Using chocolate molds to mold chocolate is a very simple process and can be a lot of fun too! Candy molds are available in a variety of shapes and themes and can be found at your local craft store or at various on-line stores. You will also need to use melting wafers such as Merckens chocolate wafers, which are very easy to use and do not require tempering.
Select your desired molds and make sure they are clean and dry. Dig out your bag of lollipop sticks if the molds you are using require them. Get a two cup glass measuring cup and fill to the top with the melting wafers. We have tried several brands of melting wafers and find that Merckens chocolate wafers are by far the best tasting wafers. You can find much cheaper wafers at your local craft store but, in our opinion, they are very waxy tasting. As the old saying goes, you get what you pay for. Put the glass measuring cup (containing wafers) in the microwave for one minute. Take out and stir. Now microwave at 30 second intervals, stirring in between, until melted. Be sure not to overheat or chocolate will seize up, get a grainy texture and taste burnt.
Once chocolate is melted it can be poured either directly from measuring cup, spooned, or squirted from a squeeze bottle in order to fill the mold. It is better to slightly under fill the mold rather than over fill. Overfilling the mold will cause the chocolate to run up and over the sides and will create a lip around the edge of the finished piece.
Once the mold is full, tap down on counter to release any air bubbles that may be trapped inside. You will be able to see the air bubbles releasing. Tap the mold until they all appear to be released. Failure to follow this step will create what appear to be holes or pockets on the surface of the chocolate. At this point you can add the lollipop sticks if necessary.
Put the filled mold in freezer for 5-10 minutes or until hardened. The time spent in the freezer will vary based on the size of the mold cavities. You basically want to leave it in the freezer for as long as it takes to harden. Be careful not to leave it in too long or the chocolate may actually freeze. In addition, you don’t want condensation to build up as this will create a sticky mess and a dull looking piece of candy.
Once the chocolate has hardened remove mold from the freezer and tip over on to a plate or cookie sheet. The pieces should pop right out. If any are stuck in the mold then tap gently on the counter to release. If they really are stuck, re-assess whether the chocolate has actually hardened. You may need to put them back into the freezer for a few minutes. If you are working with a deep mold you may have to pry a little on the mold in order to release.
Let the pieces return to room temperature before putting in packaging.
For a more detailed finished product you can paint the details of the mold with different colors before pouring in the chocolate. Use of a regular paintbrush will be more than sufficient to get this job done. Let each color harden in the freezer after each application before using a different color. I would suggest mastering the basics before venturing on this path.
Chocolate molding can be a lot fun and I have yet to meet a person who doesn’t like chocolate! Make your own gifts, party favors and much more with candy molds. Kids enjoy helping in the process as well. Just make sure you melt extra chocolate as it will miraculously disappear if there are kids involved!
Post time: 04-13-2017