completely solidified.
For intensive and continuous production using the same mold, it must be refrigerated in a blast chiller at -18°C to prevent excessive heat buildup from preventing proper crystallization of the chocolate, which could cause defects in the final products.

Use with pastille or almond paste

Decosil^® molds can also be used to make figures with soft doughs such as sugar paste, almond paste, marzipan, and other modeling materials.

Method

• sprinkle the mold with cornstarch, starch flour, or powdered sugar before use;
• fill the mold by pressing the dough or rolling it out with a rolling pin;
• turn the mold over and unmold the figure.