I wanted to make chocolate-covered quark sweets, using a recipe from Youtube. The recipe involves mixing 160 g melted chocolate with 60 g oil, then coating a silicone mold with it and placing it in the freezer for 10 minutes to harden.
In the video, the silicone mold gets coated with a brush, and it seems to work.
I used a 6-nest mold, and until I had reached the sixth nest, the chocolate in the first one had flowed completely to the bottom. I don't have a straight-side mold, but it doesn't look as if the decorative shape is the problem - if anything, it slows down the flow somewhat.
Are there techniques which will allow me to use this mold successfully for glazed confections?
