The Secret to Super-Easy to Make Chocolates and Candies
Impress Your Family and Friends with your new candy-making talents!
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
Using Chocolate and Candy Molds: How to Mold Chocolates
With the use of chocolate-flavored coatings, chocolate molding has become easy and excellent results can be realized with minimum effort. An endless number of chocolate molds are available: chicks and rabbits for Easter; Santas and other Christmassy shapes; among other holidays – you’ll never be bored! Chocolate-flavored coatings are easiest to use in candy mold. To prepare coatings, melt chocolate in double boiler over hot (never boiling) water, or place chocolate in a wide-mouth glass jar and set in a hot water bath. Stir occasionally until melted. The coating is then ready to be molded. Cooling is unnecessary. To add flavor to molded candy, melt chocolate and stir in a few drops of concentrated flavoring oils. Please note that you cannot use regular food coloring to tint chocolate. Paste food coloring must be used.
Although many types of candy molds will work in molding chocolate, clear plastic candy molds are best and will be the only ones discussed.
The clear plastic candy molds need to be clean and dry before filling with chocolate. Greasing, spraying, or dusting is not necessary and would ruin the appearance of the finished candy. If chocolate molds are used for something else other than chocolate, however, such as marshmallow, jellies, or cooked candies, they must be greased or sprayed with an oiling spray. If a candy mold is to be filled several times, it does not need to be cleaned between use, as the chocolate will come out cleanly and leave the mold ready for filling. When finished with the mold, wash it in hot water. Detergent will eventually dry out the chocolate mold and may crack it.
If you want a solid piece of candy, spoon (or use a candy funnel) the melted chocolate into the candy mold. Under fill rather than overfill mold as overfilling will cause a “foot” to form at the base of candy. Tap the candy mold on the table to release air bubbles, or lift mold and work bubbles out with a toothpick. Fill all cavities in the chocolate mold, then chill in freezer for a few minutes. Leave in freezer only long enough for chocolate to harden slightly. Remove from freezer, turn upside down and candy should fall out. If candy does not fall out, flex chocolate mold slightly or return to freezer.
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
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